Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 leeks, sliced
1 small onions, chopped
2 -3 garlic cloves, crushed
2 skinless chicken breasts, cut into 2cm cubes
1 large potatoes, cut into 1cm cubes
1 sweet potatoes, cut into 1cm cubes
2 carrots, peeled and diced
1/2 cup frozen peas
1/2 cup frozen corn
1 liter chicken stock
1/2 cup white wine
1/2 cup cream
salt and pepper
1/4 teaspoon mustard powder
1/4 teaspoon ground cumin
1 pinch paprika ( gives a kick) (optional)
Directions:
Saute leek, onion and garlic in melted butter and olive oil until soft.
Add chicken and cook until sealed.
Add potato, sweet potato and carrot, fry for 1-2 minutes.
Pour in white wine and chicken stock, add mustard and cumin – also paprika if wanted. Liquid should nearly cover the chicken and veges. Simmer for approx 10 minutes,until chicken is cooked through.
Add peas and corn and cook for a further 4-5 minutes.
Add cream and stir through. Add salt and pepper to taste – depending on your stock you may not need salt.
Serve in a bowl.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.