Chicken salad
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 750 g baby potatoes
- 7-10 Tbsp Salt
- 500 g Chicken filet
- 500 g Leeks (leek)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 package (500 g) chunky tomatoes
- 1/8 l Vegetable broth (instant)
- 2 TEASPOONS dried thyme
- 7-10 Tbsp Sweet peppers
Directions
- 1
Peel the potatoes, cover and cook in boiling salted water at low heat for about 20 minutes. Wash the chicken, dab dry and cut into wider strips. Clean, wash and cut the leek into narrow rings.
- 2
Heat the oil in a large frying pan. Fry the chicken meat for about 5 minutes until golden brown, season with salt and pepper, remove from the pan and put aside. Fry the leek in the frying fat, deglaze with the chunky tomatoes and stock, bring to the boil and let it thicken slightly for about 5 minutes.
- 3
Add the chicken and 1 teaspoon of thyme to the sauce, bring to the boil and season to taste. Drain the potatoes and serve with the chicken ragout. Serve sprinkled with remaining thyme.
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