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Le Chaudron recipe
Émincé de poulet à la crème de carottes
Chicken in creamy carrot sauce
⏱ 35 minServes 4Easy190 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)chicken breast
3carrots
150 ml (⅔ cup)light cream
150 ml (⅔ cup)water
1 teaspoonolive oil
- 300 g (11 oz) chicken breast
- 3 carrots
- 150 ml (⅔ cup) light cream
- 150 ml (⅔ cup) water
- 1 teaspoon olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the chicken into very small pieces.
- Boil the carrots until soft and blend with the cream.
- Cook the chicken gently in oil without browning.
- Add the carrot sauce and simmer 10 minutes.
- Make sure the chicken is cooked through.
- Let cool and serve with rice or mash.
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