Creamy Chicken and Potato Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g triplets (very small potatoes)
- 250 g chicken breast fillet (s)
- 2 g cornstarch
- 5 g dill
- 1 zucchini
- 1 leek
- 75 g crème fraîche
- 0.5 tablespoon ½ mustard
- 1 g nutme
- 500 ml chicken broth
- 1 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the unpeeled potatoes into slices approx. 1/2 cm wide. Prepare hot chicken broth.
- Pat the chicken breast dry with kitchen paper. Heat olive oil in a large pan and fry the chicken breast for 4 - 5 minutes on each side. Add the potato slices and fry for about 1 minute. Deglaze with the prepared chicken stock and let cook, covered, for 10-15 minutes, until the potato slices are soft.
- Meanwhile, stir in the cornstarch with a little cold water in a small bowl. Pluck the tips from the dill and roughly chop. Cut the zucchini into slices about 1/2 cm wide. Cut the leek into approx. 1 cm thick slices.
- Remove the lid from the pan, turn up the heat, stir in the dissolved cornstarch, bring to the boil and simmer for 3 - 4 minutes until the sauce has thickened a little. Add the zucchini and leek slices and stir in. Put the lid back on and let simmer for another 3 - 5 minutes, until the vegetables are cooked but still firm to the bite.
- Stir crème fraîche and mustard into the sauce, season with nutmeg, salt and pepper. Finally fold in the dill tips.
- Spread the chicken and potato stew on deep plates and enjoy.
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