Braised Chicken with Baby Vegetables and Peas

I found this recipe in the May 2009 Cooking Light Magazine. The flavor was great. i made a few changes: I used boneless, skinless chicken breast, I used larger turnips and cut them in chunks, Total cooking time was about 5 hours, after all of the initial directions i kept the stew in a cat iron Dutch oven on a medium simmer for 4 hours. And lastly I added 4 strips of precooked bacon.