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Chicken Stew

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 4 chicken legs (or a combination of skinned, bone-in thigs and drumsticks)
  • 4 carrots roughly sliced
  • 2 medium onions sliced
  • 2 cloves garlic crushed
  • 1 celery stick chopped
  • 10 grams Knorr Chicken Stock Cube dissolved in
  • 1 litre boiling water
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 tbsp thyme chopped
  • black pepper to taste

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

513kcal

Energy (kJ)

2150kJ

Protein (g)

31.6g

Carbohydrate incl. fibre (g)

13.7g

Carbohydrate excl. fibre (g)

10.1g

Sugar (g)

5.3g

Fibre (g)

3.6g

Fat (g)

36.8g

Saturated fat (g)

9.3g

Unsaturated fat (g)

24.2g

Monounsaturated fat (g)

17.0g

Polyunsaturated fat (g)

6.9g

Trans fat (g)

0.1g

Cholesterol (mg)

170mg

Sodium (mg)

623mg

Salt (g)

1.55g

Vitamin A (IU)

10663IU

Vitamin C (mg)

16.6mg

Calcium (mg)

85mg

Iron (mg)

2.59mg

Potassium (mg)

704mg

Total

2053kcal

8600kJ

126.3g

54.7g

40.5g

21.2g

14.2g

147.0g

37.2g

96.7g

68.2g

27.8g

0.4g

679mg

2493mg

6.22g

42652IU

66.5mg

339mg

10.36mg

2817mg


  • 1 Heat the oil in a large frying pan. Add the chicken and cook on high heat for 3-4 minutes each side, until the chicken browns.
  • 2 Place the chicken legs, carrots, onions, garlic and celery into a large saucepan, add the Knorr Chicken Stock, making sure to completely cover all of the ingredients.
  • 3 Add the bay leaves, rosemary and bring to the boil. Reduce the heat, cover and simmer for 50-60 minutes.
  • 4 Sprinkle generously with thyme and season to taste with black pepper.