Sugar-pepper chicken pot

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 Chicken breasts with skin and bone (approx. 750 g)
  • 1 Onion
  • 7-10 Tbsp Salt
  • 1 Bay leaf
  • 1 TEASPOON Peppercorns
  • 2 Leek sticks or 1 bunch of spring onions
  • 1 can(s) (425 ml) broad white beans
  • 200 g Sweet peas
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 100 g Whipped cream

Directions

  1. 1

    Wash the meat. Peel and quarter the onion. Put both with 1⁄2 TL salt, laurel, peppercorns and 1 l water in a big pot and bring to boil. Skim off any foam that develops. Cover and simmer for about 40 minutes.

  2. 2

    Meanwhile clean the leek, wash it thoroughly and cut it into rings. Rinse beans and drain well. Wash and clean the mangetouts.

  3. 3

    Lift the meat out of the stock and let it cool down a little. Sieve the stock. Remove meat from skin and bone and cut into bite-sized pieces.

  4. 4

    Heat the oil in the pot. Fry the meat for about 5 minutes until golden brown all around, season with salt and pepper. Fry the leek for about 2 minutes. Add stock and bring to the boil. Cover and simmer for about 10 minutes.

  5. 5

    Add beans and sugar snap peas and simmer for about 5 minutes. Stir in cream and season the chicken pot with salt and pepper. Bread goes well with it.

Nutrition Facts

KCAL
390 kcal
CARBS
11 g
FATS
22 g
PROTEINS
34 g