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Abundance of fresh herbs is one of the characteristics of Belgian cuisine. A typical example is the following recipe, in which the meat and the vegetables are used together in perfect balance and harmony!


30 g butter
300 g carrot, sliced into rings
450 g leek (white part only), sliced into rings
10 small white shallots, sliced
1 kg chicken (thigh or breast), cut into bigger pieces
1 tablespoon Vegeta Gourmet Stock Powder
1 sprig of parsley
1 small twig of fresh thyme
1 small twig of fresh tarragon
1 bay leaf
300 ml water
450 g frozen peas
200 g broccoli, broken into pieces

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons60 min

  • 1 To melted butter add carrot, leek, shallots and sauté shortly.
  • 2 Sprinkle Vegeta Gourmet Stock Powder over the chicken, and then arrange over the prepared vegetables.
  • 3 Using a piece of thread, tie together parsley, thyme and tarragon and add to the meat and vegetable mixture.
  • 4 To this add water and cook covered, on low heat for around 20 minutes. Instead of stirring, occasionally shake the pan for the ingredients to loosen.
  • 5 Add the peas, broccoli and cook further 20 minutes.


The texture of this meal can be thickened by adding teaspoon of corn flour, mixed with a little water.


Serve the chicken with vegetables.

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