Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6

This is one of the simplest stew recipes: vegetables are simmered with chicken in a cauldron in a flavorful chicken broth thickened with a little flour. The dish includes celery, onions, carrots, rutabaga, parsnips, and turnips—the perfect combination of vegetables for a delicious, healthy, and warming lunch. Before stewing, the chicken pieces are fried until golden brown—this enhances the rich flavor. At the very end, stir in heavy cream for a deliciously creamy broth and fresh curly parsley for added flavor.

Ingredients:

• 1 chicken weighing 2 kg, cut into 8 pieces (drumsticks, thighs and breasts), remove wings and spine
• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 2 tbsp. premium flour
• 4 cups lightly salted chicken broth
• 2 medium parsnips, peeled and cut into 2cm pieces.
• 2 medium carrots, peeled and cut into 2cm pieces.
• 1 medium turnip, peeled and cut into 2cm pieces.
• 1 medium rutabaga, peeled and cut into 2cm pieces.
• 1 cup heavy cream
• 1 tbsp chopped fresh curly parsley + leaves for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken, chicken thighs, celery, carrot, parsnip root, turnip, swede, parsley, cream

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Preparation:

Step 1
• Season the chicken pieces with salt and black pepper. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Fry the chicken in batches, adding more oil as needed, for 3-5 minutes per batch; set aside.
Step 2
• Add the celery and onion to the pot and cook until the vegetables begin to soften, about 3 minutes. Sprinkle with flour and stir, about 1 minute. Pour in the broth, season with salt and pepper, and add the parsnips, carrots, turnips, and rutabaga. Return the chicken to the pot, bring to a boil, and reduce the heat. Cover and simmer until the vegetables are tender and the chicken is cooked through, about 45 minutes.
Step 3
• Add heavy cream and parsley. Taste and season with salt and pepper if needed. Serve garnished with parsley leaves.

Votes: 5