Chicken and Root Vegetable Stew

Name: Chicken and Root Vegetable Stew
Prep time: 5 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 400 g potatoes; 15 g olive oil; 120 g onions; 2 garlic cloves; 1 ½ chicken stock cubes (for 0.5 l each); 2 sprigs fresh thyme; 1 sprig fresh rosemary; 600 g water; 520 - 550 g chicken thighs, skinless; 200 g carrots; 200 g parsnips; ½ tsp fine sea salt; ¼ tsp ground black pepper

3.5 (42 ratings)

Difficulty easy

Preparation time 5 min

Total time 1h

Serving size 4 portions

Ingredients

400 g potatoes, peeled, cut in pieces
15 g olive oil
120 g onions, quartered
2 garlic cloves
1 ½ chicken stock cubes (for 0.5 l each), crumbled
or 1 ½ tsp chicken stock paste, homemade
2 sprigs fresh thyme, leaves only
1 sprig fresh rosemary, leaves only
600 g water
520 - 550 g chicken thighs, skinless, cut in pieces
200 g carrots, cut in strips (1 cm x 5 cm)
200 g parsnips, cut in strips (1 cm x 5 cm)
½ tsp fine sea salt
¼ tsp ground black pepper

Nutrition: per 1 portion
Calories: 1806 kJ / 432 kcal
Protein: 40.5 g
Carbohydrates: 31.6 g
Fat: 15.9 g