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Vegetable and poultry stew

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Ingredients for 4 servings:

  • 500 g chicken breast, shredded
  • 1 onion(s), diced
  • 2 stalk(s) leeks
  • 3 carrots
  • ¼ celery root
  • ½ head of savoy cabbage
  • 2 bell peppers, red and yellow
  • 2 zucchinis
  • 3 tsp olive oil
  • 3 liters of vegetable broth
  • Tabasco
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Brown the meat in olive oil. Add the diced onions. Clean and finely chop all the vegetables, and add them as well. Add the broth, bring to a boil, and simmer, covered, for about 15-20 minutes. Season with Tabasco, salt, and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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