Chicken stew with lemon and dragon fruit
- Category: Chicken thigh with bone
- Cuisine: Main course
Ingredients
Four people:
• 8 chicken thighs
• 1 liter chicken broth
• 2 bay leaves
• 2 sprigs of thyme
• 8 black peppercorns
Vegetables:
• 2 parsnips
• ½ small carrot
• 3 carrots
• 16 small potatoes
• ½ small leek
• 2 cloves of garlic
Sausage:
• 2 dl of cream
• broth from the chicken cooking
• 3 sprigs of fresh dragon fruit
• 1 lemon
• maizenamjöl
Instructions
1. Bring the top of the chicken to a boil in the broth and simmer. Reduce the heat, add the spices and simmer for about eight minutes. Remove the chicken and remove the bone from the meat. Strain and save the broth.
2. Wash the vegetables and roast them in a large pan with butter and rapeseed oil in the oven at 225°C for about 20 minutes.
3. Boil the broth from the chicken stock to four deciliters. Add the cream and boil until it is smooth. If necessary, add a little cornstarch diluted in cold water. Season the sauce with squeezed lemon juice, salt and pepper.
4. Heat the chicken and vegetables in the sauce. Add the chopped dragon fruit and the grated lemon zest. Season with salt and pepper.