Kohlrabi stew with chicken
Time
Preparation time: 15 min.
Cooking or baking time: 35 min.
Total preparation time: 50 min.
Ingredients for 4 persons:
- 1 bunch of greens (had no fresh, but finished geschnibbeltes, frozen)
- 1 kg kohlrabi
- 400 g of potatoes
- 1 tbsp thistle oil (or rapeseed oil)
- 4 chicken legs (only took 2 because we are only 2 people)
- 1 L vegetable stock
- 1 bay leaf
- 1/2 bunch of plain parsley and chives
- 1 tbsp light sauce binder
- 1 tbsp sweet mustard (or medium hot)
- Pepper, nutmeg
preparation
- Clean and wash the greens.
- Peel kohrabi and potatoes.
- Cut greens and potatoes into pieces, turn kohlrabi into slices or pegs.
- Heat oil in a pot.
- Fry the chicken legs in each side for 5 minutes.
- Add greens, kohlrabi and potatoes.
- Cover with mild heat for about 10 minutes. Fry.
- Add the stock and bay leaf, cover and cook for 20 minutes.
- Rinse off the herbs, pat dry and chop.
- Remove the casseroles from the saucepan, keep warm.
- Add the sauce binder to the stew and bring to a boil.
- Then add mustard, season with pepper and nutmeg.
- Put the meatballs back in the pot and serve with the herbs sprinkled on top.
Good Appetite!
