Chicken and Vegetable Stew With Ginger

Ingredients

• 1 pint brussels sprouts

• 1 chicken, about 3 pounds, cut into 10 serving pieces

• 16 baby carrots, trimmed and scraped

• 1 cup white turnips, cut into ½-inch cubes

• 1 cup parsnips, cut into ½-inch cubes

• 1 cup chopped leeks, white part only

• 12 small white onions, peeled

• 2 sprigs fresh thyme or ½ teaspoon dried

• 1 bay leaf

• 1 tablespoon freshly grated ginger

• 1 teaspoon turmeric

• 2 whole cloves

• 2 cups fresh or canned chicken broth or water

• ½ cup dry white wine

• 2 tablespoons Worcestershire sauce

• 4 tablespoons coarsely chopped fresh coriander

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Nutritional Information

Nutritional analysis per serving (4 servings)

42 grams carbs; 258 milligrams cholesterol; 940 calories; 21 grams monosaturated fat; 11 grams polyunsaturated fat; 15 grams saturated fat; 52 grams fat; 10 grams fiber; 893 milligrams sodium; 69 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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