Ingredients

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

pepper

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 Persons 60 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.