Flemish Chicken and Beer Stew with Root Vegetables

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 600 g chicken legs with salt, brown them all over in 1 tbsp rapeseed oil and remove from the pot.

2. 2

   Cook 1 diced onion in the same pot until translucent. Cut 3 carrots and 2 parsnips into chunks and fry them briefly with the onion.

3. 3

   Return the meat to the pot, deglaze with 330 ml blonde beer, add 1 tsp thyme, cover and braise for 40 minutes.

   40:00
4. 4

   Adjust the seasoning, leave to cool and store in individual containers in the fridge – it will keep for 3 days.