Chicken Stew with Winter Vegetables
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 500 grams Brussels sprouts
- 1 kilogram chicken (such as lobe, breast with skin)
- salt
- freshly ground peppers
- 1 Tbsp Canola oil
- 200 milliliters Chicken broth
- 350 grams Spinach
- 2 small Apple
- ½ stalk younger Leeks
- ½ handful Fresh herbs (such as rosemary, thyme, oregano)
- 80 milliliters dry white wine
- 100 milliliters Whipped cream
Preparation steps
Peel the potatoes and cut into small slices. Rinse the Brussels sprouts, cut out the stalk and remove the outer leaves. Rinse the chicken pieces, pat dry, and season with salt and pepper.
For the chicken stew, heat the canola oil in an oven-proof roasting pan and fry the chicken pieces in it for 1-2 minutes. Add the potatoes and the Brussles sprout leaves, and fry briefly. Pour the poultry stock and close the roasting pan with lid. Simmer in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) about 30 minutes.
Rinse the apples and cut into wedges. Rinse, trim and chop the leeks. Rinse the herbs and shake dry. Mix the apples, leeks and herbs into the chicken stew in the roasting pan. Pour the white wine and the cream, and continue cooking in the oven without the lid for about 20 minutes more.
Rinse the spinach, sort and drain. Chop the spinach leaves roughly and blanch for 1-2 minutes in boiling salted water. Drain, rinse with cold water and drain well again. Mix the blanched spinach with the finished chicken stew and serve.
