Chicken and Vegetable Fall Stew
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Fall Chicken and Vegetable Stew is a great recipe for the season, it’s perfect for filling up on vitamins, protein and good nutrients, without too many calories or points.
We’ve incorporated seasonal Vegetable Recipes that can be put together in one dish, you can customize it well by adding your touch.
Ingredients: 5 servings – 6 SP – Green / 400 g skinless chicken thighs 150 g diced smoked bacon 150 g small potatoes 2 cloves of garlic 2 leeks 3 carrots sliced celery 50 cl fat-free stock cube Sprigs of thyme 100 g coarsely chopped spinach Salt and pepper Preparation:
Put the lardons in a large frying pan, and cook them over medium heat for 5 minutes.Then add the chicken to the lardons in the pan, and cook the whole thing for 10 minutes, then set the chicken aside.
Add the leek, carrot, and celery to the contents of the pan and let it cook for 5 minutes, then pour half of the broth over it.
To the contents of the pan add the leeks, the rest of the broth, and the thyme sprigs. Season with salt and pepper, then put everything in a pot or slow cooker.
Add the potatoes, then cover and cook on low heat for 1 1/2 hours. Add the spinach, then stir for 5 minutes and cook for 10 minutes.
Finally, serve the chicken and autumn vegetable stew hot, with a glass of wine, or cucumber juice.
