nochewfoods.com

Autumn

Stew

Ingredients:


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)

Ginger

4-5 sundried tomatoes

Olive oil

Herbes de Provence, 1 spoonful

1/2 nutmeg, grated

Mutarde de Dijon (French Mustard) 1 spoonful

Salt, pepper



INSTRUCTIONS

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.


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