Easy

Chicken stew with pumpkin and sweetcorn

Name: Chicken stew with pumpkin and sweetcorn
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Home-style, International
Ingredients: 700 g Chicken thighs (estimated edible meat; buy 3 leg quarters of about 350 g); 350 g Chicken breast; 600 g Pumpkin (peeled and deseeded); 200 g Onion; 200 g Red pepper; 600 g Potato; 120 g Dried apricots; 300 g Sweetcorn (edible kernels; 3 cooked cobs); 1000 ml Chicken stock (low-salt); 100 ml White wine; 35 g Extra virgin olive oil; 5 g Sweet paprika; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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A chicken stew with potato, pumpkin, sweetcorn and the gentle sweetness of dried apricots.

25 minprep

60 mincooking

6servings

3.909 kcalwhole recipe

652 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 85 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 23 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Chicken thighs estimated edible meat; buy 3 leg quarters of about 350 g 700 g
Chicken breast 350 g
Pumpkin peeled and deseeded 600 g
Onion 200 g
Red pepper 200 g
Potato 600 g
Dried apricots 120 g
Sweetcorn edible kernels; 3 cooked cobs 300 g
Chicken stock low-salt 1000 ml
White wine 100 ml
Extra virgin olive oil 35 g
Sweet paprika 5 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Separate the chicken legs into drumsticks and thighs and cut the breast into large cubes. Season with salt and pepper. Brown the leg pieces in a large casserole with the oil for 8 minutes; remove. Soften the chopped onion and red pepper for 8 minutes.
Return the leg pieces, add the white wine and boil for 2 minutes. Add the paprika, dried apricots and stock. Cover and simmer for 15 minutes. Peel and cut the potatoes into 3 cm chunks; remove the sweetcorn kernels from one cob and cut the other two into rounds.
Add the potatoes, kernels and cob rounds; cook for 10 minutes. Add the breast and pumpkin in 3 cm cubes and simmer for another 15–20 minutes, until the vegetables are tender and all the chicken reaches 74°C at its centre, away from bone.
Check the salt and divide the stew between six deep plates. Finish with chopped parsley.