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🍽️ Creamy Chicken and Vegetable Stew

486 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,5 kg, cut into pieces)
• 2 onions (chopped)
• 4 carrots
• 1 stalk leek
• 4 white turnips
• 2 celery stalks
• 2 tbsp crème fraîche
• 1 l chicken broth
• 4 egg yolks
• salt
• pepper (from the mill)
• 2 tbsp tarragon (coarsely chopped)

Instructions

1. 1. Peel the carrots and the white turnips (navets).
2. 2. Cut the vegetables into batons or shred them using a grater.
3. 3. Wash the leeks thoroughly.
4. 4. Remove the tough ends from the leeks.
5. 5. Slice the leeks into rings.
6. 6. Wash the celery and remove any dirty spots.
7. 7. Slice the celery into rounds.
8. 8. Bring the chicken broth to a boil in a pot.
9. 9. Add the washed chicken pieces to the boiling broth.
10. 10. Simmer the meat over low heat for about 30 minutes.
11. 11. Skim off the foam that rises to the surface with a spoon.
12. 12. Add the prepared vegetables to the pot.
13. 13. Simmer the stew covered for another 30 minutes.
14. 14. Remove 0.5 liters of the broth from the pot.
15. 15. Let the removed broth cool down.
16. 16. Whisk the crème fraîche and egg yolks together in a small saucepan.
17. 17. Slowly add some of the cooled broth to the crème fraîche mixture.
18. 18. Stir constantly to prevent the mixture from curdling.
19. 19. Warm the mixture slowly without letting it boil.
20. 20. Let the sauce thicken slightly.
21. 21. Stir the tarragon into the sauce.
22. 22. Season the sauce to taste with salt and pepper.
23. 23. Arrange the meat and vegetables on a large platter.
24. 24. Pour the sauce over the dish.
25. 25. Serve the stew.

Nutrition per serving

• kcal: 486
• Protein: 59 g · Fett/Fat: 19 g · Carbs: 18 g