Chicken Stew with Turnips & Mushrooms

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, trimmed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil, divided
• 2 large turnips (about 1 pound), peeled (see Tip) and cut into 1-inch pieces
• 8 ounces sliced cremini mushrooms
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4 cups chopped kale
• 3 cups reduced-sodium chicken broth
• 1 teaspoon fresh chopped rosemary
• 3 tablespoons cornstarch
• 3 tablespoons water

Instructions

1. Cut chicken into 1-inch pieces and sprinkle with 1/4 teaspoon each salt and pepper.
2. 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.
3. Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. 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. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.
4. 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.