Chicken and root vegetable stew

Contributed by Preston Maring, MD

Chicken and root vegetable stew

Pick up an organic chicken to use with this recipe. Of course, organic fruits, vegetables and breads direct from the farmers continue to be available at local farmers' markets. Use any combination of parsnips, rutabagas, potatoes, turnips and carrots. 


  • 3 Tbsp olive oil
  • 4 skinless chicken breast halves cut into thigh-sized piece and 4 skinless thighs, boned or not
  • 2 medium onions, chopped into 1/2" pieces
  • 6 garlic cloves, coarsely chopped
  • 1 cup dry white wine
  • 2 tsp dried tarragon
  • 1/4 cup fresh tarragon, chopped
  • 1/4 cup Dijon mustard
  • 3 Tbsp flour
  • 2 each of parsnips, rutabagas, carrots, potatoes or turnips peeled and cut into 1" chunks
  • 5 cups chicken stock
  • Salt and pepper to taste


In a large stew pot and working in batches, heat the oil and brown the chicken on all sides. Transfer the chicken to a bowl. Pour off all but 2 Tbsp of any drippings. Sauté the onions until golden. Add the garlic and sauté one minute. Add the wine and dried tarragon. Simmer until the wine evaporates. Add the chunks of vegetables. Cook a few minutes stirring in the flour. Add the chicken stock (enough to barely cover the vegetables) and Dijon mustard. Add the chicken back to the pot. Cover and bring to a boil, then reduce heat and simmer for about 30 minutes or until the vegetables are tender. Near the end of the cooking time, add the fresh tarragon and season to taste with salt and pepper. Serve in warm bowls.