Chicken pot-a-fe with cabbage kale

soups 522 Last Update: Jul 22, 2021 Created: Jul 22, 2021 0 0 0

900 gr. chicken breast fillets (approx. 4 pcs.) 450 gr. torn winter greens such as kale, Swiss chard, chicory salad, or young mustard leaves 6 tbsp chicken broth Salt and freshly ground pepper 1.5 tsp. salt 1 bunch of carrots, trim the tops, cut 3 leeks lengthwise, trim the base, cut the feathers in half lengthwise 6 small turnips, peel, cut into wedges 1 bunch of fresh parsley 1 tube of cinnamon 1 tsp. black peppercorns 1/2 tsp allspice peppercorns 1/2 tsp. coriander seeds 2 tbsp. l. olive oil

Boil the broth: In a large saucepan, heat the chicken broth to medium temperature, add the cinnamon roll, peppercorns, cloves, coriander seeds and salt. Tie half of the parsley with kitchen string and place in a saucepan. Cover and simmer for 10 minutes. Prepare vegetables: add carrots and turnips to a saucepan, add water so that the vegetables are covered. Tie the leeks with kitchen string and add to the pot. Bring to a boil and cook over low heat until vegetables are tender, about 15 minutes.Take out the carrots and turnips with a slotted spoon and place on a separate dish, untie and put the leeks; set the dish aside.
Prepare chicken breasts: Place in stock, cover, and cook until breasts are firm, about 20 minutes. Place the breasts on a cutting board, remove the skin and cut the meat into strips.
To prepare the kale: Heat the olive oil in a skillet over medium heat. Add cabbage and fry for about 5 minutes. Add 1 tbsp. broth and simmer until soft, about 5 minutes. Salt.
Prepare pot-a-fe: strain the broth and remove excess fat, put it back on the stove, and boil for 10 minutes; season with salt and pepper. Add leeks, carrots, and turnips to the broth to warm up. In the meantime, chop the remaining fresh parsley. Distribute leeks, carrots and turnips among portions, then chicken and kale, pour broth on top. Sprinkle with chopped parsley.

Chicken pot-a-fe with cabbage kale

900 gr. chicken breast fillets (approx. 4 pcs.) 450 gr. torn winter greens such as kale, Swiss chard, chicory salad, or young mustard leaves 6 tbsp chicken broth Salt and freshly ground pepper 1.5 tsp. salt 1 bunch of carrots, trim the tops, cut 3 leeks lengthwise, trim the base, cut the feathers in half lengthwise 6 small turnips, peel, cut into wedges 1 bunch of fresh parsley 1 tube of cinnamon 1 tsp. black peppercorns 1/2 tsp allspice peppercorns 1/2 tsp. coriander seeds 2 tbsp. l. olive oil

Boil the broth: In a large saucepan, heat the chicken broth to medium temperature, add the cinnamon roll, peppercorns, cloves, coriander seeds and salt. Tie half of the parsley with kitchen string and place in a saucepan. Cover and simmer for 10 minutes. Prepare vegetables: add carrots and turnips to a saucepan, add water so that the vegetables are covered. Tie the leeks with kitchen string and add to the pot. Bring to a boil and cook over low heat until vegetables are tender, about 15 minutes.Take out the carrots and turnips with a slotted spoon and place on a separate dish, untie and put the leeks; set the dish aside.
Prepare chicken breasts: Place in stock, cover, and cook until breasts are firm, about 20 minutes. Place the breasts on a cutting board, remove the skin and cut the meat into strips.
To prepare the kale: Heat the olive oil in a skillet over medium heat. Add cabbage and fry for about 5 minutes. Add 1 tbsp. broth and simmer until soft, about 5 minutes. Salt.
Prepare pot-a-fe: strain the broth and remove excess fat, put it back on the stove, and boil for 10 minutes; season with salt and pepper. Add leeks, carrots, and turnips to the broth to warm up. In the meantime, chop the remaining fresh parsley. Distribute leeks, carrots and turnips among portions, then chicken and kale, pour broth on top. Sprinkle with chopped parsley.