Vegetable stew with mushrooms
4 servings
50 minutes
Vegetable stew with mushrooms is the embodiment of elegance in French cuisine, where the simplicity of ingredients combines with depth of flavor. The origins of this dish trace back to the traditions of French provinces, where the combination of fresh vegetables, aromatic mushrooms, and white wine creates a delicate, rich taste. The velvety texture of the stewed vegetables enriched with a splash of lemon juice and spices offers a harmony of flavor nuances. Chicken fillet adds lightness to the dish while herbs and capers provide freshness and zest. Vegetable stew is perfect for both family dinners and exquisite feasts, highlighting the richness of natural components and their balanced combination. It is especially delightful when served with a crispy baguette or a glass of white wine, creating an atmosphere reminiscent of a cozy French bistro.
1
Boil the potatoes in salted water.
- Potato: 800 g
- Salt: to taste
2
Chop the greens. Slice the carrots, celery, and mushrooms; cut the leek and green onion into rings; and the pepper into strips.
- Parsley: 1 bunch
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Fresh champignons: 250 g
- Leek: 1 stem
- Green onions: 2 stems
- Sweet pepper: 1 piece
3
Wash the meat, dry it, and cut it into thin strips. Fry in melted butter, remove from the pan, and place in a warm spot.
- Chicken breast fillet: 4 pieces
- Melted butter: 15 g
4
Sauté the vegetables and mushrooms in the remaining oil in the pan, pour in the wine, and simmer for about 10 minutes. Add the potatoes with water and mash slightly.
- Fresh champignons: 250 g
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Leek: 1 stem
- Green onions: 2 stems
- Sweet pepper: 1 piece
- Dry white wine: 50 ml
- Potato: 800 g
5
Place the meat, season with salt, pepper, and lemon juice. Sprinkle with herbs and capers. Serve the dish drizzled with yogurt.
- Chicken breast fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Parsley: 1 bunch
- Pickled capers: 2 tablespoons
- Natural yoghurt: 250 g