° Potatoes: 500 grams
° Leeks: 2 whole
° Carrots: four whole
° Leek chicken thighs: 2 whole pieces
° Olive oil: three centiliters
° fine salt: three pinch (s)
* To prepare :
Peel the potatoes, carrots and leeks. Cut the leeks into slices lengthwise, wash them with water, cut them into strips, chop the potatoes and carrots into small pieces. Leek slices into thin slices.
In a saucepan with a little olive oil, fry the shallots and shallots for five to six minutes and season with salt. Then load the previously washed potatoes and carrots, and cover them completely with bloodless water. Cook on low heat for 20 minutes.
The third step:
Adjust the sauce and serve in bowls.
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