Potatoes, chicken and leeks warm salad
10
20
4
No
Ingredients
- 20 mini potatoes (red or white)
- 12 sliced radish
- 454 g (1 pound) of chicken thighs sliced into strips
- 30 ml (2 tablespoons) of butter
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 chopped garlic cloves
- 20 ml (4 teaspoons) of Dijon's mustard
- 50 ml (1/4 cup) of red wine vinegar
- 125 ml (1/2 cup) of vegetable oil
- Salt and pepper up to taste
- Fresh herbs up to taste
Preparation
Side-by-side mode
- Set the washed potatoes in a casserole and cover with cold salted water. Cook until you can easily slip a knife in the center of a potato. Cool down right away.
- Slice potatoes into quarters and set with radish in a large bowl. Set aside.
- In a pan, cook chicken with butter at medium-high heat for 5 minutes. Reduce heat to medium, then add sliced leeks and garlic. Continue cooking for 5 minutes while stirring from time to time. Remove from heat.
- Add the remaining ingredients to the chicken. Mix well and season.
- Pour chicken preparation over potatoes and set aside. Stir at the least possible to avoid crushing potato quarters.
- Sprinkle with fresh herbs and serve right away.
Chef’s note
Goes well with Brietling wine.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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95
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