CHICKEN STEW WITH MUSTARD AND TARRAGON
Kycklinggryta med senap och dragon
½ small head savoy cabbage
2 tablespoons olive oil
¾ cup water
1 chicken bouillon cube
1 ¼ cups crème fraîche
½ to 1 tablespoon Dijon mustard
½ teaspoon tarragon
1 to 2 tablespoons Maizena
2 small bell peppers, different colours
Chinese soy sauce
Cut the fillets in smaller pieces and flavour with salt and pepper. Rinse and cut the leek in thin slices. Sautée chicken and leek in oil in a pot until slightly coloured. Add the cabbage towards the end. Pour in the water, crumble the bouillon cube and add crème fraîche, mustard and tarragon. Simmer for 5 to 8 minutes.
Kycklinggryta med senap och dragon
This is a flavourful stew that you
can serve with airy, fluffy, boiled rice.
4 servings
1 1/3 to 1 ¾ lbs chicken thigh fillets
1 leek½ small head savoy cabbage
2 tablespoons olive oil
¾ cup water
1 chicken bouillon cube
1 ¼ cups crème fraîche
½ to 1 tablespoon Dijon mustard
½ teaspoon tarragon
1 to 2 tablespoons Maizena
2 small bell peppers, different colours
Chinese soy sauce
Cut the fillets in smaller pieces and flavour with salt and pepper. Rinse and cut the leek in thin slices. Sautée chicken and leek in oil in a pot until slightly coloured. Add the cabbage towards the end. Pour in the water, crumble the bouillon cube and add crème fraîche, mustard and tarragon. Simmer for 5 to 8 minutes.
Thicken to your liking and flavour
to taste with soy sauce and pepper. Rinse, trim and finely shred the sweet
peppers and add it to the pot.
Enjoy!
Bella
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