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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A cooking light recipe with chicken, potato, and greens. Sounds like comfort food to me! Ingredients:
2 cups diced peeled baking potatoes |
1 cup diced peeled turnip |
2 (16 ounce) cans chicken broth, divided |
3 tablespoons milk |
1 teaspoon butter |
2 cups leeks, thinly sliced |
1 teaspoon dried thyme |
4 garlic cloves, minced |
1 cup sliced carrot |
4 cups torn winter greens or 4 cups turnip greens |
3/4 lb boneless skinless chicken breast, cut into 1/2 inch pieces |
1 teaspoon white vinegar |
1/2 teaspoon hot pepper sauce |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
2. Combine potato mixture and milk in blender or food processor and blend until smooth.
3. Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
4. Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
5. Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
6. Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.
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