Summary

Ingredients

• 500 g chicken breast
• 1 tablespoon rapeseed oil
• 1 kg potato (s)
• 4 carrot (s)
• 400 g leeks
• 3 tablespoon butter
• 2 liters vegetable stock
• 200 ml cream
• 1 bunch parsley
• salt and pepper
• nutmeg

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Instructions

1. Wash the chicken breast, pat dry and cut into cubes, season with salt and pepper and fry in 1 tablespoon rapeseed oil, then set aside.
2. Peel the potatoes and carrots. Dice the potatoes. Cut the carrots into slices. Cut the leek into rings.
3. Sauté the potatoes and carrots in butter. Add the leek and broth and cook for 20 minutes. Add the chicken cubes and cook for another 10 minutes. Stir in the cream and season the dish with salt, pepper and nutmeg.
4. Sprinkle the chicken stew with parsley and enjoy.