Potato Stew with Rutabaga and Chicken
Ingredients
- Ingredients
- 400 grams chicken
- 1 bay leaf
- 3 allspice
- salt
- 400 grams waxy potatoes
- 300 grams carrots
- 400 grams Rutabaga
- 1 stalk Leeks
- 3 Tbsps vegetable oil
- 2 Tbsps Pastry flour
- ½ bunch parsley
- freshly ground peppers
- Nutmeg
- 3 Tbsps Crème fraiche
Preparation steps
Rinse the chicken, pat dry, transfer to a saucepan along with the bay leaf and allspice berries, cover with water, add a pinch of salt and bring to a boil. Simmer for 20-25 minutes over medium heat. Remove the chicken with a slotted spoon, drain, remove the skin and place the chicken aside.
Meanwhile, peel the potatoes, carrots and rutabagas and rinse. Dice the potatoes and rutabagas and slice the carrots thinly. Halve the leek, rinse under running water, shake dry and cut into rings. In a saucepan, heat the oil and sauté the vegetables for 1-2 minutes. Sprinkle in the flour then stir in 3 1/2 cups chicken stock. Simmer for 20-25 minutes, stirring, over medium heat.
Rinse the parsley, shake dry, pluck the leaves and finely chop. Slice the chicken thinly. Season the stew with salt, pepper and nutmeg. Add the parsley, chicken and crème fraîche, bring back to a boil then serve the stew in warmed soup bowls.
