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Chicken Stew with Winter Vegetables

By Consuelo Martínez


11 in Saladmaster Titanium Sauce Pan


  • 1 chicken, cut into pieces to cook
  • 3 small potatoes
  • 1 small sweet potato
  • 3 carrots
  • 1 small onion
  • 1 small tree of broccoli
  • 1 turnip
  • 1 parsnip
  • 1/2 pieces of zucchini
  • Leek
  • 500 ml chicken broth / low sodium meat
  • 75 ml chamomile wine
  • Salt
  • Pepper
  • Extra virgin olive oil


  • Wash and peel vegetables carrots, potatoes, parsnip, turnip and sweet potato, cut into medium-sized pieces
  • Cut leek and onion into julienne (thin strips) (set aside)
  • Cut broccoli and zucchini into small pieces and set aside
  • Clean chicken, remove skin and season to taste
  • Add 4 tablespoons of extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan
  • Put at medium temperature, when the oil is hot, fry the chicken pieces slightly until golden and reserve
  • Add the onion and leek to the same oil, lower it to a minimum and poach 10 minutes
  • Add the remaining chopped vegetables, except broccoli and zucchini
  • Rise to medium temperature and saute 10 minutes stirring so it does not burn
  • Put the chicken back in the pan and add the wine
  • Rise to medium strong heat 2/3 minutes to evaporate alcohol
  • Add chicken broth, zucchini and broccoli
  • Cover the casserole and wait for the click
  • When clicking intensely, lower to minimum heat and cook 20 minutes
  • Taste and rectify the point of salt and pepper
  • Let it stand at least an hour before eating to integrate all the flavors well