Chicken in lemon stock with vegetables
easy
30 mins
30 mins
Ingredients
- 1/2 untreated lemon
- 7-10 Tbsp Salt
- 1 (approx. 125 g) Chicken filet
- 3 Peppercorns
- 200 g Carrots
- 100 g Spring onions
- 1/2 (75 g) Cup of skimmed milk yoghurt
- 1/2 TEASPOON Cornstarch
- 1 potty Chervil
- 7-10 Tbsp Pepper
- 1 washer Toast
Directions
- 1
Wash lemon hot and cut into slices. Put 1 lemon slice aside for garnishing. Bring 3/8 litres of slightly salted water to the boil. Wash the meat. Add lemon slices, meat and peppercorns to the salted water and cook covered over a low heat for about 15 minutes.
- 2
In the meantime, peel the carrots, wash them and cut them lengthwise into thin slices with a peeler. Clean and wash spring onions and cut them into pieces about 4-5 cm long. Steam vegetables in a little salted water for 5 minutes.
- 3
Remove the chicken filet from the stock and keep warm. Pour the stock through a sieve. Measure 1/8 liter and boil up again. Mix yoghurt and starch and thicken the stock. Wash the chervil, dab dry and put aside a little to garnish.
- 4
Chop the rest coarsely and stir into the lemon-yoghurt sauce. Season to taste with salt and pepper. Cut the chicken filet into thin slices. Arrange vegetables, meat and sauce on a plate. Garnish with lemon and chervil.
- 5
Add a slice of toast.
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