Pan of leek with chicken

Name: Pan of leek with chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g waxy potatoes (e.g. Laura); 3 TABLESPOONS Oil; 2 medium-sized leeks (leek); 250 g Tomatoes; 1 collar Marjoram; 400 g Chicken filet; 1 TEASPOON Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g waxy potatoes (e.g. Laura)
3 TABLESPOONS Oil
2 medium-sized leeks (leek)
250 g Tomatoes
1 collar Marjoram
400 g Chicken filet
1 TEASPOON Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper

Directions

1
Peel, wash and slice the potatoes. Heat the oil in a large pan. Fry the potatoes over a mild heat while turning them for about 15 minutes until golden brown. Clean and wash the leeks, cut them in half lengthwise and cut them into pieces about 2 cm wide. Wash and clean the tomatoes and cut them into pieces.
2
Wash marjoram, dab dry, put something aside for garnishing. Finely chop the rest. Wash the meat, dab dry and cut into cubes. Remove potatoes from the pan. Fry the chicken meat in the frying fat all around. Add leek and fry for 2-3 minutes, turning. Add tomatoes and marjoram, fry briefly. Add 150 ml water, bring to the boil and stir in the stock. Simmer for 2-3 minutes.
3
Add leek and fry for 2-3 minutes, turning. Add tomatoes and marjoram, fry briefly. Add 150 ml water, bring to the boil and stir in the stock. Simmer for 2-3 minutes. Mix in potatoes, season with salt and pepper. Garnish with marjoram and serve immediately