Chicken Leek Pot

Name: Chicken Leek Pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Leek sticks (leek); 1 can(s) (425 ml) broad white beans; 400 g Chicken filet; 125 g Sweet peas; 2 Garlic cloves; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 ml Vegetable broth; 2 stem(s) Tarragon; 150 g Whipped cream

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Leek sticks (leek)
1 can(s) (425 ml) broad white beans
400 g Chicken filet
125 g Sweet peas
2 Garlic cloves
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 ml Vegetable broth
2 stem(s) Tarragon
150 g Whipped cream

Directions

1
Clean the leek, cut the upper third and wash. Cut leek into 1-2 cm thick rings. Put the beans in a sieve, rinse briefly under cold water and drain well. Wash the chicken, dab dry and cut into pieces. Wash and clean mangetouts. Peel garlic, cut cloves in half if necessary
2
Heat the oil in a pot. Fry the chicken meat for 3-5 minutes until golden brown, season with salt and pepper. Add leek and garlic and fry for another 2-3 minutes. Deglaze with broth and bring to the boil. Add beans and sugar snap peas and simmer for another 3-5 minutes
3
Wash the tarragon, shake dry and chop the leaves into small pieces. Add tarragon and cream to the stew, bring to the boil again. Season to taste and serve. Served with baguette