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Dutch chicken potatoes

Dutch-Style Potatoes with Chicken

A great idea for filling up hungry appetites. Here's another recipe from Dutch cooking. These Dutch-style potatoes come together very simply, and you can serve them as a side for meat or enjoy them on their own — they turn out something like a thick, hearty stew.

Zinaida

Recipe author

Composition / ingredients

Servings:

Potatoes

1.5

Broth (chicken or meat broth)

Butter

Lemon juice

Fresh herbs

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 13 % 2 g

Carbohydrates 73 % 11 g

70 kcal

GI: 100 / 0 / 0

Cooking method

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First, prepare a meat or chicken broth, whichever you prefer. There's no special technique — just simmer the chicken or meat in water, and you can use both the broth and the meat afterward. While the meat cooks, peel and rinse the potatoes; cut any large ones in half or into quarters. Once the broth is ready (the meat is cooked through), season it with salt and add the potatoes. Bring to a boil, cover, and simmer over low heat until tender. When the potatoes are done, transfer them to a deep dish and pour over the broth they cooked in. For the final step, melt the butter and stir in the lemon juice, ground pepper, and chopped fresh herbs. Spoon this fragrant sauce over the potatoes. And that's all there is to Dutch-style potatoes!