John Myers
Potato Pot with Chicken & Bacon
The perfect potato pot with chicken & bacon recipe with a picture and simple step-by-step instructions.
- 10 piece Potatoes, approx. 800 gr.
- 2 piece Celeriac
- 2 piece Onions
- 1 piece Garlic
- 2 piece Leek, about 300 gr.
- 3 Sting Butter
- 200 g Bacon
- 1500 ml Chicken broth
- 300 g Chicken breast fillets
- 4 piece Bay leaves
- Salt
- Black pepper from the mill
- Cream
- 8 Discs Bacon
- Parsely
- Peel the potatoes and cut into small pieces. Peel the onion and garlic and cut into small pieces. Clean the celery, peel off the coarse fibers and cut into small pieces. Clean the leek, halve and cut into fine rings. Rinse the chicken breast fillets with cold water, pat dry with crepe and remove the white skin and eventual. Free the tendons and cut into bite-sized pieces. Heat the chicken broth.
- Fry the bacon cut into strips in a saucepan, add the butter, celery, leek, onion and garlic and sweat everything well. Deglaze with hot chicken stock, add the potatoes and season with salt & pepper. Add the bay leaves and simmer on a low heat until the potatoes are soft.
- Now fish out the bay leaves and add the chicken breast fillets and cover and let stand for a good 5 minutes until the chicken pieces are cooked through. Season again with pepper. (do not use salt to taste, because the bacon also brings salt)
- While the chicken is pulling through, fry the bacon cross in a pan and degrease on crepe.
- Put the finished soup in a soup cup, add a few drops of cream and add the bacon and now ….. enjoy your meal …..
Facebook Comments