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Braised chicken with winter vegies


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, onion and bacon until softish.
  • Add 1 litre stock with the thyme and a decent amount of seasonings. Stir and bring to the boil.
  • Then turn the heat down and add the carrots, parsnip, swedes and turnips, together with the chicken. Cover and simmer very gently for about 40 mins until the chicken is tender, adding more stock if needed.
  • When ready, remove the chicken and add the peas, cabbage and parsley to the pot. Stir well, briefly cook to wilt the cabbage and then taste for seasoning.
  • nb. The chicken can be left as is or shredded, if you prefer.


  • olive oil
  • 3 large garlic cloves, crushed
  • 2 medium-large onions, chopped
  • 6 rindless bacon rashers, diced (optional)
  • 1+ litre chicken stock
  • a few fresh thyme sprigs
  • sea salt & freshly ground pepper
  • 2 medium carrots, cut into chunks
  • 1 parsnip, cut into chunks
  • 2 swedes, cut into chunks
  • 2 turnips, cut into chunks
  • 2 whole chickens, skin removed & portioned into 8
  • 1 cup frozen peas, thawed
  • ¼ savoy cabbage, shredded
  • 2 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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