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🍽️ Chicken Stew with Oven Vegetables

813 kcal · 30 min · 4 servings

Ingredients

• 400 g Carrots
• 3 stalks Celery
• 2 Onions
• 450 g Tomatoes
• 4 Chicken drumsticks (approx. 200 g each)
• 200 g Peas (canned)
• 50 g Raisins
• 300 ml White wine
• 600 ml Chicken broth
• Salt
• 0.5 tsp Cayenne pepper
• 400 g Corn on the cob
• 2 tbsp Vegetable oil
• 4 tbsp Butter
• 4 tbsp Parsley
• 1 tbsp Lemon juice

Instructions

1. 1. Wash the carrots and peel them.
2. 2. Cut the carrots into strips.
3. 3. Wash the celery.
4. 4. Pull out the fibrous strings on the celery lengthwise with a knife.
5. 5. Slice the celery.
6. 6. Peel the onions.
7. 7. Cut the onions into rings.
8. 8. Score the tomatoes.
9. 9. Pour boiling water over the tomatoes.
10. 10. Peel the tomatoes.
11. 11. Remove the seeds from the tomatoes.
12. 12. Slice the tomatoes.
13. 13. Wash the chicken pieces.
14. 14. Pat the chicken pieces dry with a kitchen towel.
15. 15. Place the chicken pieces in a large pot.
16. 16. Add the prepared vegetables (except the tomatoes) to the pot.
17. 17. Add the raisins to the pot.
18. 18. Pour the white wine into the pot.
19. 19. Pour the poultry broth into the pot.
20. 20. Bring the contents of the pot to a boil.
21. 21. Season the dish with salt.
22. 22. Season the dish with cayenne pepper.
23. 23. Place the lid on the pot.
24. 24. Simmer the chicken for 50 minutes over low heat.
25. 25. Preheat the oven to 200 degrees Celsius with top and bottom heat.
26. 26. Clean the corn cobs.
27. 27. Cut each corn cob into three pieces using a sharp knife.
28. 28. Brush the corn pieces with vegetable oil.
29. 29. Line a baking sheet with baking paper.
30. 30. Place the corn pieces on the prepared baking sheet.
31. 31. Bake the corn pieces in the oven for 20 to 30 minutes.
32. 32. Wash the parsley.
33. 33. Finely chop the parsley.
34. 34. Add the tomatoes to the stew when there are 10 minutes of cooking time left.
35. 35. Season the dish with lemon juice.
36. 36. Add the chopped parsley to the stew.
37. 37. Season the dish again with salt.
38. 38. Season the dish again with cayenne pepper.
39. 39. Brush the baked corn cobs with butter.
40. 40. Sprinkle salt over the corn cobs.
41. 41. Serve the braised chicken with the vegetables.

Nutrition per serving

• kcal: 813
• Protein: 46 g · Fett/Fat: 44 g · Carbs: 44 g