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
Herbes de Provence, 1 spoonful
1/2 nutmeg, grated
Mutarde de Dijon (French Mustard) 1 spoonful
Cut the leeks, champignons and sundried tomatoes in slices approx 1 centimetre thick.
Cut the apples and squash in small cubes. Cut the ginger in thin slices.
Cut the chicken breast in cubes.
Heat the olive oil in a big pot with a wide bottom.
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.
Add the chicken breast, keep stirring until the meat gains a light brownish colour.
Add squash and champignons, and continue to stir and fry for 2 minutes.
Add sundried tomatoes, grated mutmeg, mustard, pepper and salt.
Add water until everything is just about covered, add haricots verts, and let everything boil slowly for an hour.
Add extra salt and/or pepper if nescessary. Blend, and serve.
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