Creamed Cole with Chicken Sauté

1. Chicken sauté

chicken breasts 1.1 lb (500 g) • onion 2.75 oz (80 g) • olive oil 1.25 tbsp (20 ml)

Wash chicken breasts and cut into the chunks. Peel the onion, finely chop and sauté in hot oil.

2. 

Add prepared meat into the onion and mix until pulled and whiten.

3. 

ground red paprika 2 tsp • salt 1 tsp • water 1.7 cup (400 ml)

For a while remove meat from the heat, add paprika and salt, mix. Put back to fire and pour in a water. Simmer under the lid for 30 - 40 minutes.

4. 

all-purpose flour / plain flour 0.5 oz (15 g)

Dust braised meat with flour and mix. Sauce becomes lightly thicker.

5. Creamed cole

onion 1.75 oz (50 g) • olive oil 1.25 tbsp (20 ml)

Peel the onion, chop and fry in oil.

6. 

cole 1.7 lb (750 g)

Wash the cole, cut into the quarters and then cut into the small pieces.

7. 

salt 0.5 tsp • ground caraway 0.5 tsp

Place the cole into the pan with onion, salt and sprinkle with caraway, mix.

8. 

potatoes 8.75 oz (250 g) • water 6.75 tbsp (100 ml) • semi skimmed milk 1,5% 1.7 cup (400 ml) • all-purpose flour / plain flour 1 oz (30 g) • garlic 4 cloves

Peel and wash potatoes then cut into the small cubes. Add them into the cole, pour in a water, mix and stirring occasionally simmer vegetable until soft. For about 20 minutes. Stir flour in milk, pour it into the cole, reboil. If creamed cole is too thick, add milk as necessary. At the end stir in peeled minced garlic. To taste season with salt.