Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- Olive oil for frying
- 1 onion (s), diced
- 3 clove (s) garlic, chopped
- 600 g chicken, fresh, diced approx. 4 cm in size
- 500 ml vegetable stock
- 200 ml red wine
- 1 can tomato (400 g), diced
- 6 medium potato (s), cut into pieces
- 4 medium carrot (s), sliced
- 3 stalks celery, sliced
- 200 g peas
- some rosemary
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan. Sauté the onion and garlic in it. Add the chicken and fry briefly for about 2 minutes. Add the vegetable stock, red wine and canned tomatoes all at once and bring to the boil. Then add the potatoes, carrots and celery (make sure that everything is largely covered with liquid - otherwise add some broth, water or wine). Wait until everything boils again and then simmer on a low level for approx. 50 minutes. Add the peas 5 minutes before the end of the cooking time. Season the stew with rosemary, salt and pepper and serve hot.
- Serve with fresh baguette.
About Editorial Staff
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below