Tender chicken "poule au pot" casserole
By CoccinS , blog Coccinet
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.
Step 5
Place chicken strips on the bed of vegetables making sure they don't overlap. Salt lightly and sprinkle with Espelette pepper.
Step 6
Cover with the lid of the dish or, failing that, a pieces of aluminium foil and bake for 30 minutes at 180 °. Uncover and cook another 10 minutes.
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