Chicken Stew with Vegetables and Potatoes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 324 kcal | (15 %) | ||
| Protein | 34.1 g | (35 %) | ||
| Fat | 11.5 g | (10 %) | ||
| Carbohydrates | 20 g | (13 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Roasted Chicken (1.2 kg, ready to cook)
- salt
- freshly ground pepper
- 500 grams waxy potatoes
- 2 sticks Leeks
- Celery
- 4 Tbsps olive oil
- 2 garlic cloves
- 250 milliliters white wine
- 250 milliliters clear Broth (prepared product)
- 1 bunch flat-leaf parsley
Preparation steps
1.
Rinse roasting hen and pat dry. With poultry shears, cut hen into serving pieces. Rub hen with salt and pepper. Peel, rinse and coarsely chop potatoes. Rinse and trim leeks. Rinse and trim celery. Coarsely chop celery and leeks.
2.
Heat olive oil in a Dutch oven. Add hen pieces and fry on all sides. Remove from pan and add vegetables. Cook briefly. Peel garlic and press through a garlic press into the pan. Return hen to pan and stir with vegetables. Deglaze with white wine and add broth. Cover and cook about 40 minutes.
3.
Rinse parsley, shake dry and strip leaves from stems. Add parsley to the pan 5 minutes before the end of the cooking time. Season with salt and pepper.
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