How to make it

  • Heat oil in dutch oven.
  • Cook chicken in hot oil about 10 minutes or until lightly browned, turning to brown evenly.
  • Drain off fat.
  • Add carrots, turnips, broth, onion, basil, poultry seasoning, salt, pepper, and bay leaf to your dutch oven.
  • Bring to boil, reduce heat. Simmer covered about 20 minutes or until vegetables are tender.
  • Add undrained tomatoes and wine. Cover and simmer for 5 to 10 minutes more or until chicken is tender and no longer pink.
  • Transfer chicken to serving plater and keep warm.
  • Skim fat from vegetable mixture, discard bay leaf.
  • Stir cold water and cornstarch, stir into dutch oven.
  • Cook and stir until thickened and bubbly.
  • Season with salt and pepper to taste.
  • Pour vegetable mixture over chicken.

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