French stew with chicken sauces

Name: French stew with chicken sauces
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 1 kilo potatoes crumbly, peeled and in pieces; 1 Scale Chicken Sausages 400 g; duopack thin bacon strips a 250 g; 2 Red onions shredded; 1 business suit green beans very fine (450 g, dievries); 1 tablespoon dried Provençal herbs; 1 toe garlic; 2 tablespoons mustard; about 150 ml milk

A tasty French recipe. The main course contains the following ingredients: poultry, potatoes (crumbly, peeled and sliced), chicken sauce (400 g), thin bacon strips (a 250 g), red onions (chopped), green beans (very fine (450 g, frozen)) , dried Provençal herbs, garlic, mustard and milk.

Ingredients

Directions

Cook the potatoes until about 25 minutes.
Put the chicken sausages in a pan, pour in enough water to cover them, bring them to a boil and cook them on low heat for 5 minutes.
Remove them from the pan and store the cooking liquid.
Dab them dry.
Fry the bacon in your own fat.
Spoon the chicken bodies and gently fry them around brown.
Add the onions and fry until golden brown.
Add 250 ml of cooking liquid from the chicken sauces, stir in the green beans, the Provençal herbs, the garlic and the mustard and bring to the boil.
Let the dish simmer gently for about 10 minutes.
Drain the potatoes, pour the milk and heat it.
Mash the potatoes and season with salt and pepper.
Serve the chicken stew with the mashed potatoes..