Chicken Stew Recipe with Spring Vegetables

This chicken stew recipe relies on fresh vegetables and fresh garden herbs for its delectable flavour and texture.

Preparation Time: 30 minutes
Cooking time: 1 - 1½ hours
No. of servings: 6


  • 1,5 - 2 kg (3 - 4 pounds) chicken portions
  • 4 rashers streaky bacon trimmed
  • 1 bunch spring onions cleaned and chopped in chunks
  • 5 medium sized carrots, peeled and quartered
  • 100g (3 ounces) cauliflower florets
  • 2 sticks celery cleaned and roughly chopped
  • 5 baby marrows cleaned and sliced
  • ½ cup fresh or frozen green peas
  • 200g (7 ounces) button mushrooms cleaned
  • 40g (1½ ounces) butter
  • 100ml (3½ fluid ounces) dry white wine
  • about 4 cups of water
  • 1 tablespoon fresh chopped origanum
  • 1 tablespoon fresh chopped parsley
  • 2 teaspoon fresh chopped marjoram
  • salt and freshly ground black pepper to taste


  1. Lightly brown the bacon in a large saucepan.
  2. Remove the bacon and reserve.
  3. Add the butter to the saucepan and brown the chicken pieces.
  4. Add the herbs and some seasoning.
  5. Pour over the wine and enough water to cover.
  6. Cover and cook the chicken over low heat for about 30 minutes.
  7. Add the carrots and celery and cook for 30 minutes.
  8. Add the rest of the vegetables and cook until the vegetables are done but still firm.
  9. Transfer the chicken to a heated serving platter and arrange the vegetables around it.
  10. Reduce the pan juices by half over high heat to create a well flavoured stock.
  11. Pour this over the chicken and vegetables, adjust the seasoning and serve.

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