Chicken Pot with Carrots
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g noodles (spiral noodles)
- salt
- 400 g chicken breast fillet (s)
- 2 tablespoon clarified butter
- 2 onions)
- 500 g carrot (s)
- 200 ml vegetable stock
- 1 leek
- pepper
- nutmeg
- 200 ml cream
- 4 egg (s), including the yolk
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Cook the pasta in plenty of boiling salted water until it is firm to the bite.
- In the meantime, rinse the chicken breast fillets with cold water, pat dry and dice bite-sized. Fry in hot lard in a baking dish on the stove.
- Peel and finely dice onions and carrots or cut into slices. Steam briefly with the meat. Pour in the broth, simmer for 6-8 minutes.
- Clean the leek, cut into slices and sweat with it. Season everything vigorously.
- Preheat the oven to 190 degrees. Drain the pasta. Whisk the cream and egg yolks together, fold into the vegetables with the noodles. Taste again. Finish cooking in the oven in 10-15 minutes.
- Sprinkle the chicken stew with finely chopped parsley and serve immediately.
- Extra tip:
- Beef goes well too. But the stew tastes good without any meat.
- Variations:
- 1. Use other vegetables, e.g., zucchini, peas, mushrooms
- 2. Not in the oven, but: put the pasta aside after draining. Whisk the cream and egg yolk and stir into the vegetable and chicken mixture. Simmer for a few minutes, then fold in the pasta and heat briefly. Season again to taste, sprinkle with parsley and serve.
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