Chicken and Root Vegetable Stew

Name: Chicken and Root Vegetable Stew
Prep time: 5 min
Cook time: 1 h
Total time: 1 h
Yield: 4 portions
Ingredients: 400 g potatoes; 15 g olive oil; 120 g onions; 2 garlic cloves; 1 ½ chicken stock cubes (for 0.5 l each); 2 sprigs fresh thyme; 1 sprig fresh rosemary; 600 g water; 520 - 550 g chicken thighs, skinless; 200 g carrots; 200 g parsnips; ½ tsp fine sea salt; ¼ tsp ground black pepper

3.4 ( 45 évaluations )

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Niveau facile

Temps de préparation 5min

Temps total 1h

Nombre de portions 4 portions

Ingrédients

400 g potatoes peeled, cut in pieces
15 g olive oil
120 g onions quartered
2 garlic cloves
1 ½ chicken stock cubes (for 0.5 l each) crumbled
ou 1 ½ tsp chicken stock paste, homemade crumbled
2 sprigs fresh thyme leaves only
1 sprig fresh rosemary leaves only
600 g water
520 - 550 g chicken thighs, skinless cut in pieces
200 g carrots cut in strips (1 cm x 5 cm)
200 g parsnips cut in strips (1 cm x 5 cm)
½ tsp fine sea salt
¼ tsp ground black pepper

Infos nut.: par 1 portion
Calories: 432 kcal / 1806 kJ
Protides: 40.5 g
Lipides: 15.9 g
Glucides: 31.6 g