Chicken Stew with Root Vegetables
Casserole
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 10 min
Servings
6
Difficulty
Medium
Prep Time
25 Min
Description
This hearty chicken stew with root vegetables is a comforting and flavorful dish, perfect for a chilly evening. I've been making this recipe for years, and it's always a hit with my family. The chicken becomes incredibly tender, and the vegetables soak up all the delicious flavors from the bouillon and herbs. It's a great way to use up seasonal vegetables like potatoes, carrots, and celery. This stew is also ideal for meal prepping, as it tastes even better the next day. Serve it with a side of crusty bread for a complete and satisfying meal.
Ingredients (11 ingredients)
-
2 tablespoon olive oil
-
1 piece whole chicken, cut into 8 pieces
-
salt
-
ground black pepper
-
8 piece medium potatoes, quartered
-
8 piece medium carrots, peeled and cut into 1-inch pieces
-
4 stalk celery, cut into 1-inch pieces
-
0.5 piece large onion, chopped
-
2 clove garlic, chopped
-
2 cube chicken bouillon
-
2.5 cup water
Preparation (7 steps)
Prepare the vegetables
Peel and quarter 8 medium potatoes. Peel and cut 8 medium carrots into 1-inch pieces. Cut 4 stalks of celery into 1-inch pieces. Chop ½ large onion and 2 cloves of garlic.
Sauté onion and garlic
Add ½ large chopped onion and 2 chopped cloves of garlic to the mixing bowl. Chop for 3 sec/speed 5. Add 2 tablespoons of olive oil and sauté for 3 min/120°C/speed 1.
Sear the chicken
Heat oil in a heavy skillet over medium heat. Add 1 (3 1/2) pound whole chicken, cut into 8 pieces, season with salt and pepper to taste, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Remove the chicken from the skillet and set aside.
Combine ingredients in Thermomix
Add the quartered potatoes, carrots, celery, browned chicken pieces, 2 cubes of chicken bouillon, and 2 ½ cups of water to the mixing bowl.
Cook the stew
Cook for 45 min/100°C/speed 1.
Check for doneness
Check that the vegetables are tender and the chicken is no longer pink at the bone. If not, cook for an additional 10 minutes at 100°C/speed 1.
Transfer to oven
Preheat the oven to 350 degrees F (175 degrees C). Transfer the contents of the Thermomix to a Dutch oven. Cover and bake in the preheated oven until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Charlotte Davis
4
Rezepte
0
Kochbücher
Tags
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Hearty Pointed Cabbage Potato Casserole with Minced Meat
Casserole
Hearty Chicken and Bacon Stew with Potatoes
Casserole
Hearty Beef Stew with Cabbage and Potato Mash
Casserole
Hearty Chicken and Leek Pie
Casserole
Hearty Chicken and Vegetable Pie
Casserole
Spicy Pork and Tomatillo Stew
Casserole
Creamy Celery Chicken
Casserole
Braised Chicken Thighs with Mushrooms and Cream
Casserole