Sugar-pepper chicken pot

Name: Sugar-pepper chicken pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken breasts with skin and bone (approx. 750 g); 1 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TEASPOON Peppercorns; 2 Leek sticks or 1 bunch of spring onions; 1 can(s) (425 ml) broad white beans; 200 g Sweet peas; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 100 g Whipped cream

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken breasts with skin and bone (approx. 750 g)
1 Onion
7-10 Tbsp Salt
1 Bay leaf
1 TEASPOON Peppercorns
2 Leek sticks or 1 bunch of spring onions
1 can(s) (425 ml) broad white beans
200 g Sweet peas
2 TABLESPOONS Oil
7-10 Tbsp Pepper
100 g Whipped cream

Directions

1
Wash the meat. Peel and quarter the onion. Put both with 1⁄2 TL salt, laurel, peppercorns and 1 l water in a big pot and bring to boil. Skim off any foam that develops. Cover and simmer for about 40 minutes.
2
Meanwhile clean the leek, wash it thoroughly and cut it into rings. Rinse beans and drain well. Wash and clean the mangetouts.
3
Lift the meat out of the stock and let it cool down a little. Sieve the stock. Remove meat from skin and bone and cut into bite-sized pieces.
4
Heat the oil in the pot. Fry the meat for about 5 minutes until golden brown all around, season with salt and pepper. Fry the leek for about 2 minutes. Add stock and bring to the boil. Cover and simmer for about 10 minutes.
5
Add beans and sugar snap peas and simmer for about 5 minutes. Stir in cream and season the chicken pot with salt and pepper. Bread goes well with it.