Category
Meat
Setup time
Long
Difficulty
Easy
Cost
Intermediate
To enjoy
With family
Nº of people
Ingredients
1dl of Victor Guedes Extra Virgin
- 400g of chicken breasts
- 300g of leeks, sliced
- 150g onions, sliced
- 400g of frozen potatoes, in cubes
- 50g of wheat flour
- Salt, to taste
Method of preparation
Heat the olive oil, add the leeks and onions, stewing on a low flame.
Fry the potato cubes.
Cook the chicken breasts in water, olive oil and salt. Keep the broth from the cooking of the breasts, on the side.
Fray the chicken breasts and add to the leek and onion stew.
Sprinkle the wheat flour on the frayed chicken, adding the broth and stir.
Add this mixture with the fried potato cubes and place in a glass baking dish (pyrex).
Place in the oven to bake, au gratin.
You can add some cream.
Chef tip
You can use roasted chicken left-overs, but they must be frayed.
The Victor Guedes products that the Chef suggests for this recipe can be substituted by other Victor Guedes varieties of your preference.
Experiment and share your incredible combinations!
