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Braised chicken with 5 veg


  • Heat a little oil in a large gratin dish (casserole) and gently saute the bacon, onion and garlic until tender. Add the chicken pieces with 1 litre stock, the mushrooms, swede, parsnip, carrots and seasonings. Stir, cover and bring to the boil. Then turn the heat down and gently simmer for about 40 mins until the chicken is cooked.
  • When almost ready, taste the sauce for seasoning. Add the cabbage and parsley, and cook for another 5 mins.


  • olive oil
  • 1 x 2 cm piece of bacon, cut into lardons
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 1 chicken, cut into 8-10 pieces
  • 1-2 litres salt-reduced chicken stock
  • 6-8 button mushrooms, wiped & quartered or halved
  • 1 swede, cut into chunks
  • 1 parsnip, cut into chunks
  • 2 medium carrots, cut into chunks
  • sea salt & freshly ground pepper
  • ¼ Savoy cabbage, cut into pieces
  • 1 heaped tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
    4 cups1 litre
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