As we move into the real heart of the cold and gray Winter months my thoughts turn to comfort foods. Nothing is more comforting than a rich creamy stew with nourishing vegetables. This recipe is simple, but rich, delicious and hearty. The rutabaga adds an unexpected element.
6 Chicken Thighs
1/2 cup white wine one rutabega, peeled and cut into 1 inch cubes
2 tablespoons of roughly chopped tarragon
8 ounces of cremini mushrooms, quartered one bunch of purple kale, chopped
1 cup heavy cream
Salt and pepper to taste
In a dutch oven brown the chicken thighs and remove. Cook leek in dutch oven until beginning to soften and then pour in wine to deglaze the pot by stirring and scraping anything stuck to the pot. Add back in the chicken thighs and add just enough wine to reach half way up the thighs. Cover and cook over very low heat for one and a half hours. Remove chicken and add rutabega to the liquid in the pot and simmer until soft then add in the cream and kale and continue simmering to reduce liquid. Saute the mushrooms with a bit of butter until nicely browned. When the cooking liquid and rutabega and kale is reduced by half add back in the chicken, the mushrooms and the tarragon. Stir to combine and serve by itself , or oven rice or pasta.