Chicken and Root Vegetable Stew
TM6 TM5

Chicken and Root Vegetable Stew

3.5 (20 ratings)

Ingredients

  • 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
    or 1 ½ tsp chicken stock paste, homemade
  • 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

Nutrition
per 1 portion
Calories
1806 kJ / 432 kcal
Protein
40.5 g
Carbohydrates
31.6 g
Fat
15.9 g

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