Tender chicken "poule au pot" casserole

By CoccinS , blog Coccinet

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Coq au vin with a sweet nectarine...

Coq au vin

Ingredients

2 chicken cutlets
2 swedes
3 carrots
1 leek
1 yellow onion
1 tsp Espelette pepper
salt & pepper
thyme
bay leaf

Details

servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 1mins
Cost Budget Friendly

Preparation

Step 1

Chop the onion. Clean and scrape the carrots and swedes. Slice the leek finely.

Step 2

Start cooking the veg in 1.5 litres of water and add the thyme and bay leaf.
Bring to a simmer, then reduce the heat and cook for 30 minutes. Salt and pepper.

Step 3

Remove any pieces of fat from the chicken breasts then slice into strips.

Step 4

Remove the vegetables from the pan with a slotted spoon and place in a Pyrex dish. Add a ladleful of the stock juice, the rest can be used for another dish or to cook pasta for example.