Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 600 g chicken breast
- 1 onion (s)
- 2 cloves garlic)
- 350 g carrot (s)
- 500 g May turnips
- 1 leek stick (s)
- 2 tablespoon olive oil
- 1 liter vegetable stock
- 150 g peas, frozen
- 1 box chervil
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Dice the onion and garlic. Cut the carrots and leek into slices. Cut the turnips into small pieces.
- Wash the chicken breast, pat dry and dice. Fry the cubes in oil, then remove from the pan.
- Sauté the onion, garlic, carrots and leek in the frying fat. Deglaze everything with the vegetable stock, bring to the boil and cook over medium heat for about 15 minutes. After about 8 minutes add the peas, turnips and chicken cubes. Finely chop the chervil, add to the stew and season everything with salt, pepper and sugar.
- Serve the stew garnished with a little chervil and enjoy.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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