Casserolle with chicken and vegetables
Ingredients (serves 4)
- Chicken breast 500 g
- Fennel 2 tbsp
- Onions 2 pcs.
- New potatoes 300 g
- Leek ½
- Butter 2 tbsp
- Semi-dry white wine 100 ml
- Cream 300 ml
- Salt, pepper, thyme to taste
Method:
- Dice the chicken.
- Wash, peel and dice the vegetables.
- Melt the butter in a pan, add the chicken, onions and pour in the wine. Fry on low heat for about 10 minutes.
- Add the remaining vegetables, cream, season to taste and cook for about 5 minutes.
- Place the whole dish into a casserole dish and cook in the Steam roasting/ P09S cycle.
Chef's suggestion:
One-pot dishes are a time saver. They are perfect for lunch with the addition of foccacia bread.
See other recipes for
FullSteam oven
Recommended products
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- Polecany
