8-900 grammes of chicken breast

2-3 leeks (450 grammes)

3-4 apples (300 grammes)

10-12 champignons (mushrooms) 250 grammes)

1 courgette (squash/zucchini)

Haricots verts (150-200 grammes)


4-5 sundried tomatoes

Olive oil

Herbes de Provence, 1 spoonful

1/2 nutmeg, grated

Mutarde de Dijon (French Mustard) 1 spoonful

Salt, pepper


Step 1

Cut the leeks, champignons and sundried tomatoes in slices approx 1 centimetre thick.

Step 2

Cut the apples and squash in small cubes. Cut the ginger in thin slices.

Step 3

Cut the chicken breast in cubes.

Step 4

Heat the olive oil in a big pot with a wide bottom.

Step 5

Fry - at intense heat - the leeks, the apples and the ginger. Stir while frying, and pour the herbes de Provence over the ingredients as you go along.

Step 6

Add the chicken breast, keep stirring until the meat gains a light brownish colour.

Step 7

Add squash and champignons, and continue to stir and fry for 2 minutes.

Step 8

Add sundried tomatoes, grated mutmeg, mustard, pepper and salt.

Step 9

Add water until everything is just about covered, add haricots verts, and let everything boil slowly for an hour.

Step 1o

Add extra salt and/or pepper if nescessary. Blend, and serve.