Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 potatoes, sliced (e.g. Rooster potatoes) (approximately 400 g)
  • 500 g chicken breast
  • 2 leeks, white part
  • 4 carrots
  • 1 stalk celery
  • 1 small onion
  • 1 pinch ground bay leaf
  • fresh thyme
  • salt and pepper
  • 1 chicken stock cube
  • 150 g sour cream
  • 2 tsp peanut oil
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Cooking time: 30 MIN
  1. Wash and then plunge the potatoes into a pan of cold, salted water. Bring to the boil and cook for 20 to 25 minutes. Peel them and cut into slices.
  2. Cut the leek, carrots, celery, and onion into small pieces. Cut the chicken into strips and fry until they are crispy in a wok with the peanut oil.
  3. Remove from the wok and set aside, fry the potato slices in the same pan until crispy. Remove from the pan as well.
  4. Next fry the onion, leek, celery and carrots in some extra butter or oil and crumble the stock cube over the vegetables. Season with the thyme and bay leaf.
  5. When the vegetables are al dente, return the chicken and potatoes to the wok. Stir fry a little more.
  6. Serve with sour cream.

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