Time: 40 min.
Complexity: easily
Servings: 4

Chicken thighs with vegetable stew - a detailed recipe.

Ingredients:

• 8 chicken thighs with skin (about 1/125 g)
• 110 g fresh mushrooms with unopened caps, cut into 4 pieces
• 3 thick slices bacon, crumbled
• 4 carrots, peeled and cut into 2.5cm pieces.
• 4 parsnips, peeled and cut into 2.5cm pieces
• 3 turnips or radishes, peeled and cut into 2.5cm pieces.
• 1 red onion, chopped
• 2 tbsp chopped parsley
• 2 teaspoons fresh thyme
• 3 tablespoons of vegetable oil
• Coarse salt and freshly ground pepper

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 thighs, parsnip root, carrot, turnip, red onion, thyme, parsley, champignon mushrooms, bacon

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Preparation:

Step 1
• Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Heat 2 tablespoons of vegetable oil in a large ovenproof skillet over medium heat. Sprinkle the chicken thighs with 1 teaspoon of salt and a few grinds of pepper.
  
  Place the chicken thighs skin-side down in the pan and cook for 5 minutes until golden brown. Discard most of the rendered fat and transfer the pan to the oven (do not turn the chicken over). Cook for 5 minutes, then turn the chicken over and cook for another 15 minutes until cooked through.
Step 2
• Meanwhile, add the remaining 1 tablespoon of vegetable oil to a large skillet and fry the bacon over medium-high heat for 5 minutes, until crisp. Remove the bacon with a slotted spoon and pat dry with paper towels. Don't discard the fat from the skillet.
Step 3
• Place the mushrooms, carrots, parsnips, turnips, red onion, 2 tablespoons of water, 1/2 teaspoon of salt, and a few grinds of pepper in the skillet. Cook for 12 minutes, stirring occasionally, until the vegetables are tender. Return the bacon to the skillet along with the parsley and thyme. Serve the vegetable stew with the chicken thighs.

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