Chicken Stew with Vegetables (Print Version)
# Ingredients:
01 -
Four chicken fillets, cut into chunks.
02 -
Two leeks, sliced into rings.
03 -
200ml of dry white wine.
04 -
200ml chicken stock.
05 -
A couple of garlic cloves, chopped finely.
06 -
One onion, minced.
07 -
Two thickly sliced carrots.
08 -
200g button mushrooms, quartered.
09 -
Two tablespoons of olive oil.
10 -
A tablespoon of plain flour.
11 -
A bundle of fresh herbs (parsley, bay leaf, thyme).
12 -
Freshly ground black pepper and salt to taste.
13 -
A handful of chopped parsley for garnish.
# Instructions:
01 -
Warm the olive oil in a heavy pot. Cook the chicken pieces until golden brown on all sides. Take them out and set them aside.
02 -
Using the same pot, cook the onion until lightly browned. Stir in the garlic and mix well. Add the flour, then pour in the white wine to deglaze. Let it bubble for 2-3 minutes.
03 -
Toss in the carrots, leeks, mushrooms, and the herb bundle. Pour in the stock, sprinkle in the salt and pepper, and return the chicken to the pot. Cover it up and let it simmer on low for about 30-40 minutes until the veggies soften.
04 -
Take out the herb bundle and serve warm with fresh parsley sprinkled on top.
# Notes:
01 -
This classic stew makes a hearty family meal and tastes even better the next day when reheated.