Chicken and root vegetables stew
This chicken and root vegetables stew is ideal for a midweek family supper or a laidback weekend meal. You can substitute the veggies if you don’t have or like those in the recipe.
Ingredients
Method
- Thinly slice the leek and the garlic.
- Peel and roughly chop the parsnip, swede and celeriac.
- Heat the oil in a large casserole dish and brown the chicken all over, for about 8 minutes, then transfer them to a plate.
- Add a drop more oil to the dish, then sauté the leek for 5 minutes. Add the chopped veggies and marjoram. Add the wine, let it bubble and reduce it by half.
- Place the chicken on top of the veggies, then pour in enough water to just cover the veggies (not fully the chicken). Crumble the stock cube into the jus.
- Add the rosemary, bay leaf and lemon slices. Season with salt and pepper.
- Bring to the boil, put the lid on and gently simmer over low heat for about 45 minutes.
- Serve warm.