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🍽️ Tender Chicken Breast with Carrots and Plums

1222 kcal · 30 min · 4 servings

Tender Chicken Breast with Carrots and Plums Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the mirepoix vegetables (e.g., carrots, celery, leek) and cut them into small cubes.
  2. 2. Bring the chicken broth to a boil in a pot.
  3. 3. Add the mirepoix vegetables and the young chicken (poularde) to the boiling broth.
  4. 4. Simmer the dish over low heat for 1 to 1.5 hours.
  5. 5. Carefully remove the poularde from the broth and set it aside to keep warm.
  6. 6. Remove the skin from the chicken meat and carefully separate the meat from the bones.
  7. 7. Soak the plums in water overnight.
  8. 8. Drain the water used for soaking the plums and set it aside.
  9. 9. Peel the carrots and cut them lengthwise into quarters.
  10. 10. Cut the carrot quarters into bite-sized pieces.
  11. 11. Place the drained plums, carrot pieces, and a lemon slice into a casserole dish.
  12. 12. Pour the reserved plum soaking water over the vegetables and fruits.
  13. 13. Cook the mixture gently over low heat for 30 minutes.
  14. 14. Season with salt and sugar to taste.
  15. 15. Continue to simmer the dish over low heat for another 45 minutes.
  16. 16. If the liquid has evaporated too much, add small amounts of water gradually.
  17. 17. Whisk the flour with a little cold water to form a smooth paste.
  18. 18. Add the flour paste to the casserole to thicken the sauce.
  19. 19. Continue cooking until the sauce is very thick.
  20. 20. Grate some fresh carrot finely and use it to garnish the dish.

Nutrition per serving