Summary

Ingredients

• 600 g chicken breast
• 1 onion (s)
• 2 cloves garlic)
• 350 g carrot (s)
• 500 g May turnips
• 1 leek stick (s)
• 2 tablespoon olive oil
• 1 liter vegetable stock
• 150 g peas, frozen
• 1 box chervil
• 1 pinch (s) sugar

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Instructions

1. Dice the onion and garlic. Cut the carrots and leek into slices. Cut the turnips into small pieces.
2. Wash the chicken breast, pat dry and dice. Fry the cubes in oil, then remove from the pan.
3. Sauté the onion, garlic, carrots and leek in the frying fat. Deglaze everything with the vegetable stock, bring to the boil and cook over medium heat for about 15 minutes. After about 8 minutes add the peas, turnips and chicken cubes. Finely chop the chervil, add to the stew and season everything with salt, pepper and sugar.
4. Serve the stew garnished with a little chervil and enjoy.