Vegetable and Chicken Breast Stew

Name: Vegetable and Chicken Breast Stew - Denisa O.
Ingredients: 2 chicken breasts; 5; 6 potatoes; 1 large zucchini; 2; 3 carrots; 1 piece of parsnip; 3; 4 cloves of garlic; 1/2 lemon; 3 tablespoons of tomato paste; salt; ground pepper; dried dill; fresh dill; dried rosemary; 1 olive oil; 1 glass of white wine

Diverse - Vegetable and Chicken Breast Stew by Denisa O. - Recipia

Vegetable and Chicken Breast Stew Welcome to the culinary world where fresh vegetables and chicken breast transform into a flavorful and nourishing delight! This vegetable and chicken breast stew recipe is not just a delicious dish, but also a perfect choice for a family meal or with friends. With a vibrant mix of ingredients and flavors, this stew will bring a touch of warmth to every meal. Let’s get started! Preparation time: 20 minutes Baking time: 1 hour Total time: 1 hour and 20 minutes Servings: 4-6 Ingredients: - 2 chicken breasts (approximately 400-500 g) - 5-6 potatoes (approximately 800 g) - 1 large zucchini (approximately 300 g) - 2-3 carrots (approximately 250 g) - 1 piece of parsnip (approximately 150 g) - 3-4 garlic cloves - 1/2 lemon - 3 tablespoons of tomato paste - Salt (to taste) - Ground pepper (to taste) - Dried dill (1 teaspoon) - Fresh dill (for garnish) - Dried rosemary (1 teaspoon) - Olive oil (3-4 tablespoons) - 1 glass of white wine (approximately 150 ml) Nutritional information (per serving): - Calories: Approximately 350 kcal - Protein: 30 g - Fat: 10 g - Carbohydrates: 40 g Preparation: 1. Preparing the chicken breast Start by dealing with the chicken breast. Remove the skin and debone each breast, cutting it in half. This step will not only help with even cooking but also allow the spices to penetrate the meat better. Score the meat in several places to allow it to absorb the flavors. Now, season the meat with salt, pepper, and dried dill, then drizzle with a little olive oil. Cover the meat with plastic wrap and refrigerate to marinate while we prepare the vegetables. 2. Preparing the vegetables Move on to our fresh vegetables. Wash and peel the potatoes, zucchini, parsnip, and carrots. Cut them into rounds or cubes, depending on your preference—each shape will add a different look to this stew. Place all the vegetables in a large baking dish. Add the whole garlic cloves (don’t peel them, leave them as is to release their aroma during cooking) and the lemon slices, which will add a note of freshness. 3. Seasoning the vegetables Drizzle the vegetables with olive oil, add salt, pepper, and dried rosemary. Mix well so that all the vegetables are evenly coated with the spices. This step is essential for achieving a rich and aromatic taste. 4. Combining the ingredients On top of the vegetables, place the marinated chicken pieces. Then, pour in the white wine and a cup of water into the dish. This liquid will help cook the ingredients evenly and will add a special flavor to the dish. 5. Baking the stew Cover the dish with aluminum foil and place it in the preheated oven at 180 degrees Celsius. Let it bake for 50-60 minutes. This will allow the vegetables to soften and the chicken breast to become tender. 6. Finishing the dish Once the baking time is up, remove the aluminum foil and dilute the tomato paste in a little water. Add the mixture to the dish, stirring gently to even out the sauce. Let the stew bake for another 15-20 minutes, until the sauce thickens and the vegetables take on a caramelized texture. 7. Serving Once the stew is ready, take it out of the oven and let it cool slightly. Season with freshly chopped dill for an extra touch of freshness. This stew is served warm, ideally alongside a portion of polenta or a fresh green salad. Useful tips: - Use seasonal vegetables for a richer taste and aroma. - You can also add other vegetables, such as bell peppers or eggplants, to diversify the flavors. - If you want a spicier taste, add a little dried or fresh chili pepper. - This recipe is perfect for making ahead; you can reheat it the next day, and the flavor will intensify. Possible variations: - Replace the chicken breast with turkey or even tofu for a vegetarian version. - Experiment with different types of white wine; a Sauvignon Blanc or Chardonnay will add different notes. This vegetable and chicken breast stew is an excellent choice for a quick, healthy, and flavorful dinner. It is not only a simple recipe but also very versatile, adaptable to everyone’s preferences. I invite you to try it and customize it to your taste! Enjoy your meal!

Vegetable and Chicken Breast Stew

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