- 1 white cabbage
- 6 chicken fillets
- 3 carrots
- 12 thin-skinned potatoes
- 1 leek
- 2 chicken stock cubes
- 64g extra virgin olive oil
- 2 onions
- 1 clove
- salt pepper
Wash the vegetables then peel them, except the potatoes.
Fry the chicken in an oiled frying pan for a quarter of an hour until browned. Once it is golden brown, cut it into small pieces and set aside.
Then coat a large pot with oil and bring to the fire. Sauté the peeled and sliced onions for 5 minutes, stirring regularly.
Add the cabbage cut into strips, the diced carrots and the leek into rings, then add a pinch of salt and pepper.
Steam the whole thing for 5 minutes, stirring occasionally.
Prick a potato with the clove, and pour the remaining quantity over the vegetables. Cover everything with water up to 3 cm above the vegetables then add the stock cubes.
Bring to a boil, and simmer over low heat for 30 minutes. Mix.
Add the chicken pieces and cook for 10 minutes. At the end of cooking, taste, then modify the seasoning according to your taste.