Equipment
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1016 kcal
- Protein
- 112 g
- Carbohydrates
- 31 g
- Fat
- 45 g
- Fiber
- 7 g
- Sugar
- 11 g
- Sodium
- 1002 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 299 mg
- Potassium
- 1797 mg
- Calcium
- 169 mg
- Iron
- 7.1 mg
- Magnesium
- 170 mg
- Phosphorus
- 954 mg
- Zinc
- 6.8 mg
- Vitamin A
- 757 mcg
- Vitamin C
- 59 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 97 mcg
- Vitamin B6
- 2.6 mg
- Vitamin B12
- 2.5 mcg
- Thiamin
- 0.42 mg
- Riboflavin
- 0.60 mg
- Niacin
- 41.6 mg
- Folate
- 111 mcg
- Water
- 704 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
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.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Freeze in portions; vegetables may soften upon thawing.
Reheating: Reheat on the stovetop over medium heat until the internal temperature reaches 74°C (165°F).
Troubleshooting
Chicken is dry or tough
Cause: The liquid reached a rolling boil rather than a gentle simmer.
Fix: Shred the chicken into the broth to help it absorb more moisture.
Prevention: Monitor the heat and maintain a low simmer (approx 95°C/203°F).
Cultural Context
This stew draws inspiration from traditional European peasant dishes, where hearty root vegetables and readily available proteins were simmered together to create a nourishing meal. The addition of ginger and whole spices introduces an 'fusion' element, hinting at global influences that have become increasingly common in modern home cooking.
