Chicken stew with white wine and vegetables

After doing my usual gorcery shopping round, I  occupied the kitchen and cooked for at least two and a half hours. This is the result of not having anything in the fridge to cook of, for a week. After making the creamy asparagus soup, I moved on to this chicken stew, which is very easy and quick to make.

Ingredients

• 1 packet of chicken legs (upper or lower parts)
• 3 spring onions
• 2 cloves of garlic
• 2 carrots
• quarter of a turnip root
• quarter of a celery
• 25 dkg of brussels sprouts  
• 2 tbl spoons of sour cream
• 1 tbl spoon of mustard
• 1,5 dl of dry white wine
• 2 dl of water
• salt, freshly ground pepper

Chop the spring onions fine and start cooking them in a bit of oil. Skin the chickens, remove the bones and cut them in equal parts. When the spring onion is half cooked, add the chicken and cook them for a while together. Smash the garlic with the flat of the knife, chop it and add it to  the chicken. Peel the vegetables, and cut them in equally sized pieces. When the chicken has the usual white colour, add the vegetables, add some salt and pepper, and pour the white wine and the water in. You cook it with the cover on until the vegetables become soft. You might need to add some more water during the process. When the vegetables are ready, add the sour cream and mustard, mix the whole dish carefully and wait until it boils again, in that exat minute the meal is ready! :)