John Myers
Chicken and Vegetable Stew À La Ivanka
The perfect chicken and vegetable stew à la ivanka recipe with a picture and simple step-by-step instructions.
- 1 Chicken (here: 1200 g / frozen)
- 5 liter Water
- 1 tsp Salt
- 550 g Carrots
- 250 g Celery
- 50 g Parsley root
- 50 g Leek
- 2 tbsp Maggi
- 4 tsp Chicken broth instant
- 1 tsp Salt
- 0,5 tsp Black pepper
- 1 bunch Parsely
- Rolls or baguettes
- Thaw the chicken, cut in half, wash and boil / simmer in 5 liters of salted water (1 teaspoon) for about 1 hour. Skim off the resulting foam with a ladle. In the meantime, clean and cut the vegetables: Peel the carrots and parsley root with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices / parsley blossom slices (approx. 4 – 5 mm thick) with the knife. Peel, clean, wash and cut the celery into small diamonds. Clean and wash the leek and cut into fine rings. Wash the parsley, shake it dry and roughly chop it. After approx. 1 hour take out the meat, loosen the bones, remove skin / tendons / fat etc. and dice the meat. Add the prepared vegetables and the diced meat to the broth and cook everything for about ½ hour. Finally, season with Maggi (2 tbsp), instant chicken broth (4 tsp), salt (1 tsp) and black pepper (½ tsp). Fold in the chopped parsley and serve the chicken and vegetable stew `a la Ivanka ‘hot. Baguette or bread rolls may be enough.
Facebook Comments