Chicken and Vegetable Pot

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak lentils in plenty of cold water for 1-2 hours. In the meantime peel and halve the onions. Boil 1 1/2 litre of water in a pot with onion halves, bay leaf and peppercorns.

2. 2

   Wash and add the chicken breast and simmer at low heat for about 45 minutes. In the meantime, peel celery and cut into cubes. Peel and slice carrots. Halve the peppers, clean, wash, dab dry and cut into strips.

3. 3

   Clean the leek, cut into rings, wash and drain. Drain the lentils, rinse thoroughly under running water. Remove the chicken breast from the broth. Pour broth through a sieve. Measure out 1250 ml.

4. 4

   Cook the lentils for 30 minutes. Add carrots and celery 15 minutes before the end of cooking time. Remove meat from bones and skin and cut diagonally into slices. 5 minutes before the end of the cooking time add meat, paprika and leek.

5. 5

   Season everything again with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop coarsely. Arrange chicken pot in a terrine and sprinkle with parsley.

Nutrition Facts

KCAL
310 kcal

CARBS
33 g

FATS
6 g

PROTEINS
30 g