Councilman's pot

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Peel and finely dice the onion. Cut the bacon into cubes as well. Wash the chanterelles and drain well. Clean the broccoli and divide into small florets. Rinse potatoes under cold water and drain.

2. 2

   Peel the skin. Wash the chicken and pork fillets and dab dry. Cut pork fillet into medallions. Cut chicken fillets in half. Season meat with salt and pepper. Heat oil in a pan, fry the meat well in it and take it out. Skip the bacon in the hot pan, fry the onion and chanterelles in it. Deglaze with stock and cream, add meat and simmer covered for 6-8 minutes. Meanwhile cook broccoli in little boiling salted water for about 6 minutes. Heat the fat in another pan and fry the potatoes lightly in it. Season with salt and pepper.

3. 3

   Skip the bacon in the hot pan, fry the onion and chanterelles in it. Deglaze with stock and cream, add meat and simmer covered for 6-8 minutes. Meanwhile cook broccoli in little boiling salted water for about 6 minutes. Heat the fat in another pan and fry the potatoes lightly in it. Season with salt and pepper. Lift the meat out of the sauce and possibly slice the chicken filet. Heat the sauce again, add the sauce thickener and bring to the boil briefly. Season to taste with salt and pepper. Drain broccoli. Place the roasted potatoes and broccoli in a copper pan and arrange the meat with the sauce on top. Serve garnished with parsley

4. 4

   Lift the meat out of the sauce and possibly slice the chicken filet. Heat the sauce again, add the sauce thickener and bring to the boil briefly. Season to taste with salt and pepper. Drain broccoli. Place the roasted potatoes and broccoli in a copper pan and arrange the meat with the sauce on top. Serve garnished with parsley

Nutrition Facts

KCAL
760 kcal

CARBS
30 g

FATS
46 g

PROTEINS
57 g