John Myers
Savoy and Vegetable Stew with Chicken Breast Fillet
The perfect savoy and vegetable stew with chicken breast fillet recipe with a picture and simple step-by-step instructions.
- 200 g Savoy
- 2 Large onions approx. 200 g
- 1 Large carrot approx. 150 g
- 1 Large, red chilli pepper
- 2 Garlic cloves
- 150 g Chicken breast fillet
- 2 tbsp Sunflower oil
- 600 ml Chicken broth (3 teaspoons instant)
- 1 tsp Whole caraway seeds
- 0,5 tsp Ground cumin
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 Bay leaf
- 2 tbsp Cream cheese
- 2 tsp Chive rolls freeze-dried
- Clean the savoy cabbage and cut into strips. Peel the onions, cut in half, into large wedges and assemble them apart. Peel the carrot with the garnish peeler, halve it lengthways and cut it diagonally into thin slices. Clean / core the chilli pepper, wash, halve lengthways and cut into thin strips. Peel and finely dice the garlic cloves. Wash the chicken breast fillet, pat dry with kitchen paper and cut into small strips. Heat sunflower oil (2 tbsp) in a saucepan, fry the chicken breast fillet strips vigorously, add the vegetables one after the other (chilli pod strips + garlic clove cubes + onion wedges, carrot slices and savoy cabbage strips) and fry briefly. Deglaze / pour in the chicken stock (600 ml) and add whole caraway seeds (1 teaspoon), ground cumin (½ teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and 1 bay leaf Spice up. Let everything simmer / boil for about 20 minutes with the lid closed. Finally fold in the cream cheese (2 tbsp). Spread savoy and vegetable stew with chicken breast fillet on 2 plates and serve sprinkled with chives.
Facebook Comments