Chicken frieze with spring green

Name: Chicken frieze with spring green
Yield: 4
Ingredients: Pepper; Juice of 1 lemon; Salt; 1 Onion finely chopped; 1 tsp Dried tarragon (fresh); 2 dl Crème fraiche 38% (or whipping cream); 2 Bay leaves; 2 tbsp Olive oil; 200 g Small potatoes in half; 200 g Sugar peas; 225 g Carrots, sliced; 250 g Green asparagus into slices; 3 dl Chicken Fund; 4-500 g Chicken breast, cut into strips

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Chicken frieze with spring green

		Pepper
		Juice of 1 lemon
		Salt
1		Onion finely chopped
1	tsp	Dried tarragon (fresh)
2	dl	Crème fraiche 38% (or whipping cream)
2		Bay leaves
2	tbsp	Olive oil
200	g	Small potatoes in half
200	g	Sugar peas
225	g	Carrots, sliced
250	g	Green asparagus into slices
3	dl	Chicken Fund
4-500	g	Chicken breast, cut into strips

Instructions for Chicken frieze with spring green

To prepare the Chicken frieze with spring green recipe, please follow these instructions:

Heat the oil in a large pot, add onion and chicken pieces and cook for 5 minutes until the chicken begins to brown. Add potatoes, carrots and bay leaves and turn for approx. 3 minutes, stir around so it is not jammed. Pour the chicken food and season with salt and pepper.

Bring the dish to the boil, put on the lid and simmer for approx. 20 minutes until potatoes and chicken are ready. Add sugar peas and asparagus and boil 3 minutes more.

Remove laurel leaves and stir lemon juice, estragon and cream fry. Taste with salt and pepper.

tips:
Vary vegetables after season - add for example. Green beans and parsnips instead of asparagus and carrot.

Chicken frieze with spring green

Ingredients for Chicken frieze with spring green

Instructions for Chicken frieze with spring green

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