We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Hearty French Chicken and Vegetable Stew
Hearty French Chicken and Vegetable Stew

Hearty French Chicken and Vegetable Stew
A comforting and nutritious stew with chicken, root vegetables, and herbs.
Hearty French Chicken and Vegetable Stew
Ingredients:
1
Servings
  • 150
    g
     Chicken
  • 100
    g
     Potato
  • 50
    g
     Carrot
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 50
    g
     Celery
  • 200
    ml
     Chicken Broth
  • 1
    tsp
     Thyme
  • 1
    item
     Bay leaf
  • 10
    ml
     Olive oil
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Hearty French Chicken and Vegetable Stew
Instructions:
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, and cook until softened, about 5 minutes. Add garlic and celery, and cook for another 3 minutes.
  2. Add the diced carrots and potatoes, and stir to coat with the oil and herbs. Cook for 5 minutes.
  3. Pour in the chicken broth, add thyme and bay leaf, and bring to a simmer. Add the chicken pieces to the pot.
  4. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
  5. Remove the bay leaf before serving. Season with salt and pepper to taste.
Nutrition Per Serving 676 g Per 100g
Energy 419.1 kcal 62 kcal
Protein 38.8 g 5.7 g
Fibre 5.5 g 0.8 g
Salt 2.6 g 0.4 g
Sugar 7 g 1.0 g
Carbohydrates 31.2 g 4.6 g
Fat 16.6 g 2.5 g
Environmental Per Serving 676 g Per 100g
CO2 3.7 kg 0.5 kg
Water 6 l 0.9 l
  • 150
    g
     Chicken
  • 100
    g
     Potato
  • 50
    g
     Carrot
  • 1
    item
     Onion
  • 2
    clove
     Garlic
  • 50
    g
     Celery
  • 200
    ml
     Chicken Broth
  • 1
    tsp
     Thyme
  • 1
    item
     Bay leaf
  • 10
    ml
     Olive oil
1
Servings
0

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, and cook until softened, about 5 minutes. Add garlic and celery, and cook for another 3 minutes.

Add the diced carrots and potatoes, and stir to coat with the oil and herbs. Cook for 5 minutes.

Pour in the chicken broth, add thyme and bay leaf, and bring to a simmer. Add the chicken pieces to the pot.

Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Remove the bay leaf before serving. Season with salt and pepper to taste.

Contact About
Privacy Policy Terms of Service Sitemap