• 1 (3 1/2 - 4) pound chicken cut in pieces
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• Salt and freshly milled black pepper
• 2  bay leaves
• 4 fresh thyme sprigs
• 4  allspice berries
• 1 medium rutabaga, peeled & cut in 1/2" cubes
• 1 large potato, peeled & cut in 2" cubes
• 4 small carrots, peeled& cut in 1/2" cubes
• 2 cups green peas, fresh or frozen
• 3 small parsnips; cut in 1/2" cubes

Method

Rinse chicken well and pat it thoroughly dry. Season on both sides with salt and freshly milled pepper.

Heat a large (at least 8 qt.) heavy stockpot or Dutch oven over medium-high heat.  Put in butter and oil and lower heat slightly.  when melted and put in chicken pieces and brown on both sides.   Work in small batches to avoid crowding the pan, as too much liquid will be released and chicken will steam, not brown.  Allow about 8 minutes, 4 minutes per side, for each batch.

Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan.  Add enough water to just cover the chicken.  Add herbs and rutabaga.  Cover, and bring to a boil with heat staying at medium.  Cook until  rutabaga is nearly soft through but still somewhat crisp, about 10 minutes. Add potato and carrots, cover, and cook until carrots are nearly tender, about 15 minutes, still at medium heat.

Adjust the seasoning of the stew so that it is at a rolling simmer.  Stir in peas and parsnips.  Cover, and cook about 15 minutes. Dumplings go well with Mulligan Stew.

Serves: 8

Contributor: Pat Ciesla

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