19Ingredients
650Calories
90Minutes

Ingredients

  • 1 bay leaf
  • 3 cloves
  • 1/2 teaspoon salt
  • 1 tablespoon peppercorns
  • 1 onion (peeled)
  • 1 chicken breast (skin-on, on the bone)
  • 200 grams leeks (roughly chopped)
  • 200 grams celeriac (peeled and roughly chopped)
  • 450 grams carrots (peeled, 200g roughly chopped, 250g sliced)
  • 4 tablespoons vinegar
  • 4 tablespoons plain flour
  • 500 grams salsify
  • 200 grams long grain rice
  • 2 tablespoons sunflower oil
  • 150 grams button mushrooms (halved)
  • 2 tablespoons butter
  • 100 grams frozen peas
  • 100 milliliters whipping cream
  • 30 grams fresh flat leaf parsley (little reserve for garnish, remainder finely chopped)

Directions

  1. In a saucepan bring 6 cups of water to a boil. Add the bay leaf, cloves, pinch of salt, peppercorns, onion and chicken. Cook over a medium heat for 15 mins. Add the leek, celeriac and roughly chopped carrots and simmer for 30 mins, skimming off the foam occasionally. Remove the chicken and allow to cool. Pour the stock through a sieve into a clean saucepan.
  2. Meanwhile, place the vinegar, 2 tbsp flour and 2 cups of water in a bowl. Wash the salsify under running water, then peel, quarter and plunge in the vinegar water. Bring a saucepan of salted water to a boil, add the salsify, cover and cook for 15 mins, until al dente.
  3. Cook the rice in boiling salted water according to package instructions. Drain and keep warm. Heat the oil in a frying pan and sauté the mushrooms for 4 mins, turning. Measure 1/2 cup of stock and pour into a saucepan and bring to a boil. Add the sliced carrots and cook for 8 mins.
  4. Melt the butter in a separate saucepan. Add the flour and cook, stirring, for 2 mins. Add 2 cups of the stock and bring to a boil, stirring constantly. Simmer for 5 mins.
  5. Remove the skin and bones from the chicken and cut into bite-sized pieces. Add to the sauce along with the salsify, mushrooms, carrots and peas and heat through. Stir in the cream. Stir the parsley into the rice. Serve the stew and rice garnished with parsley.
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NutritionView more

650Calories
Sodium24%DV580mg
Fat29%DV19g
Protein41%DV21g
Carbs34%DV102g
Fiber52%DV13g

PER SERVING *

Calories650Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat8g40%
Trans Fat
Cholesterol50mg17%
Sodium580mg24%
Potassium1530mg44%
Protein21g41%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate102g34%
Dietary Fiber13g52%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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