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Autumn Chicken and Chestnut Stew with Root Vegetables
Autumn Chicken and Chestnut Stew with Root Vegetables

Autumn Chicken and Chestnut Stew with Root Vegetables
A hearty stew featuring seasonal root vegetables and chestnuts, perfect for a cozy autumn dinner.
Autumn Chicken and Chestnut Stew with Root Vegetables

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     chicken thigh
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 150
    g
     chestnut
  • 500
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Chicken and Chestnut Stew with Root Vegetables
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add chicken thighs and brown on all sides.
  4. Stir in chopped carrots, parsnips, and celery.
  5. Add chestnuts, thyme, bay leaf, salt, and pepper.
  6. Pour in chicken stock and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 30 minutes.
  8. Remove bay leaf before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 804 kcal 67 kcal
Protein 65 g 5.4 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 12 g 1.0 g
Carbohydrates 80 g 6.7 g
Fat 40 g 3.3 g
  • 500
    g
     chicken thigh
  • 200
    g
     carrot
  • 200
    g
     parsnip
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 150
    g
     chestnut
  • 500
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add chicken thighs and brown on all sides.

Stir in chopped carrots, parsnips, and celery.

Add chestnuts, thyme, bay leaf, salt, and pepper.

Pour in chicken stock and bring to a boil.

Reduce heat to low, cover, and simmer for 30 minutes.

Remove bay leaf before serving.

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