Creamy Chicken Stew with Root Vegetables

Name: Creamy Chicken Stew with Root Vegetables
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 1 piece chicken; 2 piece onions; 6 piece carrots; 2 piece bay leaves; 2 piece thyme; 1 tsp black peppercorn; 50 g butter; 100 g smoked bacon; 3 piece small turnips

Casserole

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This creamy chicken stew is a perfect winter warmer! I've been making this recipe for years, and it's always a hit. The combination of tender chicken, sweet root vegetables, and a rich, mustard-infused sauce is simply delicious. It's hearty enough for a main course and ideal for a chilly evening. Feel free to add other vegetables like parsnips or potatoes. This stew is also great for meal prepping – it tastes even better the next day!

Ingredients (9 ingredients)

1 piece chicken
2 piece onions
6 piece carrots
2 piece bay leaves
2 piece thyme
1 tsp black peppercorn
50 g butter
100 g smoked bacon
3 piece small turnips

Preparation (7 steps)

Prepare the Chicken Stock

Place the chicken in a large pot. Halve 1 onion and 1 carrot. Add to the pot with 2 bay leaves, 2 sprigs of thyme, 1 tsp black peppercorns, and a sprinkling of salt. Add water to come halfway up the chicken. Bring to a boil on the stovetop, then cover tightly and simmer for 90 minutes. Cool slightly, remove the chicken to a dish, then strain the stock into a bowl.

Shred the Chicken

When the chicken is cool enough to handle, strip the meat from the bones and tear into pieces with your hands. Set aside.

Chop Onion and Vegetables

Chop the remaining onion. Cut the remaining carrots and 3 small turnips into thick slices. Set aside.

Sauté Onion and Bacon

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 50g butter to the mixing bowl and melt for 2 Min./50°C/Stufe 1. Add the chopped onion and 100g smoked bacon and sauté for 5 Min./120°C/Stufe 1.

300

Cook Vegetables

Thermomix® Setting

2 min/248°F/Speed 1 120

Add the sliced carrots and turnips to the mixing bowl and cook for 2 Min./120°C/Stufe 1.

120

Add Flour and Stock

Thermomix® Setting

20 min/212°F/Speed 1 100

Add flour to the mixing bowl and cook for 1 Min./120°C/Stufe 1. Measure 900ml chicken stock (if you don’t have enough, make it up with water), then gradually add to the mixing bowl, stirring with the spatula. Cook for 20 Min./100°C/Stufe 1.

1200

Add Chicken and Mustard

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Return the shredded chicken to the mixing bowl with mustard and crème fraîche, then cook for 5 Min./100°C/Linkslauf Stufe 1, stirring gently with the spatula. Season with salt and pepper to taste.

300