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 52 rating

Prep. 5 min

Total 1 h

4 portions

Ingredients

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