Chicken in White Wine with Kohlrabi and Carrots

Ingredients

• 2 large chicken thighs
• 2 large chicken breast fillets
• 1 onion
• 1 Garlic clove
• 2 bunches spring onions
• 500 g kohlrabi
• 300 g carrots
• 2 tbsp oil
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 tbsp mustard
• 400 ml dry Riesling
• 400 ml vegetable broth (instant)
• 1 bay leaf
• 0.5 bunch Parsley

Instructions

1. 1.

   Cut the joints of the thighs and halve the breast fillets. Rinse the chicken parts under cold water and pat them dry. Peel and dice the onion and garlic. Clean and wash the spring onions. Separate the white and green parts and cut them into 1 cm pieces. Peel and clean the kohlrabi and carrots. Quarter the kohlrabi and cut it into pieces. Slice the carrots diagonally.

2. 2.

   Heat the oil in a large braising pot. Season the chicken parts with salt and pepper, brown them all over, then remove from the pot. In the remaining fat sauté the onion, garlic, kohlrabi and white spring onion pieces, seasoning with salt and pepper. Sprinkle the flour over them, add the mustard and cook for 1 minute.

3. 3.

   Add the wine and broth to the vegetables. Add the chicken thighs and the bay leaf. Cover and braise on low heat for 40 minutes. In the last 10 minutes add the chicken breasts and the green onion tops. Wash the parsley, shake it dry and pick off the leaves. Finally add them to the dish and adjust seasoning with salt and pepper.