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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.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 pieces of chicken legs and thighs
  • 1 leek
  • 2 Tbsp olive oil
  • 3 garlic cloves
  • 1 parsnip
  • ˝ swede
  • ˝ celeriac
  • 1 carrot
  • 1 Tbsp dried marjoram or thyme
  • 100 ml white wine
  • 1 chicken stock cube
  • Water
  • 1 sprig rosemary
  • 2 slices of lemon

Method
 

  1. Thinly slice the leek and the garlic.
  2. Peel and roughly chop the parsnip, swede and celeriac.
  3. Heat the oil in a large casserole dish and brown the chicken all over, for about 8 minutes, then transfer them to a plate.
  4. 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.
  5. 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.
  6. Add the rosemary, bay leaf and lemon slices. Season with salt and pepper.
  7. Bring to the boil, put the lid on and gently simmer over low heat for about 45 minutes.
  8. Serve warm.