Chicken and savoy cabbage stew

Name: Chicken and savoy cabbage stew
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 collar (600 g) Soup greens; 2 Chicken breasts with skin and bone; 2 TABLESPOONS Oil; 2 Bay leaves; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 350 g waxy potatoes; 500 g Savoy cabbage; 1/2 bunch Parsley; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 collar (600 g) Soup greens
2 Chicken breasts with skin and bone
2 TABLESPOONS Oil
2 Bay leaves
7-10 Tbsp Salt
1 TEASPOON Peppercorns
350 g waxy potatoes
500 g Savoy cabbage
1/2 bunch Parsley
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg

Directions

1
Clean or peel, wash and chop the soup greens. Wash the chicken breasts. Heat oil in a pot. Stir-fry half of the soup-green cubes for about 3 minutes. Add chicken breasts, approx. 3 litres of cold water, bay leaf, 2-3 teaspoons salt and peppercorns. Bring to the boil and simmer at low heat for about 45 minutes
2
Peel, wash and chop the potatoes. Clean the savoy cabbage, cut from the stalk, wash and chop
3
Take the chicken breasts out of the broth and let them cool down a little. Remove flesh from skin and bone and dice finely. Pour broth through a fine sieve. Measure out approx. 2 litres of broth and heat it up. Add the remaining soup vegetables, savoy cabbage and potatoes to the soup and simmer for 10-15 minutes. Add meat after about 8 minutes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Stir parsley into the soup. Season to taste with salt, pepper and nutmeg