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493 kcal
30 min.
Recipe for Chicken stewed in carrot and leek with Parmesan
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Unlock Fitatu PremiumNaN g
493 kcal
1 kcal
492.6
52.3g
25.8g
12.5g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Chicken breast, without skin200 g
- Leek1× piece (140 g)
- Carrot2× piece (100 g)
- Olive oil2× tablespoon (20 g)
- Cheese, Parmesan, fresh1× tablespoon (10 g)
- Salt1× teaspoon (3 g)
- Basil, fresh1× leaf (3 g)
- Sweet paprika2× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Chicken stewed in carrot and leek with Parmesan
1. Wash, peel and grate the carrots. Cut the leek in half lengthwise then slice thinly.
2. Glaze the leek in half of the olive oil, then once it softens add the carrot. Season with salt and pepper. Pour in small portions of water to stop it burning and sticking to the pan, cover and simmer for around 10 minutes.
3. Wash the chicken, dry it with paper towels and cut off the excess membranes and fat, then season with salt, pepper, paprika and basil.
4. Fry the chicken on both sides in the remaining oil in a separate pan, then add it to the carrot and leek. Simmer together for another 10-15 minutes, adding small amounts of water if necessary.
5. Serve the chicken on the stewed vegetables, with Parmesan grated over it all.
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