Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Stew
To serve
Utensils
One casserole dish (approx. 24 cm in diameter) with lid
How it's done
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Stew
Heat a dash of oil in a cooking pot. Season the chicken, add to pot and fry for approx. 3 mins. Remove and set aside. Pour the stock into the roasting pan and bring to the boil. Reduce the heat, add the rice and lemon zest along with the reserved chicken, and braise uncovered over low heat for about 45 minutes.
To serve
Place the chicory with all the ingredients up to and including the vinegar and the reserved lemon juice in a bowl, mix, combine with the stew, and plate up. Scatter Parmesan shavings and thyme on top.
| Tip: | Use rabbit stew instead of chicken steaks. |
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