Pot-au-feu of chicken with mashed potatoes

Name: pot-au-feu of chicken with mashed potatoes
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 4 chicken legs; 2 el olive oil; 1 onion in rings; 250 g winter carrot in cubes of 1 x 1 cm; 1 leeks washed and in rings; 1 zucchini in cubes of 1 x 1 cm; 1 chicken broth tablet; 2 bay leaves; 1 kg potatoes crumbly; 100 ml skim milk

A tasty French recipe. The main course contains the following ingredients: poultry, chicken legs, olive oil, onion (in rings), winter carrot (in blocks of 1 x 1 cm), leeks (washed and in rings), zucchini (in blocks of 1 x 1 cm), chicken broth tablet , bay leaves, potatoes crumbly and skimmed milk.

Ingredients

Kitchen Stuff

puree tamper

Directions

Sprinkle the chicken with salt and pepper. Heat the oil in a frying pan and fry the chicken in brown for 5 minutes. Take out of the pan. Fruit in the same pan the onion 3 min. Add the carrot, leek and zucchini. Fruit 2 min. Add the bouillon tablet, 350 ml water and the bay leaves. Add the chicken and bring to the boil. Cook over low heat in 30 min. Until done with the lid half on the pan.
Meanwhile, peel the potatoes, cut into equal pieces and cook in water for 20 minutes with salt. Drain and allow to evaporate for 2 minutes in the pan. In the meantime, heat the milk in a saucepan. Mash the potatoes with the puree tamper and stir in the milk with a whisk. Season with salt and pepper. Serve the pot-au-feu with the mashed potatoes.