Hearty Chicken and Leek Skillet with Root Vegetables
A comforting and quick skillet meal featuring tender chicken pieces, aromatic leeks, and hearty winter root vegetables like potatoes and carrots, simmered in a light broth.
Ingredients
- Chicken Breast140 g
- Chicken Broth100 ml
- Carrot50 g
- Garlic5 g
- Oil10 ml
- Salt1 g
- Pepper0.5 g
- Potato140 g
- Leek100 g
- Thyme1 g
- Parsley2.5 g
Instructions
- 1Step 1
Step 1: Cut the chicken breast into 2 cm cubes. Peel and dice the potatoes into 1.5 cm cubes. Slice the leek into thin rounds, wash thoroughly to remove any grit. Peel and finely dice the carrot. Mince the garlic.
- 2Step 2
Step 2: Heat the oil in a large skillet or pan over medium-high heat. Add the chicken breast cubes and cook for 4-5 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the pan and set aside.
- 3Step 3
Step 3: Add the diced potatoes, sliced leek, diced carrot, and minced garlic to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until vegetables start to soften.
- 4Step 4
Step 4: Return the chicken to the skillet. Pour in the chicken broth and add dried thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until chicken is cooked through and potatoes are tender. Stir in fresh chopped parsley before serving.
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