Chicken Stew with Vegetables (Print Version)
# Ingredients:
01 -
2 carrots cut into thick slices.
02 -
200ml of dry white wine.
03 -
2 garlic cloves, minced.
04 -
4 chicken fillets, chopped into large chunks.
05 -
2 leeks sliced into rings.
06 -
Salt and freshly ground black pepper.
07 -
1 bouquet garni (parsley, thyme, bay leaf).
08 -
200ml chicken broth.
09 -
1 large onion, diced.
10 -
Fresh parsley for garnish.
11 -
200g of button mushrooms, halved.
12 -
2 tablespoons olive oil.
13 -
1 tablespoon plain flour.
# Instructions:
01 -
Heat up olive oil in a big pot. Cook the chicken pieces until they’re golden all over. Take them out and set aside.
02 -
Using the same pot, sauté the onion until it’s browned. Add in the garlic and stir. Sprinkle in the flour and pour in the white wine to deglaze everything. Let it cook down for 2-3 minutes.
03 -
Toss in the carrots, leeks, mushrooms, and bouquet garni. Pour in the broth, season with salt and pepper, and put the chicken back in. Cover the pot and let it simmer for 30-40 minutes until the veggies are soft.
04 -
Take out the bouquet garni. Serve warm and sprinkle with freshly chopped parsley.
# Notes:
01 -
This classic one-pot dish is great for gatherings and tastes even better if reheated the next day.