Chicken and vegetable stew - Kyckling- och grönsaksgryta

CHICKEN AND VEGETABLE STEW
Kyckling- och grönsaksgryta

This will be a favourite with your whole family! The children, not least, will love this dish with finely cut vegetables and tender chicken. Myself I love stews … and they’re even better the day after cooking!

4 servings

4 chicken fillets, each approx 3½ oz

1 tablespoon butter or margarine
salt, pepper
2 to 3 carrots
1 leek
3½ oz mushrooms, preferably fresh
2 teaspoons curry
1 cup chicken bouillon
1/3 cup low-fat crème fraîche

Rinse the chicken fillets and wipe them off well. Shred the meat. Melt the fat in a pan and brown the shredded chicken. Flavour with salt and pepper. Take it up and keep warm.

Peel the carrots and thinly slice them in a food processor or with a cheese cutter. Trim the leek and cut in thin rings. Cleean the mushrooms with a brush and cut in halves or quarts. Sautée vegetables and mushrooms in remaining fat in the pan. Sprinkle with curry and dilute with bouillon.

Put the chicken back in the pan and simmer until the meat is tender and done and the juices are transparent (that’s important as you know with chicken). Stir in the crème fraîche and bring to a boil (you can boil crème fraîche nowadays, thank goodness).

Boiled rice sprinkled with flaked almonds is good with this, but anything goes!

Enjoy!

Bella