Poultry carrot stew

Name: Poultry carrot stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 small chicken fillets (approx. 100 g each); 2 Onions; 600 g Potatoes; 1 Garlic clove; 1 kg large carrots; 2-3 TABLESPOONS Oil; 1 1/4 l Vegetable broth (instant); 1 collar Parsley; 10 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 pinch Sugar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 small chicken fillets (approx. 100 g each)
2 Onions
600 g Potatoes
1 Garlic clove
1 kg large carrots
2-3 TABLESPOONS Oil
1 1/4 l Vegetable broth (instant)
1 collar Parsley
10 g Butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 pinch Sugar

Directions

1
Wash the meat and dab dry. Peel and finely chop the onions. Peel, wash and chop the potatoes. Peel garlic and chop finely. Clean, wash and slice the carrots.
2
Heat the oil in a pot and fry the meat well all around. Add onions and garlic, fry briefly. Then add the potatoes and sauté briefly. Deglaze with stock, bring to the boil, cover and cook over medium heat for 18-20 minutes.
3
Add the carrots 8 minutes before the end of cooking time. In the meantime, wash and dry parsley and chop finely, except for a little bit for garnishing. Remove the meat and cut into slices. Put it back into the stew.
4
Add parsley and butter. Season to taste with salt, pepper and sugar. Serve garnished with parsley in deep plates.