Chicken mushroom pot

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash chicken breasts. Cut 1 onion in half and fry with the cut side down in the hot pan for 2-3 minutes. Wash the herbs. Bring 3 litres of water, meat, onion halves, bay leaf, herbs, peppercorns and allspice seeds to the boil and simmer for about 1 hour at medium heat

2. 2

   In the meantime peel the carrots, cut them in half lengthwise and cut them into thick slices. Peel 1 onion and chop roughly. Clean and wash spring onions and cut them into rings. Clean, wash and halve the mushrooms

3. 3

   Remove the chicken breasts from the broth and let them cool down a little. Salt the broth and pass it through a sieve. Measure out 1 1/2 liters. Use the rest for other purposes. Melt the fat in a saucepan. Steam onion cubes and 3/4 of the mushrooms for about 2 minutes. Dust with flour and sauté briefly. Deglaze with stock and cream. Add carrots. Bring to the boil and simmer for about 5 minutes. Remove meat from skin and bones, pluck into pieces and add to the sauce with peas and spring onions. Simmer over low heat, stirring occasionally, for about 10 minutes.

4. 4

   In the meantime, fry the slices of bacon in a large coated pan without fat until crispy. Drain on kitchen paper. Fry the remaining mushrooms in the hot bacon fat for about 3 minutes. Season with salt and pepper. Season stew with salt, pepper and nutmeg and arrange in bowls. Break the bacon into coarse pieces and spread it with the fried mushrooms

Nutrition Facts

KCAL
580 kcal

CARBS
23 g

FATS
32 g

PROTEINS
50 g