Hearty Chicken Stew - cooking recipe

Ingredients

10 oz. skinned and boned chicken breasts, cut into cubes
1 Tbsp. flour
1 Tbsp. plus 1 tsp. olive oil
1 1/2 c. chopped parsnips
1 c. each sliced carrots, sliced mushrooms, chopped red or green bell peppers, chopped celery, chopped turnips and sliced thoroughly washed leeks
2 small garlic cloves, minced
1 1/2 c. canned ready to serve low sodium chicken broth
2 bay leaves, broken in half
dash each of salt and pepper
1/2 c. frozen peas
2 Tbsp. chopped fresh parsley
1 tsp. cornstarch

Preparation

Dredge chicken in flour to coat.
In 4-quart saucepan heat oil. Add chicken and cook over medium-high heat, stirring frequently, until lightly browned, about 1 minute. Add parsnips, carrots, mushrooms, bell peppers, celery, turnips, leeks and garlic. Cook, stirring frequently, until bell peppers are tender, 3 to 4 minutes.
Add broth, 3/4 cup water, bay leaves, salt and pepper.
Bring to a boil.
Reduce heat to low, cover and let simmer until carrots are soft, about 10 minutes.
Stir in peas and parsley.
In small bowl, combine cornstarch and 1/4 cup water, stirring to dissolve cornstarch. Stir into chicken-vegetable mixture and cook, stirring constantly, until mixture thickens, about 1 minute.
Remove and discard bay leaves.