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Categories:
butter olive oil onion garlic chicken breasts potato sweet potato carrots frozen peas corn chicken stock white wine cream salt mustard powder ground cumin paprika
Viewed: 38 - Published at: 8 months agoIngredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, sliced
- 1 small onion, chopped
- 2 -3 garlic cloves, crushed
- 2 skinless chicken breasts, cut into 2cm cubes
- 1 large potato, cut into 1cm cubes
- 1 sweet potato, cut into 1cm cubes
- 2 carrots, peeled and diced
- 12 cup frozen peas
- 12 cup frozen corn
- 1 liter chicken stock
- 12 cup white wine
- 12 cup cream
- salt and pepper
- 14 teaspoon mustard powder
- 14 teaspoon ground cumin
- 1 pinch paprika (gives a kick) (optional)
Method
- Saute leek, onion and garlic in melted butter and olive oil until soft.
- Add chicken and cook until sealed.
- Add potato, sweet potato and carrot, fry for 1-2 minutes.
- Pour in white wine and chicken stock, add mustard and cumin - also paprika if wanted.
- Liquid should nearly cover the chicken and veges.
- Simmer for approx 10 minutes,until chicken is cooked through.
- Add peas and corn and cook for a further 4-5 minutes.
- Add cream and stir through.
- Add salt and pepper to taste - depending on your stock you may not need salt.
- Serve in a bowl.
