Name: Chicken and Vegetable Stew with Ginger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 chicken; 143 g brussels sprouts; 16 carrot; 150 g turnips; 150 g parsnips; 120 g leeks; 12 onion; 6 g thyme; 1 bay leaf; 8 g ginger; 2 g turmeric; 2 cloves; 475 ml chicken broth; 475 ml water; 120 ml white wine; 30 ml worcestershire sauce; 12 g cilantro

Equipment

Dutch oven

or Heavy-bottomed stock pot with a tight-fitting lid

Ingredients

4 servings

Stew Base

1 chicken, cut into 10 serving pieces
143 g brussels sprouts, trimmed
16 carrot, trimmed and scraped
150 g turnips, cubed
150 g parsnips, cubed
120 g leeks, chopped, white part only
12 onion, peeled

Aromatics and Liquid

6 g thyme, fresh or dried
1 bay leaf
8 g ginger, freshly grated
2 g turmeric
2 cloves
475 ml chicken broth
475 ml water
120 ml white wine

Finishing

30 ml worcestershire sauce
12 g cilantro, coarsely chopped

Nutrition (per serving)

1016

Calories

112g

Protein

31g

Carbs

45g

Fat

Fiber

11g

Sugar

1002mg

Sodium

Method

Trim the ends of the Brussels sprouts and cut a small cross into the base of each sprout.

Place the chicken pieces, Brussels sprouts, carrots, turnips, parsnips, leeks, onions, thyme, bay leaf, ginger, turmeric, and cloves into a Dutch oven.

Pour the chicken broth, water, and white wine into the pot. Bring the liquid to a simmer at 95°C (203°F), cover with a lid, and cook for 30 minutes.

30mLook for: Chicken should be opaque and vegetables tender when pierced with a fork.

Remove and discard the whole cloves and the bay leaf from the pot.

Stir in the Worcestershire sauce and chopped cilantro. Simmer for 3 minutes to integrate the flavors.

Serve the stew hot.

Chef's Notes

For a richer flavor, consider searing the chicken pieces before adding them to the pot. This develops a deeper Maillard reaction and adds complexity to the stew.
Don't overcrowd the Dutch oven. If your pot is too full, the vegetables may steam rather than simmer, affecting their texture and the overall flavor development.
Taste and adjust seasoning before serving. The Worcestershire sauce adds saltiness and umami, but you might need additional salt or pepper depending on your broth and personal preference.
The cross cut on the Brussels sprouts helps them cook more evenly and absorb the broth's flavors. If you prefer smaller sprouts, you can halve or quarter them.
For a thicker stew, you can create a slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water and stir it into the simmering stew during the last few minutes of cooking.