2 hours marinating – 4 people
- 600 gr chicken breast cut into 2cm cubes
- 2 tbsp olive oil
- 3 large carrots, peeled and diced
- 125 gr mushrooms, sliced
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 600 gr new potatoes, peeled
- 1 liter chicken stock
- 1 tbsp Lacroix stock du chef poultry
- pepper and salt
- chicken spices
- 1 teaspoon freshly chopped parsley
- 2 coffee spoons of cream
- Cornflour express
- Baking butter
Place the chicken cubes in a bowl , season generously with the chicken spices and add 2 tbsp olive oil . Mix well by hand and place covered in the fridge for 2 hours to marinate.
Heat 1 tbsp of butter in a stew pot over high heat and fry the chicken cubes in it . They just have to be seared.
Add the onions , garlic , new potatoes and carrots . Let this cook for 2 minutes.
Deglaze with the stock until everything is just covered. Reduce the heat and let it simmer for half an hour to 45 minutes without a lid, the sauce should reduce a bit.
Add the mushrooms and cream during the last 10 minutes.
Let it simmer further. Season to taste with the lacroix bouillon du chef , pepper , salt and parsley .
Thicken the sauce with the cornflour .