Serves 4
Directions
- 1Peel and slice the potatoes.
- 2Place potatoes in a baking pan with oil, salt, and pepper.
- 3Finely slice leeks and cabbage.
- 4Mix flour, paprika, and herbs on a plate.
- 5Coat chicken with the flour mixture.
- 6Melt butter in a pan and fry leeks and cabbage until soft.
- 7Stir in flour, then add chicken stock in two parts, stirring until boiling each time.
- 8Stir in cream and mustard, season generously, and simmer until bubbling.
Ingredients
- 40 g butter
- 2 leek
- 6 savoy cabbage leaves
- 1 tbsp plain flour
- 200 ml chicken stock
- 1 tsp Dijon mustard
- 120 ml single cream
- 0 salt
- 0 ground black pepper
Equipment
knifepeelerbaking panfrying panwooden spoon
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