John Myers
Contents
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Ingredients
- 300 g Waxy potatoes
- 300 g Carrots
- 2 tbsp Butter
- 3 Branches Fresh thyme
- 150 g Leek
- 4 Spring onions fresh
- Salt and pepper
- 500 ml Vegetable broth
- 0,25 bunch Basil
- 300 g Chicken breasts
- 2 tbsp Oil
- Salt and pepper
Instructions
- Peel the potatoes and carrots and cut into thin slices. Cut the leek and spring onions into thin rings.
- Heat the butter in a saucepan. Add the potatoes and carrots and let simmer. Top up with the vegetable stock and cook over medium heat for about 15 minutes. After 10 minutes, add the leeks, spring onions and sprigs of thyme.
- Cut the chicken breasts into slices, season with salt, pepper and fry in a pan with oil.
- Remove the thyme sprigs from the potato and carrot stew and season the stew with salt and pepper.
- Divide the potato and carrot stew on plates, place the chicken breast slices on top. Pluck the basil leaves from the stalks and roughly chop them. Sprinkle over the potato and carrot stew and serve.
Nutrition
Serving: 100gCalories: 103kcalCarbohydrates: 4gProtein: 5.1gFat: 7.4g
