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🍲 Vegetable Poultry Stew

535 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (1,2 kg)
• 2 tbsp oil
• 1 onion
• 2 garlic cloves
• 0.5 celeriac
• 4 carrots
• 500 g small potatoes
• 0.5 bunch thyme
• 100 ml white wine
• 350 ml poultry broth
• 250 g eggplants (sliced)
• salt
• pepper (freshly ground)
• 2 tbsp parsley (finely chopped)

Instructions

1. 1. Wash the chicken thoroughly and pat it dry with a kitchen towel.
2. 2. Peel the onion and garlic and cut both into small cubes.
3. 3. Wash the celery, remove any tough parts, and cut it into bite-sized pieces.
4. 4. Peel the carrots and break them into large chunks.
5. 5. Peel the potatoes and cut them into chunks.
6. 6. Wash the eggplants and slice them into thick rounds.
7. 7. Sprinkle the eggplant slices with salt and let them sit for five minutes.
8. 8. Rinse the eggplants under running water and pat them dry.
9. 9. Preheat the oven to 180 degrees Celsius.
10. 10. Sear the chicken pieces in a casserole pot in hot oil.
11. 11. Remove the seared chicken from the pot and set it aside.
12. 12. Add the onions, garlic, celery, carrots, eggplants, and potatoes to the pot.
13. 13. Sauté the vegetables briefly until they are fragrant.
14. 14. Pour the wine and broth into the pot.
15. 15. Place the chicken back into the pot on top of the vegetables.
16. 16. Cover the pot and simmer the dish in the preheated oven for about one hour.
17. 17. Remove the chicken from the pot and carefully separate the meat from the bones.
18. 18. Optionally remove the skin from the chicken meat.
19. 19. Place the boneless chicken meat back on top of the vegetables in the pot.
20. 20. Sprinkle the dish with fresh parsley.
21. 21. Put the pot back in the oven and simmer everything for another five minutes.
22. 22. Season the dish to taste with salt and pepper.
23. 23. Serve the dish hot.

Nutrition per serving

• kcal: 535
• Protein: 69 g · Fett/Fat: 12 g · Carbs: 32 g