- 400 g Chicken Thigh Fillet
- 1 tbsp Butter
- tsp Salt
- Pinch Black Pepper
- 160 g Creme Fraiche
- 250 g Broccoli
- 1 kg Potatoes
Start by peeling and boiling the potatoes.
Cut the chicken thigh fillets into smaller pieces. Salt, pepper and fry in butter.
Wash and split broccoli into pieces. Put them in the frying pan and add the crème fraîche. Cook for about 5 minutes. Dilute with a little water.
Serve the stew with the potatoes.