Chicken stew

Usually, we eat our kohlrabi raw, as a remoulade-style salad. But we had 4 kohlrabi plants in our garden, planted at the same time, so also full grown at the same time. Luckily, you can harverst kohlrabi over quite a broad period of time, so we could eat one a week, but still, we wanted to do something else than the usual. So I invented a stew-like thing with chicken, leeks, mushrooms, kohlrabi and a cream sauce. It turned out very tasty. Serve with rice.


Chicken stew (serves 2-3)

1 tbsp butter
300 g chicken breast or thigh, skinless and boneless, cubed
1 leek, washed and in rings
250 g musrooms, quartered
1 kohlrabi, peeled and cubed
few sprigs of thyme
1 bay leaf
200 ml bouillon
100 ml cream
1 tbsp parsley, chopped

Melt the butter in a pan on medium heat. Add the chicken, fry until lightly coloured. Add the leeks and mushrooms, fry for a few minutes. Add kohlrabi, thyme, bay and bouillon. Cover the pan, bring to the boil and cook until the kohlrabi is tender, about 10-15 minutes. Take lid from the pan, add cream and season to taste with pepper. Mix in the parsley, then serve.

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