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🍽️ Chicken and Vegetable Stew

530 kcal · 30 min · 4 servings

Ingredients

• 4 large chicken drumsticks
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 250 g baby carrots
• 250 g pearl onions
• 200 ml dry white wine
• 200 ml chicken broth
• 1 bay leaf
• 250 g peas
• 2 handfuls parsley
• 50 g crème fraîche

Instructions

1. 1. Rinse the chicken drumsticks under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Season the chicken drumsticks with salt and pepper.
4. 4. Heat ghee in a large pot.
5. 5. Brown the meat until golden.
6. 6. Remove the meat from the pot and set it aside.
7. 7. Peel the onions.
8. 8. Clean the carrots.
9. 9. Sauté the vegetables in the same pot for a short time.
10. 10. Deglaze the vegetables with wine and broth.
11. 11. Add the bay leaf to the pot.
12. 12. Return the chicken meat to the pot.
13. 13. Cover the pot with a lid.
14. 14. Let the dish simmer on low heat for about 25 minutes.
15. 15. Add the peas after 20 minutes.
16. 16. Add more broth if necessary.
17. 17. Rinse the parsley.
18. 18. Shake off excess water from the parsley.
19. 19. Pick the leaves off the stems.
20. 20. Finely chop the parsley leaves.
21. 21. Remove the lid from the pot.
22. 22. Sprinkle the parsley over the stew.
23. 23. Stir the crème fraîche into the sauce.
24. 24. Season the dish with salt and pepper to taste.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 530
• Protein: 37 g · Fett/Fat: 27 g · Carbs: 24 g