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Maple Dijon Chicken Stew with Parsnips and Brussels Sprouts
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Sharp knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 parsnips, peeled and cut into 1-inch pieces
  • 12 ounces Brussels sprouts, trimmed and halved
  • 3 cups chicken broth
  • 3 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion begins to soften.
  • Stir in the parsnips and Brussels sprouts so they coat in the oil and pan juices.
  • Pour in the chicken broth. Add the Dijon mustard, maple syrup, thyme, salt, and black pepper. Stir until the mustard and syrup are fully blended into the broth.
  • Bring the stew to a gentle simmer. Cover the pot and cook for 25 minutes, or until the chicken is cooked through and the parsnips are tender.

Notes

Stir the maple syrup and Dijon together with a ladle of warm broth before adding them to the pot to prevent any mustard clumps. Leftovers taste even better the next day after the flavors have settled. Reheat gently on the stove with a splash of broth if the stew has thickened too much in the fridge.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Sharp knife