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How to Cook Chicken Breasts with Baby Vegetables


Ingredients:

4 chicken breasts

1 tbsp olive oil

3 tsp butter

2 cups chicken stock

8 small onions (cut half)

12 baby carrots

8 baby turnips

2 bay leaves

8 baby potatoes

Salt and pepper

½ cup baby fresh peas

Method:

Slice profound cuts through the chicken at intervals, and sprinkle with salt and pepper. Warmth the spread and oil in a wide sauce container, include chicken bosoms and onions, and fry, turning for 3-4 minutes until brilliant dark colored. Add the stock and bring to bubble, at that point include the carrots, turnips, and sound leaves. Decrease the warmth, spread and stew delicately for 20 minutes.

Blend in the peas and cook for further 5 minutes. Check if the chicken and the vegetables are delicate and the juices of the meat run clear when a stick is embedded into the thickest piece of the meet. Expel and dispose of the straight leaves, modify the flavoring to taste and present with new bubbled child potatoes. You can utilize any sort of vegetables like, sweet potato pieces, sweet corn, beans, or whatever you have in hand. Get more details and info from bd news desk online.

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