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Ingredients
- 600 - 800 g chicken tenderloins
- 3 garlic clove
- 1 tsp Dijon mustard
- 20 g lemon juice
- 4 sprigs fresh thyme, leaves only
- 20 g olive oil
- 150 g leeks, white part only, cut into pieces (2 cm)
- 1 celery stalk, cut into pieces (2 cm)
- 3 carrots ; 1 cut into pieces (2 cm) and 2 cut into thin slices (3 mm)
- 2 sprigs fresh flat-leaf parsley, leaves only
- 50 g salted butter
- 300 g sparkling wine
- 50 g water
- 1 tsp Chicken stock paste (see Tip)
- 2 potatoes, peeled and cut into thin slices (3 mm)
- 1 zucchini, cut into slices (1 cm)
- 1 tsp salt
- ground black pepper, to taste
- 1 tsp dried oregano
- 100 g double cream
- Nutrition
- per 1 portion
- Calories
- 2356.8 kJ / 561 kcal
- Protein
- 49.4 g
- Carbohydrates
- 16.7 g
- Fat
- 31.4 g
- Saturated Fat
- 16.5 g
- Fibre
- 8 g
- Sodium
- 1018.8 mg
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