Ingredients for 4 people:
4 chicken thighs
salt
white pepper on the grinder
1 tsp herbs de Provence
2 tbsp oil
2 tbsp butter
1 small vegetable onion
2 cloves of garlic
1/8 l chicken stock (instant)
2 tbsp basil pesto (ready-made)
300 g frozen broad beans
500 g tomatoes
100 g black olives
Thyme to garnish
Preparation:
Rub the chicken thighs with salt, pepper and herbs de Provence. Heat the oil and add the butter. Fry the chicken thighs in it over a medium heat. Peel and dice the onion and garlic. Add and fry. Pour in the stock. Stir in the basil pesto. Add the beans. Stew everything. Braise for 35-40 minutes. Wash the tomatoes and cut into halves or quarters, depending on the size. Quarter them. Add with the olives after about 25-30 minutes. Season with salt and pepper and sprinkle with thyme leaves.
Serve with baguette or jacket potatoes.
Preparation time: approx. 25 min.
One portion (without garnish) has approx.:
calories: 805
joules: 3378
Protein: 58 g
Fat: 50.6 g
Carbohydrates: 30 g
(FoodCentrale by ddp images)
