Summary

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

1. Cut the unpeeled potatoes into slices approx. 1/2 cm wide. Prepare hot chicken broth.
2. 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.
3. 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.
4. 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.
5. Stir crème fraîche and mustard into the sauce, season with nutmeg, salt and pepper. Finally fold in the dill tips.
6. Spread the chicken and potato stew on deep plates and enjoy.