Chicken pot with garden vegetables

Name: Chicken pot with garden vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g young spinach; 1 kg Hokkaido Pumpkin; 200 g Jerusalem artichoke; 7-10 Tbsp juice of 1/2 lemon; 2 Chicken filets (approx. 200 g each); 2 TABLESPOONS Oil; 1,5 l Vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 6 TABLESPOONS milk (1,5 % fat)

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g young spinach
1 kg Hokkaido Pumpkin
200 g Jerusalem artichoke
7-10 Tbsp juice of 1/2 lemon
2 Chicken filets (approx. 200 g each)
2 TABLESPOONS Oil
1,5 l Vegetable stock
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
6 TABLESPOONS milk (1,5 % fat)

Directions

1
Wash the spinach and drain well. Clean and wash the pumpkin, remove seeds and cut the pumpkin into cubes. Mix about 200 ml cold water with lemon juice. Peel, wash and slice the Jerusalem artichoke and put it into the lemon water. Wash the meat, dab dry and cut into small pieces
2
Heat 1 tablespoon of oil in a saucepan, fry the meat for about 3 minutes while turning it, add pumpkin and Jerusalem artichoke. Deglaze with vegetable stock, simmer for about 15 minutes. Season to taste with salt and pepper. Mix eggs with milk, season with salt and pepper
3
Heat 1 tablespoon of oil in a large frying pan, sauté the spinach in it (until the spinach has shrunk), pour the egg and milk over it and fry for approx. 4 minutes, turning gently once. Remove from the pan, cut into strips, add to the stew and serve