If you don’t like turnips, potatoes are an easy substitution.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat.
Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes.
Transfer to a plate.
Add the remaining 1 tablespoon oil to the pot.
Add wine and cook, stirring, for 1 minute.
Stir in kale, broth and rosemary.
Return the chicken and any accumulated juices to the pot; bring to a boil.
Meanwhile, mix cornstarch and water in a small bowl.
Stir the mixture into the stew and cook until thickened, about 3 minutes.
Remove from heat and season the stew with the remaining 1/4 teaspoon salt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
