Recipe by Melissa Clark from http://cooking.nytimes.com/recipes/1017935-japanese-chicken-and-root-vegetable-stew. We used carrots, rutabaga, kohlrabi, and celeriac and cooked it with chicken for the first 25 mins. We added sweet potato and purple-topped turnip for the remaining 20 mins. We also used 4 skin-on, bone-in chicken thighs and then discarded the skin and bone after shredding the chicken. The recipe did not specify the amount of mushroom water to use, so I used enough mushroom water to barely cover the mushrooms in a Dutch oven (about 3-4 cups). (Mar. 2016)
Cooking Adventures 