turnip-chicken-stew

Chicken and Turnip Stew Recipe

Recipe for main course.
Yield: 4    Preparation Time:     Cooking Time:
Light chicken stew with turnips, carrots and celeriac. Served with rye bread.

Ingredients

1.2 Kg ( 2 1/2 lb) Chicken
1 Kg ( 2 1/4 lb) young turnips
250 g (9 oz) shallots
200 g carrots
200 g leek
200 g celeriac
1 onion
1.5 l (3 pints) water
5 white peppercorns
bunch parsley, chopped
sea salt
freshly milled black pepper

Recipe Instructions

Prepare the vegetables and chicken
Peel and finely chop the carrots, leeks, onions and celeriac. Wash the inside and outside of the chicken and pat dry with kitchen roll.

Cook the vegetables and chicken
Put the chicken in a large pot and add half of the vegetables with the peppercorns and some salt. Cover with the water. Bring to the boil, reduce the heat and simmer for 1 hour. Half way through skim off any scumming on the top. Remove the chicken from the stock and throw away the vegetables.

Make the stew
Peel and quarter the turnips and slice thinly. Peel and halve the shallots Add the turnips, shallots and the remaining half of the mixed vegetables into the stock and cook for around 30 minutes until all vegetables are tender. Take the meat from the bones of the chicken cutting the larger pieces into bite sized pieces. Remove the saucepan from the heat, add the chicken and the chopped parsley. Add salt and pepper to taste.

Serves 4 people
Serve with rye bread

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