Chicken and Vegetable Stew with Chanterelles
Ingredients
- Ingredients
- 1 chicken (ready to cook, 1.2 kg)
- 3 liters Vegetable broth
- 1 carrot
- 1 Parsnip
- 150 grams Celery root
- ½ stalk Leeks
- ½ onion
- 1 bay leaf
- ½ tsp allspice
- 1 tsp peppercorns
- 150 grams small Chanterelle
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 5 parsley
- ½ organic lemon (zested)
- 1 peeled, halved garlic clove
- 2 slices fresh ginger
- cayenne pepper
- Nutmeg
- 2 Tbsps scallions
Preparation steps
Rinse chicken thoroughly under cold running water. Place chicken in a large pot and cover with vegetable broth (as much as is needed for chicken to be covered). Slowly bring to a boil, reduce heat and cook over low heat for about 1 1/2 hours. Repeatedly skim resulting foam.
Peel carrot, parsnip and celery, and trim as needed. Rinse leeks. Cut onion in half, cover the cut side of unpeeled onion with aluminum foil and fry in a dry skillet until brown. After 45 minutes of cooking time, add onion half, bay leaf, allspice berry, peppercorns, carrot, parsnip, celery and leeks to the pot and continue cooking.
Lift chicken from the broth, allow to cool briefly and loosen meat from the bones. Strain broth through a fine sieve and pour 1 litre (approximately 32 ounces) of broth back into a pot. Reserve remaining broth or freeze cool for a different use. Cut chicken, carrot, parsnip and celery into 1 1/2 cm (approximately 1/2 inch) cubes. Rub chanterelle mushrooms with a paper towel, trim, and cut into smaller pieces. Heat oil in a pan, fry mushrooms briefly and season with salt and pepper. Remove from pan and let drain on paper towels. Heat measured broth in the pot, add parsley stalks, lemon zest, garlic and ginger and cook for 5 minutes over low heat. Remove spices and parsley and season to taste with salt, 1 pinch of cayenne pepper and nutmeg. Add chicken, mushrooms and chopped vegetables to the pot. Fill preheated bowls with the stew and serve sprinkled with chives.
