Chicken and vegetable stew
easy
40 mins
40 mins
Ingredients
- 2 Shallots
- 1 (approx. 150 g) Carrot
- 1 (approx. 220 g) small zucchini
- 150 g Celery
- 2 (approx. 200 g) medium-sized potatoes
- 2 Tomatoes
- 1/2 l Poultry broth (instant)
- 2 Chicken fillets (approx. 125 g each)
- 8 small mushrooms
- 1/4 collar Chives
- 1/4 collar Parsley
- 1/4 collar Basil
- 1/4 collar Coriander green
- 1 piece(s) (approx. 0,5 cm) fresh ginger
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Herbs for garnishing
Directions
- 1
Peel and finely dice the shallots. Clean, wash and slice the carrot. Clean, wash and slice the zucchini. Celery clean, wash and cut into fine cubes.
- 2
Peel, wash and chop the potatoes. Wash the tomatoes, carve them crosswise and blanch with boiling water. Peel skin. Quarter tomatoes, remove seeds and cut into fine cubes. Bring stock, potatoes, celery and carrots to the boil, cover and cook over medium heat for about 10 minutes.
- 3
Meanwhile wash the meat, dab dry with kitchen paper and cut into cubes. Clean the mushrooms (wash them if necessary) and halve them as desired. Add mushrooms, meat and shallots and cook for another 5 minutes.
- 4
In the meantime wash the chives and cut them into small rolls. Wash remaining herbs, dab dry and chop. Peel ginger and grate finely. Season stew with salt and pepper. Add ginger and herbs.
- 5
Serve in deep plates garnished with herbs as desired.
Nutrition Facts
300 kcal
21 g
9 g
34 g
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