👨🍳 Method
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1
Clean the chicken and divide into pieces.
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2
Cut the chicken in two just before the legs.
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3
Cut the leg piece again in two so you get two legs.
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4
Cut the breast piece in two so you get four portions.
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5
Place the four chicken portions in a large pan and add 2 liters of water.
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6
Peel the onion and stud it with cloves, add to the chicken.
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7
Cut the green part of the leek, wash, and add to the chicken.
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8
Peel 100 grams of carrot and add to the chicken.
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9
Add the celery leaves, wash, and add to the chicken.
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10
Pull the parsley leaves from the stems and add the stems to the chicken as well.
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11
Season with thyme, bay leaf, pepper, and salt.
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12
Bring everything to a boil and let simmer gently for 45 minutes.
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13
Chop the shallots and onions.
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14
Meanwhile, cut the rest of the leek, carrot, and celery into julienne (thin sticks).
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15
Sauté the vegetables in some olive oil with butter.
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16
Clean the green beans.
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17
Peel the potatoes.
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18
Pick the chervil leaves from the stems.
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19
Once the chicken is cooked, remove it from the broth and let it cool.
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20
Strain the broth.
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21
Pour the broth over the braised vegetables and add the princess beans, let everything cook together on medium heat.
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22
When the beans are half cooked, add the potatoes and peas.
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23
Cook everything until done.
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24
Remove the chicken meat from the carcasses.
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25
Remove from heat and add the chicken meat.
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26
Let everything heat through well.
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27
Add the chervil and finish with fresh cream.
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28
Season with pepper and salt.
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29
Serve immediately.
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