Ingrédients
- Chicken thighs, cleaned1.5 kilograms
Chou-rave3 pieces
Poireau150 grams- Onion, chopped1 piece
- Frozen or canned peas with carrots450 grams
- Canned green beans340 grams
- Canned mushrooms340 grams
Huile d'olive4 tablespoons
Basilic séché0.5 teaspoon- Salt and black pepper to taste0
Eau0.5 cup
Mesures
- 1
Peel the turnip and cut it into small sticks about 5 cm long. Cut the leek into wide circles.
5 minutesMatériel requis:
Couteau
Planche à découper - 2
Heat 3 tablespoons of olive oil in a pot, and fry the chicken thighs over high heat until golden brown.
10 minutesMatériel requis:
Marmite - 3
Reduce the heat, add the chopped onion, then 1 tablespoon of olive oil. Partially cover the pot and let it cook for five minutes.
5 minutes - 4
Add the leek and turnip to the chicken and onion, and let them cook for another five minutes.
5 minutes - 5
Sprinkle the basil and salt over the chicken and vegetables and stir the ingredients well.
5 minutes - 6
Pour 1/2 cup of water over the chicken and cover the pot. After 15 minutes, add the drained canned vegetables to the pot. Stir the ingredients well, close the pot, and let it cook for an additional 5 to 10 minutes.
10 minutes
Faits nutritionnels
Chou-ravepour 100gPoireaupour 100gHuile d'olivepour 100gBasilic séchépour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.