Chicken and Root Vegetable Stew

— by Ronit Treatman

Nothing feels more nurturing on a cold winter day than a pot of stew bubbling over the stove. Chicken and root vegetables are inexpensive ingredients that can be combined to make a satisfying meal for a large crowd.

Full recipe after the jump.
Chicken and Root Vegetable Stew

  • 4 lbs of chicken drumsticks
  • 1 onion, chopped
  • 2 leeks, chopped
  • 4 cups of any combination of potatoes, parsley root, carrots, beets, parsnip, rutabaga, turnips, or fennel, chopped
  • 4 cups chicken stock
  • 2 cups white wine
  • 2 tablespoons olive oil
  • salt
  • black pepper
  • 1 dry bay leaf
  1. Heat 1 tablespoon of olive oil in a non-stick pot.  
  2. Brown the chicken drumsticks, then set aside.
  3. Add the rest of the olive oil to the pot.
  4. Saute the onion and leeks over medium heat until the onion is translucent.
  5. Add the root vegetables.
  6. Saute them with the onion for a few minutes.
  7. Add the wine.
  8. Add the chicken stock and bring to a boil.
  9. Add the seared drumsticks.
  10. Season to taste with salt and black pepper.
  11. Add the dry bay leaf.
  12. Bring to a boil, then lower to simmer.
  13. Cook the stew for 60 minutes.

Serve with warm, crusty bread.