Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Boneless large chicken 2 Medium-large (1 lb) sweet
-breasts -potatoes
2 tb Vegetable oil 3 Small (1/2 lb) white turnips
8 Small onions, peeled and -or kohlrabi or golden beets
-halved crosswise 1/2 lb Sunchokes (Jerusalem
1 c Dry white wine -artichokes), scrubbed well
2 cn (14 1/2- or 13 3/4-oz) 1/2 c Quick-mixing or unsifted
-reduced-sodium chicken -all-purpose flour
-broth 2 Small (12 oz) zucchini,
1 1/2 ts Dried tarragon leaves -sliced 1/4 inch thick
1/4 ts Ground black pepper

1. Trim any fat and gristle from chicken. Cut chicken into 1 1/4-inch
chunks. In ovenproof 5-quart Dutch oven, heat 1 T oil over medium-high
heat. Add half of chicken and cook, turning occasionally with slotted
spoon, until browned on all sides and all juices in Dutch oven
evaporate.

2. Remove chicken chunks to bowl after they brown. Add remaining oil
and chicken to Dutch oven and repeat; remove to bowl. Reduce heat to
medium and add onions to Dutch oven; saut6 2 minutes. Add wine and
stir to loosen any browned-on bits. Add 1 can of broth, the tarragon,
pepper, and browned chicken with its accumulated juices. Cover and
heat to boiling over high heat.

3. Meanwhile, heat oven to 350'F. Peel and cut sweet potatoes into
1-inch chunks. Peel and cut each turnip into 6 wedges. Cut sunchokes
into 1 1/4-inch chunks. In small bowl, combine flour and remaining 1
can broth until smooth. Stir sweet potatoes, turnips, sunchokea, and
flour mixture into ingredients in Dutch oven. Reheat to boiling,
stirring frequently until sauce thickens.

4. Cover and bake chicken stew 45 minutes. Uncover and stir in
zucchini; continue to bake uncovered 30 minutes or until hot and
bubbly.

Country Living/Jan/94 Scanned fixed by DP GG

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