Ingredients:
6 PERS.
1 white cabbage
6 chicken fillets
3 carrots
12 thin-skinned potatoes
1 leek
2 chicken stock cubes
64g extra virgin olive oil
2 onions
1 clove
salt pepper
Methods:
1
Wash the vegetables then peel them, except the potatoes.
2
Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.
3
Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.
4
Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.
5
Steam the whole thing for 5 minutes, stirring occasionally.
6
Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.
7
Bring to a boil, and simmer over low heat for 30 minutes. Mix.
8
Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.
Enjoy
