Chicken potato stew

2 hours marinating – 4 people

Ingredients :

  • 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

Preparation :

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 .

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