FIRESIDE CHICKEN STEW

Serves: 6

■ 2 tbsp (30 mL) olive oil, divided

■ 12 skinless chicken thighs

■ 2 cups (500 mL) chopped onions

■ 6 cloves garlic, chopped

■ 1 cup (500 mL) dry white wine

■ 1 tbsp (15 mL) marjoram, crumbled

■ 1/2 tsp (2.5 mL) rosemary, crumbled

■ 2 cans (10 oz/284 mL each) chicken broth

■ 2 cups (500 mL) peeled red potato cubes (1 inch/2.5 cm)

■ 2 cups (500 mL) rutabaga cubes (1 inch/2.5 cm)

■ 2 cups (500 mL) carrot sticks (2 inch/5 cm)

■ 2 cups (500 mL) parsnip sticks (2 inch/5 cm)

■ 1/2 tsp (2.5 mL) salt

■ 1/2 tsp (2.5 mL) freshly ground pepper

■ 3/4 cup (180 mL) whipping cream

■ 2 tbsp (30 mL) cornstarch

1. Heat 1 tbsp (15 mL) oil in a Dutch oven over medium heat. Pat chicken dry.

2. Add chicken to pan in batches and brown on both sides. Transfer chicken to a plate; keep warm.

3. Add remaining oil to pan. Stir in onions and garlic; sauté for 4 minutes. Stir in wine, marjoram and rosemary; bring to a boil. Boil until liquid is reduced to 1/4 cup (60 mL).

4. Stir in broth, potatoes, rutabaga, carrot, parsnip, salt and pepper and bring to a boil. Return chicken to pan. Reduce heat; cover and simmer, stirring occasionally, for 45 minutes or until chicken and vegetables are tender.

5. May be prepared to this point and refrigerated for up to 24 hours. Reheat stew before proceeding.

6. Whisk together cream and cornstarch until blended; stir into stew. Simmer, stirring frequently, until stew is thickened, 5 minutes. Serve immediately.