Chicken pot with vegetables and potatoes

Ingredients

• 1.2 kg chicken (ready to cook)
• Salt
• pepper freshly ground
• 500 g mostly firm potatoes
• 2 leeks
• celery stalks
• 4 tbsp olive oil
• 2 Garlic cloves
• 250 ml white wine
• 250 ml clear broth (ready-made)
• 1 bunch flat-leaf parsley

Instructions

1. 1.

   Rinse the chicken, pat dry and cut into portions with a poultry shears. Rub meat with salt and pepper. Peel, wash and roughly dice potatoes. Clean leeks and celery. Roughly chop leeks and celery.

2. 2.

   Heat olive oil in a Dutch oven. Brown the poultry pieces all around. Remove, add vegetables and potatoes to the fat and sear briefly. Peel garlic and press into the pot. Return poultry, stir. Deglaze with white wine and pour in broth. Cover and simmer for 40 minutes.

3. 3.

   Rinse parsley, shake dry and pluck leaves from stems. Add to stew five minutes before finishing. Season with salt and pepper.