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🍽️ Chicken Strips with Mixed Vegetables

471 kcal · 30 min · 4 servings

Ingredients

• 500 g small, waxy potatoes
• salt
• 1 carrot
• 0.25 celeriac
• 0.5 stalk leek
• 1 tbsp vegetable oil
• 4 sprigs thyme
• 1 bay leaf
• 400 ml poultry stock
• 100 ml dry white wine
• 4 chicken breast fillets (kitchen-ready, skinless, 160 g each)
• salt
• pepper (from the mill)
• 400 g fresh kale
• 4 stalks celery
• 600 ml vegetable broth

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add salt.
3. 3. Cook the potatoes in the salted water for 25 to 30 minutes.
4. 4. Peel the carrot and the celery.
5. 5. Cut the carrot and the celery into large chunks.
6. 6. Wash the leek.
7. 7. Remove the tough ends from the leek.
8. 8. Cut the leek into large chunks.
9. 9. Heat the oil in a pot.
10. 10. Sauté the prepared vegetables briefly.
11. 11. Pour the meat broth over the vegetables.
12. 12. Add the wine.
13. 13. Add the thyme.
14. 14. Add the bay leaf.
15. 15. Simmer the vegetables over medium heat for about 10 minutes.
16. 16. Wash the meat.
17. 17. Pat the meat dry.
18. 18. Season the meat with salt and pepper.
19. 19. Strain the cooking liquid through a sieve into a clean pot.
20. 20. Place the chicken breast into the liquid.
21. 21. Cover the pot with a lid.
22. 22. Cook the chicken breast gently over low heat for about 10 minutes.
23. 23. Strip the kale from the stems.
24. 24. Wash the kale thoroughly.
25. 25. Let the kale drain in a sieve.
26. 26. Cut the kale into bite-sized pieces.
27. 27. Wash the celery again if necessary.
28. 28. Clean the celery.
29. 29. Cut the celery into 4 cm long pieces.
30. 30. Bring the vegetable broth to a boil.
31. 31. Blanch the kale in the boiling broth for about 10 minutes.
32. 32. Blanch the celery in the boiling broth for about 5 minutes.
33. 33. Remove the vegetables from the broth.
34. 34. Let the vegetables drain well.
35. 35. Drain the potatoes.
36. 36. Let the potatoes steam dry.
37. 37. Remove the cooked chicken breast from the broth.
38. 38. Slice the chicken breast into strips.
39. 39. Warm the plates.
40. 40. Arrange the chicken strips, potatoes, and vegetables on the plates.
41. 41. Garnish the dish with thyme.
42. 42. Serve the dish with lemon wedges as desired.

Nutrition per serving

• kcal: 471
• Protein: 61 g · Fett/Fat: 10 g · Carbs: 28 g