Potato and Swede Stew with Chicken

Ingredients

• 400 g chicken breast
• 1 bay leaf
• 3 allspice berries
• Salt
• 400 g waxy potatoes
• 300 g carrots
• 400 g swede
• 1 leek stalk
• 3 tbsp vegetable oil
• 2 tbsp flour
• 0.5 bunch Parsley
• pepper (ground)
• nutmeg
• 3 tbsp crème fraîche

Instructions

1. 1.

   Wash and pat dry the chicken, then place it in a pot with the bay leaf and allspice berries. Add enough water to cover everything, season with a pinch of salt, and bring to a boil. Simmer over medium heat for 20-25 minutes. Remove the chicken using a slotted spoon, let drain well, peel off the skin, and set aside.

2. 2.

   Meanwhile, peel and wash the potatoes, carrots, and swede. Dice the potatoes and swede into small cubes; slice the carrots thinly. Clean the leek, halve it, rinse under running water, shake dry, and cut into rings. Heat oil in a pot and sauté the vegetables for 1-2 minutes. Dust with flour, deglaze with 850 ml chicken broth, and stir constantly while simmering over medium heat for 20-25 minutes.

3. 3.

   Wash and dry parsley, strip leaves from stems, finely chop. Slice the cooked chicken into thin strips. Season the stew with salt, pepper, and nutmeg; taste and adjust. Fold in the chopped parsley, sliced chicken, and crème fraîche. Bring to a boil again, then ladle the stew into preheated soup bowls and serve.