Informations supplémentaires
30 min.
|
537 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Pat the chicken dry. Season with salt and pepper. Heat a drizzle of oil in a pan over medium heat. Cook the chicken thighs 6-7 minutes per side until the center is cooked. Transfer to a cutting board and chop finely.
2. Setup
Chop the dill and garlic. Thinly slice the cucumber and onion.
3. Make the sauce
Heat a drizzle of oil in a small saucepan over medium-high heat. Cook the onion for 3 minutes. Add the garlic and cook for 1-2 minutes. Add the flour and mix for 30 seconds. Add the milk, the honey and the mustard. It's possible to put a little less mustard in the children's portion. Stir until the sauce thickens. Let simmer over low heat. Add salt and pepper.
4. Blanch the peas
Bring a small pot of water to a boil. Blanch the peas in the water for 1-2 minutes. Drain.
5. Make the salad
Mix the cucumber with the dill, a drizzle of oil, 1 tsp of cider or rice vinegar, salt and pepper.
6. Plate your dish
Toast the bread to taste. Top with the chicken, a slice of bread, the sauce and the green peas. Serve with the cucumber salad. Bon appétit!
4unitChicken Thighs
4unitSlices of Bread
120mlGreen Peas
1unitHoney
15mlAll-Purpose Flour
200mlMilk 2%
0.5unitYellow Onion(s)
1unitGarlic Clove(s)
1unitEnglish Cucumber(s)
0.5unitDill
30mlDijon Mustard
What you need
pan, saucepans, strainer, bowl, whisk
537 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
11g
17%
cholesterol
140mg
47%
fiber
7g
28%
protein
42g
saturated
4g
20%
sodium
800mg
33%
sugar
27g
trans
0g