Chicken stew with autumn vegetables

Ingredients

• 4 chicken legs
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 300 g pumpkin (e.g. butternut squash), cut into 2 cm cubes
• 2 parsnips, peeled and sliced
• 2 carrots, sliced
• 200 g chestnut mushrooms, halved
• 150 ml dry white wine
• 300 ml chicken stock
• 1 can peeled tomatoes (400 g)
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tsp smoked paprika
• Salt and pepper to taste
• Handful fresh parsley, roughly chopped

Instructions

1. 1

   Score the chicken legs and pat them dry with kitchen paper. Season them generously with salt, pepper and smoked paprika.Heat a glug of olive oil in the braising pan over medium-high heat. Brown the chicken legs all over, about 4 to 5 minutes per side. Remove them from the pan and set aside.In the same fat, sauté the chopped onion and garlic until translucent, about 3 minutes. Add the thyme and rosemary and stir briefly.Add the pumpkin, parsnip and carrot pieces to the pan. Cook everything for 3 to 4 minutes so the vegetables caramelize slightly.Add the sliced chestnut mushrooms and cook for another 2 minutes.Deglaze with the white wine and let it reduce for a minute. Then add the chicken stock and the peeled tomatoes. Stir everything well.Return the chicken legs to the pan. Make sure they are halfway submerged in the liquid. Put the lid on the pan.Let the stew simmer on low heat for 45 minutes. Check halfway through that there's enough liquid in the pan and add a splash of stock if needed.Taste and adjust with salt and pepper. Sprinkle with fresh parsley and serve immediately with crusty bread or mashed potatoes.