Chicken, Turnip & Mushroom Stew with Garlic Bread

Directions

1. Chop the onion and mince the garlic to get everything ready for the pot.
2. Rinse the turnips and mushrooms; dice the turnips and slice the mushrooms.
3. In a medium saucepan, start heating over medium-high heat and prepare to brown the chicken.
4. Cut the chicken into medium pieces and season with salt and pepper.
5. Add a thin layer of oil to the pan, then brown the chicken briefly until lightly browned; transfer to a plate.
6. Into the same pan, add a bit more oil and cook the onion, garlic, turnip, and mushrooms until the onion softens, about 4 to 5 minutes, stirring frequently.
7. Add the chicken back to the pan with rosemary, spinach, and broth; season with salt and pepper, bring to a boil, then reduce to a simmer and cook until the turnips are tender, about 10 minutes.
8. In a small bowl, mince the remaining garlic and mix with olive oil, salt, and pepper. Spread this oil over both cut sides of the bread halves and place them on a baking sheet.
9. Broil the bread halves on the top rack until the edges are golden and crisp, about 2 to 3 minutes.
10. Ladle the stew into bowls and serve with the garlic bread on the side.