French-Style Chicken Vegetable Stew

Ingredients

• 1.2 kg chicken (1 whole chicken)
• Salt
• Pepper (freshly ground)
• 2 tbsp plant oil
• 1 clove garlic
• 1 tbsp thyme
• 2 Bay leaves
• 150 ml dry white wine
• 300 ml poultry broth
• 200 g small carrots
• 400 g small potatoes
• 1 bunch spring onions
• 250 g green asparagus

Instructions

1. 1.

   Wash the chicken, pat dry, cut into 8 pieces, season well and brown in a roasting pan with a little oil on all sides.

2. 2.

   Peel and finely dice the garlic. Add thyme, bay leaves, and garlic; let it color briefly, deglaze with white wine, then add poultry broth to cover everything. Simmer gently for 30 minutes.

3. 3.

   Wash the vegetables. Peel carrots, halve potatoes if needed, cut spring onions lengthwise in half. Trim the lower third of asparagus and cut into 3 cm pieces.

4. 4.

   Add the vegetables to the chicken and cook for about 20 more minutes. Season with salt and pepper, arrange on a baking dish and serve.