Name: Chicken and Root Vegetable Stew
Yield: Makes 6 Servings
Ingredients: 2 tablespoons olive oil; 12 chicken thighs, well trimmed; 2 cups chopped onions; 6 garlic cloves, chopped; 1 cup dry white wine; 1/4 cup plus 2 tablespoons chopped fresh marjoram; 2 large boiling potatoes, peeled, each cut into 12 pieces; 3 large carrots, peeled, cut into 1/2-inch-thick rounds; 2 large parsnips, peeled, cut into 1/2-inch-thick rounds; 2 medium rutabagas, peeled, cut into 1 1/2-inch pieces; 2 medium turnips, peeled, cut into 1 1/2-inch pieces; 5 cups canned low-salt chicken broth; 3/4 cup whipping cream; 2 tablespoons cornstarch

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