Chicken and Turkey Root Vegetable Stew

1.In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

2.Add the diced onion and sauté for about 5 minutes until softened and translucent.

3.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4.Add the chicken and turkey pieces to the pot, seasoning with salt and pepper. Cook for about 5-7 minutes until the meat is browned on all sides.

5.Incorporate the sliced carrots, diced parsnips, and cubed potatoes into the pot, stirring to combine with the meat.

6.Pour in the chicken broth and white wine (if using), and add the dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.

7.Once boiling, reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally.

8.After 30 minutes, add the green beans and continue to simmer for an additional 15 minutes until all vegetables are tender and the meat is cooked through.

9.Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.