Quick Poule au Pot
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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 4
- skinless, boneless chicken breast halves cut into thirds
- 2 tbsp
- unsalted butter
- 28.4 g
- 3/4 lb
- baby potatoes
- 340g
- 1/2 lb
- Nantes carrots
- 224 g
- 1/2 lb
- small turnips, peeled and quarted
- 225 g
- 1 cup
- leeks, sliced into rounds
- 95g
- 2
- garlic cloves, halved
- 2 cups
- low-sodium chicken broth
- 500ml
- 2 cups
- water
- 500ml
- 1tbsp
- whole-grain mustard
- 15ml
- 1/2 lb
- green beans, sliced into chunks
- 225 g
- 1 cup
- frozen peas, thawed
- 150 g
- salt and pepper, to taste
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide the chicken, vegetables and broth among 4 shallow bowls.
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