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Autumn Comfort food Stew Chicken Seasonal Family One-pan

A good chicken stew needs just one thing: a pan that holds heat and gives the flavors time to find each other. For that, use a heavy induction braising pan that heats evenly, so the chicken stays tender and the pumpkin, parsnip and mushrooms become nicely soft. This dish smells wonderful as it simmers and tastes even better reheated the next day.

x_ckl_recipe_markerChicken stew with autumn vegetables This chicken stew with autumn vegetables is hearty, flavorful and perfect for a weeknight or a relaxed weekend. Everything goes into one pan and the result hits the mark every time. How to make chicken stew with autumn vegetables? Main course Dutch 4 servings 20 min 65 min

Score the chicken legs and pat them dry with kitchen paper. Season them generously with salt, pepper and smoked paprika.
Heat a glug of olive oil in the braising pan over medium-high heat. Brown the chicken legs all over, about 4 to 5 minutes per side. Remove them from the pan and set aside.
In the same fat, sauté the chopped onion and garlic until translucent, about 3 minutes. Add the thyme and rosemary and stir briefly.
Add the pumpkin, parsnip and carrot pieces to the pan. Cook everything for 3 to 4 minutes so the vegetables caramelize slightly.
Add the sliced chestnut mushrooms and cook for another 2 minutes.
Deglaze with the white wine and let it reduce for a minute. Then add the chicken stock and the peeled tomatoes. Stir everything well.
Return the chicken legs to the pan. Make sure they are halfway submerged in the liquid. Put the lid on the pan.
Let the stew simmer on low heat for 45 minutes. Check halfway through that there's enough liquid in the pan and add a splash of stock if needed.
Taste and adjust with salt and pepper. Sprinkle with fresh parsley and serve immediately with crusty bread or mashed potatoes.

Autumn Comfort food Stew Chicken Seasonal Family One-pan 4 chicken legs 2 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, minced 300 g pumpkin (e.g. butternut squash), cut into 2 cm cubes 2 parsnips, peeled and sliced 2 carrots, sliced 200 g chestnut mushrooms, halved 150 ml dry white wine 300 ml chicken stock 1 can peeled tomatoes (400 g) 3 sprigs fresh thyme 1 sprig fresh rosemary 1 tsp smoked paprika Salt and pepper to taste Handful fresh parsley, roughly chopped Braising pan with lid Cutting board Sharp knife Wooden spoon Kitchen paper Induction Dutch Oven induction-dutch-oven Chopping Board chopping-board Knives knives Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 24 cm / 4.6 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Hungarian Goulash foodies-hongaarse-gulasch Carrot stamppot foodies-wortelstamppot Stamppot Hutspot foodies-stamppot-hutspot Creamy potato gratin with cheese and thyme foodies-romige-aardappelgratin-met-kaas-en-tijm

Recipe

Chicken stew with autumn vegetables

This chicken stew with autumn vegetables is hearty, flavorful and perfect for a weeknight or a relaxed weekend. Everything goes into one pan and the result hits the mark every time.

Course	Main course
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	20 min
Total	65 min

Equipment

Braising pan with lid
Cutting board
Sharp knife
Wooden spoon
Kitchen paper

Ingredients

4 chicken legs
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
300 g pumpkin (e.g. butternut squash), cut into 2 cm cubes
2 parsnips, peeled and sliced
2 carrots, sliced
200 g chestnut mushrooms, halved
150 ml dry white wine
300 ml chicken stock
1 can peeled tomatoes (400 g)
3 sprigs fresh thyme
1 sprig fresh rosemary
1 tsp smoked paprika
Salt and pepper to taste
Handful fresh parsley, roughly chopped

How to make chicken stew with autumn vegetables?

Score the chicken legs and pat them dry with kitchen paper. Season them generously with salt, pepper and smoked paprika.
Heat a glug of olive oil in the braising pan over medium-high heat. Brown the chicken legs all over, about 4 to 5 minutes per side. Remove them from the pan and set aside.
In the same fat, sauté the chopped onion and garlic until translucent, about 3 minutes. Add the thyme and rosemary and stir briefly.
Add the pumpkin, parsnip and carrot pieces to the pan. Cook everything for 3 to 4 minutes so the vegetables caramelize slightly.
Add the sliced chestnut mushrooms and cook for another 2 minutes.
Deglaze with the white wine and let it reduce for a minute. Then add the chicken stock and the peeled tomatoes. Stir everything well.
Return the chicken legs to the pan. Make sure they are halfway submerged in the liquid. Put the lid on the pan.
Let the stew simmer on low heat for 45 minutes. Check halfway through that there's enough liquid in the pan and add a splash of stock if needed.
Taste and adjust with salt and pepper. Sprinkle with fresh parsley and serve immediately with crusty bread or mashed potatoes.

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A cast-iron braising pan is exactly the right pan for this kind of dish. The heat spreads evenly and remains stable, so the chicken becomes tender and the flavors meld. Such a pan will last for years and delivers the same result every time. That's what we mean by smart buying.

Have leftovers? Store the stew in the fridge and reheat it the next day in the same pan. The flavors will be even more developed. Serve with fresh bread to mop up the sauce, and you'll have another tasty moment at the table.