A delicious, warming one-pot stew packed with tender chicken, sweet carrots, seasonal parsnips and baby potatoes. Full of flavour and perfect for chilly autumn evenings, making the most of those lovely rescued parsnips in your Bockety Box.
Ingredients
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600g chicken breast
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400g parsnips
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3 carrots
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1 onion
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3 cloves garlic
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150ml white wine
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2 tbsp plain flour
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700ml chicken stock
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1 tbsp dried thyme
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1 tbsp dried parsley
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10 baby potatoes
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Salt and black pepper, to taste
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Oil, for cooking
Method
1. Prepare the vegetables: Dice the onion, mince the garlic and chop the carrots into small pieces. If you've received some of our skinny rescued parsnips in your Bockety Box, there's no need to peel them! Simply give them a good wash and chop into pieces roughly the same size as the carrots. Cut the chicken into medium-sized pieces.
2. Brown the chicken: Heat a little oil in a large, deep frying pan or casserole dish over medium-high heat. Add the chicken, season with salt and pepper, and cook on both sides until golden brown. Remove from the pan and set aside. The chicken doesn't need to be fully cooked at this stage.
3. Cook the vegetables: Add a little more oil to the pan if needed, followed by the onion, garlic, carrots and parsnips. Sauté for 4–5 minutes, stirring occasionally.
4. Add the wine and herbs: Pour in the white wine and allow it to simmer for about 1 minute. Sprinkle over the flour and stir well to coat the vegetables. Add the dried thyme and parsley, mixing everything together.
5. Add the stock: Gradually pour in the chicken stock, stirring well to prevent any lumps. Bring to a gentle simmer.
6. Add the potatoes: Cut the baby potatoes in half, or into quarters if they're particularly large. Add them to the pan and bring everything back to a gentle simmer.
7. Simmer: Return the chicken to the pan, cover with a lid and cook gently for approximately 25–30 minutes, or until the potatoes and vegetables are tender and the chicken is fully cooked through. Stir occasionally, adding a splash of water or stock if the sauce becomes too thick.
8. Season and serve: Taste and adjust the seasoning with salt and black pepper. Serve piping hot with some fresh crusty bread for soaking up all that delicious sauce!
Bockety Tip: Chicken thighs work beautifully in this recipe too and can give the stew an even richer flavour. Just allow a little extra cooking time if needed, ensuring the chicken is fully cooked.
And don't forget, those skinny, bockety parsnips taste just as delicious as their "perfectly" shaped friends!