Braised Chicken and Vegetable Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 chicken
- 2 Tbsps Oil
- 1 onion
- 2 cloves garlic cloves
- 2 sticks Celery
- 2 carrots
- 3.333 cups small potatoes
- ½ bunch thyme (fresh, chopped)
- 2 cups chopped Tomatoes (can)
- Worcestershire sauce (to taste)
- 1 cup Chicken broth
- 1 ⅔ cups Broccoli
- 1 ½ cups peas (frozen)
- 1 ½ cups sugar Snap pea
- 1 handful Spinach
- salt
- freshly ground Black pepper
Product recommendation
Can be frozen.
Preparation
Kitchen utensils
1 Tablespoon, 1 Measuring cups, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Salad spinner, 1 Small bowl, 1 Casserole dish, 1 Wooden spoon, 1 Pot, 1 Sieve, 1 Paper towel
Preparation steps
1.
Wash the chicken and pat dry.
2.
Peel the onion and the garlic and chop.
3.
Wash and trim the celery and chop.
4.
Peel the carrots and roughly chop.
5.
Peel the potatoes.
6.
Wash and trim the broccoli florets and the sugarsnap peas.
7.
Wash the spinach and leave to drain.
8.
Fry the chicken in hot oil in a cooking pot and remove. Saute the onions, garlic, celery, carrots and potatoes. Add the tomatoes and pour in the chicken broth. Put the chicken inside the pot, cover and place in a pre-heated oven at 350°F (180°C) for about 1 hour.
9.
Take the chicken out of the pot and add the remaining vegetables. Cook for a further 10 minutes. Remove the skin and bones from the chicken and cut into pieces. Put the chicken back in the pot, sprinkle chopped thyme over the top and cook for a further 5 minutes. Season to taste and serve.
