Go Back

Zesty chicken and vegetable stew

This zesty chicken and vegetable stew is ideal on cool evenings during early Spring. It’s zingy and refreshing reminding us that proper Spring is around the corner . You can use different veggies, such as spinach, kale, baby carrots etc. I used mushroom, green peas and beans. Serve it with boiled potatoes or steamed rice.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 pieces of chicken breast and/or legs
  • 1 onion
  • 1 celery stick
  • 2 carrots
  • 2 cloves of garlic
  • 4 large mushrooms
  • 1 tsp dried oregano or fresh thyme
  • ½ cup white wine
  • Juice and yest of 1 lemon
  • 500 ml chicken stock
  • 1 cup of green peas
  • 1 cup green beans
  • Parsley or coriander leaves

Method
 

  1. Heat a spoonful of oil in large casserole dish, then brown the chicken pieces all over.
  2. Meanwhile, finely slice the celery, garlic, carrot and mushroom.
  3. Remove the chicken to a plate.
  4. Add the celery and onion to the pot and gently sauté them until soft. Add the garlic, carrot mushroom and herbs, and stir for a couple of minutes. Add the wine, turn up the heat and reduce it to almost nothing.
  5. Put the chicken back and pour over the stock. Season with salt and pepper.
  6. Put the lid on and turn down the heart. Gently simmer for 30 minutes, then add the green vegetables and cook for another 5-10 minutes.
  7. Serve with chopped parsley and coriander leaves.