Chicken stew

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, possibly halve them. Cut out the stalk of the savoy cabbage. Clean, wash and cut the savoy cabbage into strips. Peel garlic and chop finely. Clean and wash spring onions and cut into fine rolls. Clean and wash the broccoli and cut into small florets

2. 2

   Wash the legs, pat dry, cut through the joint and place in a large freezer bag or bowl. Mix flour and thyme, sprinkle over the legs and mix. Heat 2 tablespoons of oil in a large saucepan. Brown the meat in it while turning, season with salt and pepper, take it out

3. 3

   Add 2 tablespoons of oil to the hot frying pan. Fry the potatoes for 4-5 minutes while turning. Add savoy cabbage and garlic and fry for another 2 minutes. Add stock, simmer for about 5 minutes. Add undefrosted peas, broccoli florets, spring onions and legs. Cover and simmer for approx. 25 minutes

4. 4

   Meanwhile, roast the pine nuts in a pan without fat until golden brown, take them out. Wash the herbs, shake dry. Pluck and chop the leaves, except for some basil for garnishing. Finely puree the herbs, pine nuts and 6 tbsp. oil in a universal chopper, season with salt and pepper. Stir the pesto into the stew, season to taste again and serve garnished with the remaining basil

Nutrition Facts

KCAL
610 kcal

CARBS
26 g

FATS
43 g

PROTEINS
29 g