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Leeks
Potatoes, chicken and leeks warm salad
Author:
Les Cultures de chez nous
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Preparation
10
Baking
20
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
20 mini potatoes (red or white)
12 sliced radish
454 gr (1 pound) of chicken thighs sliced into strips
30 ml (2 tablespoons) of butter
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
2 chopped garlic cloves
20 ml (4 teaspoons) of Dijon's mustard
50 ml (1/4 cup) of red wine vinegar
125 ml (1/2 cup) of vegetable oil
Salt and pepper up to taste
Fresh herbs up to taste
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Potatoes, chicken and leeks warm salad
From
Oct 09
to
Jan 01
Preparation
In a casserole, set washed potatoes and cover with cold salted water. Cook until you can easily slip a knife in the center of a potato. Cool down right away.
Slice potatoes into quarters and set with radish in a large bowl. Set aside.
In a pan, cook chicken with butter at medium high heat for 5 minutes. Reduce at medium heat then add sliced leeks and garlic. Continue cooking for 5 minutes while stirring from time to time. Remove from heat.
Add remaining ingredients to the chicken. Mix well and season.
Pour chicken preparation over potatoes and set aside. Stir least possible to avoid crushing potatoes quarters.
Sprinkle with fresh herbs and serve right away.
Chef's notes
Goes well with Brietling wine.
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