HARVEST STEW

HARVEST STEW image

Yield 8 people

Number Of Ingredients 18

3 cups water
2 1/2 cups (1-inch) chopped peeled rutabaga or turnip
3 cups quartered cremini or button mushrooms (about 1/2 pound)
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into (1-inch) pieces
4 Isernio's chicken sausage
1 (14 ounce) can Great Northern beans
½ cup Cabernet or other dry red wine
1/2 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
1 1/2 teaspoons dried summer savory
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 (14 ounce) cans fat-free, less-sodium beef broth

Steps:

Place 3 cups water in a large stockpot; bring to a boil. Add rutabaga and cook 5 minutes. Add the mushrooms, onion, carrot, and celery, and return to a boil. Reduce heat; simmer 15 minutes or until crisp-tender. Set aside (do not drain). Heat a large nonstick skillet over medium-high heat. Add olive oil. Add chicken pieces; sauté 5 minutes on each side or until well browned. Remove from pan. Add sausage; sauté 10 minutes, browning on all sides. Remove from pan, and let cool. Slice sausage into 18 (1-inch) pieces. Carefully add 1/2 cup wine, scraping pan to loosen browned bits, and add pan drippings to stockpot with vegetables. Add the beans, chicken, sausage, chopped parsley, vinegar, savory, thyme, salt, pepper, and broth, and bring to a boil. Reduce heat and simmer 30 minutes.