Chicken and Potato Recipe
with Veggies

Why a chicken and potato recipe?

With Veggies??

Why not?! :)

I love potatoes!

In Polish, the word potato translates to "ziemniaki". But I don’t think that’s a secret (except to my Chef).

In Poland, potatoes are a very popular veggie. So this is a very great thing! There are a lot of things we can prepare with potatoes.

Here’s a little fact: when potatoes are raw they’re just a regular vegetable. But when you cook or heat them up, they become a starch. (My Chef told me that - I guess he knows some secrets!)

You’ll love my veggie, chicken and potato recipe.

It’s very filling. It’s very tasty.

And....

It’s always an exciting dish! You’ll never be bored enjoying this dish.

All the ingredients here contain important vitamins to help keep us in great shape and in good health.

Right, Chef!?

I think my Chef will agree! He loves a healthy and a filling dish, too.

Ingredients (Serves 4 potatoes):

4 chicken legs
1 small chicken breast
1 leek
2 medium onions
1 yellow pepper (You can use green but I like the yellow for color!)
500 g potatoes
2 tablespoons olive oil
1 tablespoon dried tarragon
2 bay leaves
300 ml chicken broth
200 ml of sour cream
5-7 carrots
300 g sugar peas
4-5 white or green asparagus stalks
Juice of 1 fresh lemon
1 tablespoon of fresh chopped parsley
Salt and pepper to taste

Directions:

Wash the all chicken parts. Dry with paper towels. Set aside on a plate for now.

Wash the onions, leek, and pepper. Dry them, too, with paper towels.

Chop just one of the onions and the pepper into small bits.

Wash the potatoes. Peel the skins and discard. Rinse the peeled potatoes once more. Then cut into cubes. Set aside on a plate.

Add the onion, leek, just the chicken breast, and pepper, to a large pan with some of the olive oil. Saute for 5 minutes over medium heat. Add a little salt and pepper to taste.

After the 5 minutes are up, add all the potatoes, some of the tarragon, and just one bay leaf to our mixture. Pour over half of the chicken broth - save the rest for later. Then add some the sour cream - save about 2 tablespoons for later, too. Mix everything really well.

Continue heating for about 30 minutes over low heat.

Chop the second onion into small bits.

Heat the rest of the olive oil in a (new) large saucepan. Add the recently chopped second onion. Saute briefly over low-to-medium heat, until the onion is soft and light.

Separate the meat of the chicken legs from the bones. Cut the poultry legs into bite size pieces and add to the onions. Saute for 5 minutes, until lightly browned.

Wash and peel the carrots. Cut them into slices.

Add these carrots to the chicken. Add the remaining bay leaf. Saute for another 3 minutes. Pour the almost all of remaining chicken broth you saved earlier over the vegetables (leave about 2 tablespoons). Bring to a boil. Cook until the chicken and carrots are tender.

Trim the ends of the sugar pea. Break off the tough end of the asparagus. Slice both the peas and asparagus into small pieces. Add to the pan with carrots and chicken. Cook for another 5-7 minutes.

Add the lemon juice, the rest of the tarragon, and the rest of the sour cream. Finally add the last 2 tablespoons you saved earlier of the chicken broth.

Now - add the chicken breast and potatoes mixture we’ve had simmering for the last while to the larger pan we’re cooking with now.

Season with just a little bit salt and pepper to taste if you like.

Mix everything thoroughly and gently.

Serving Suggestions:

Before you dish out our chicken and potato recipe, sprinkle with freshly chopped parsley.

Serve immediately!

This definitely tastes better when fresh and hot.

Enjoy everyone! (I didn't forget about my Chef either)!

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