Cooking for colleagues
Thursday's Food: Provencal chicken pot
recipe compliant (do not know for how many ranges that - I have plundered the freezer, and 800 g chicken fillets gave her the cold particles ).
Hühnerfiltes fry 800 gr.
from pan . Take
6 small onions into quarters
several peppers (I am currently peppers - which are cheap) cut into chunks
combined both fry
season with Provencal herbs (I have from my garden dried hanging at the window - rosemary, thyme, lemon thyme, oregano, bay leaf, ....)
with 2 cans tomatoes
pour some water in
provide it with salt, pepper, garlic and fresh pepper spice
once briefly boil the chicken fillets to give
give small green olives, (I always take the with stone)
grated rind of half a small lemon grated rind of this
very small half an orange to squeeze
the orange and add the juice at that.
All through lunch today attracts good. When heated and eaten with the now very atypical Troffiette instead of baguette.
The ones that do not get like a salad of fava beans with red onions and fresh tomatoes seasoned with French honey vinegar, salt, pepper, olive oil and fresh chives (no basil in the house).
Delicious food (international) cooked fresh for very little money - that makes us the lunch break fun.
Allen a great day - hopefully with a nice lunch.
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