Chicken and Vegetable Stew
Ingredients
- Ingredients
- 1 chicken (1.2 kg)
- 2 Tbsps vegetable oil
- 1 onion
- 2 garlic cloves
- ½ Celery root
- 4 carrots
- 500 grams small potatoes
- ½ bunch thyme
- 100 milliliters white wine
- 350 milliliters Chicken broth
- 250 grams Eggplant
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
Preparation steps
Rinse chicken and pat dry. Peel and dice the onion and garlic.
Rinse celery root, pat dry and slice. Peel and coarsely chop the carrot. Peel potatoes and cut into pieces. Rinse the eggplant and cut into thick slices, sprinkle with salt, let stand 5 minutes, rinse under cold water and pat dry.
Preheat the oven to 180°C (approximately 350°F).
Heat the oil in a Dutch oven or casserole. Add the chicken and saute until golden on both sides. Remove from pan and set aside. Add the onion, garlic, celery root, carrots, eggplant slices and potatoes to the Dutch oven and sauté briefly. Add the wine and broth and bring to a boil. Return the chicken to the Dutch oven, cover and place in the oven. Bake until the chicken is cooked through, about 1 hour. Lift the chicken from the Dutch oven and remove the skin, if desired. Return the chicken to the Dutch oven, add the parsley, season to taste with salt and pepper and serve.
