Chicken and Vegetable Stew

Chicken and Vegetable Stew

No ratings yet
Servings: 4
Calories: 776


  • 1 chicken weighing 2 1/4 lbs
  • Several small onions
  • 1 carrot
  • 1/3 cup butter
  • 1 tsp salt
  • 2 leeks
  • 2 tsp paprika
  • 2 pinches white pepper
  • 8 floz pure unsweetened apple juice
  • 14 oz tomatoes
  • 1 1/3 cup button mushrooms
  • 2 tbsp chopped chives


  • Rinse chicken and cut into 8 pieces
  • Peel onion, scrape carrot and chop both. Wash white part of leeks and slice.
  • Heat 50 g (2 oz) of the butter in a large, heavy bottomed pan.
  • Fry chicken pieces, turning as necessary to brown well on all sides, then remove from skillet.
  • Brown chopped onions and carrot in the butter. Add remaining butter and leeks; fry briefly, then lay chicken pieces on bed of vegetables.
  • Sprinkle the mixture with salt, paprika and pepper before pouring on apple juice.
  • Cover and cook over low heat for 35 minutes.
  • Skin tomatoes and chop, removing core. Clean and rinse mushrooms, cut into fine slices and add with tomatoes to the stew for the final 10 minutes of cooking time.
  • Serve stew sprinkled with chopped chives.
Calories: 776 kcal
Carbohydrates: 21 g
Protein: 38 g
Fat: 45g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 184 mg
Sodium: 881 mg
Potassium: 928 mg
Fiber: 3 g
Sugar: 13 g
Vitamin A: 4998 IU
Vitamin C: 28 mg
Calcium: 77 mg
Iron: 3 mg
Ingredients Chicken, Whole Chicken
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating