Quick Chicken and Root Vegetable Stew
A warming and hearty stew, packed with lean chicken breast and seasonal root vegetables like potato, carrot, and celery root, perfect for a cold Slovenian January day, prepared quickly.
Ingredients
- Chicken Breast200 g
- Chicken Broth300 ml
- Carrot50 g
- Garlic5 g
- Olive Oil10 ml
- Salt2 g
- Black Pepper1 g
- Potato100 g
- Celery Root50 g
- Leek30 g
- Cabbage50 g
- Bay Leaf1 small
- Dried Thyme1 g
- Fresh Parsley5 g
Instructions
- 1Step 1
Step 1: Dice chicken breast into 1-inch cubes. Peel and dice potato, carrot, and celery root into small, uniform pieces (about 0.5-inch cubes for quicker cooking). Slice leek and shred cabbage. Mince garlic.
- 2Step 2
Step 2: Heat olive oil in a medium pot or Dutch oven over medium-high heat. Add chicken breast and sear for 2-3 minutes until lightly browned on all sides. Remove chicken and set aside.
- 3Step 3
Step 3: Add diced potato, carrot, celery root, leek, and cabbage to the pot. Sauté for 3-4 minutes until slightly softened. Add minced garlic and sauté for another minute until fragrant.
- 4Step 4
Step 4: Return chicken to the pot. Pour in chicken broth. Add bay leaf, dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes, or until vegetables are tender and chicken is cooked through.
- 5Step 5
Step 5: Remove bay leaf before serving. Garnish with fresh parsley if desired.
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