Chicken with leeks and potatoes in the pan

Ingredients

For 1 serving

• Chicken breast140 g
• Leek1
• Potatoes180 g
• Thymeto taste
• Chicken broth150 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Prepare the leek: cut off the root and the toughest green part, slice it into thin rounds and rinse in a colander to remove any grit.
2. Heat half the oil in a casserole over medium-low heat and sweat the leek for 8 minutes, stirring, until soft and translucent.
3. Meanwhile peel the potatoes and cut them into cubes of about 2 cm; add them to the casserole with the thyme and the chicken stock, season with salt, cover and cook over low heat for 15 minutes.
4. Meanwhile cut the chicken breast into bite-sized pieces of about 3 cm; in a frying pan heat the remaining oil over high heat and brown them for 3–4 minutes, until golden outside.
5. Add the chicken to the casserole and cook covered for another 8 minutes, until the potatoes are tender and the chicken is cooked through; season with pepper and serve hot.