Quick Poule au Pot

Name: Quick Poule au Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 skinless, boneless chicken breast halves, cut into thirds; 2 tbsp unsalted butter; 3/4 lb (340 g) baby potatoes; 1/2 lb (224 g) Nantes carrots; 1/2 lb (225 g) small turnips, peeled and quartered; 1 cup (95 g) leeks, sliced into rounds; 2 garlic cloves, halved; 2 cups (500 ml) low-sodium chicken broth; 2 cups (500 ml) water; 1 tbsp (15 ml) whole-grain mustard; 1/2 lb (225 g) green beans, sliced into chunks; 1 cup (150 g) frozen peas, thawed

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Preparation 15 min
Cooking 30 min
Servings 4

Sans noix
Sans gluten
Sans oeufs

Ingredients

- 4 skinless, boneless chicken breast halves, cut into thirds
- 2 tbsp unsalted butter
- 3/4 lb (340 g) baby potatoes
- 1/2 lb (224 g) Nantes carrots
- 1/2 lb (225 g) small turnips, peeled and quartered
- 1 cup (95 g) leeks, sliced into rounds
- 2 garlic cloves, halved
- 2 cups (500 ml) low-sodium chicken broth
- 2 cups (500 ml) water
- 1 tbsp (15 ml) whole-grain mustard
- 1/2 lb (225 g) green beans, sliced into chunks
- 1 cup (150 g) frozen peas, thawed

Preparation

- In a large non-stick skillet over medium-high heat, brown the chicken in 1 tbsp of butter, about 6 minutes. Season with salt and pepper. Set aside on a plate.
- In the same skillet, brown the potatoes, carrots, turnips, leek and garlic in the remaining butter. Season with salt and pepper. Add the chicken broth, water and mustard. Bring to a boil, then cover and let simmer over medium heat for 8 minutes.
- Add the chicken and green beans. Cover and continue cooking for 6 to 8 minutes or until the meat is cooked and the vegetables are tender. Add the green peas to the skillet and continue cooking for 1 minute.
- Divide the chicken, vegetables and broth among 4 shallow bowls.

Quick Poule au Pot

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Ingredients

Preparation

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