- total: 40 minutes
- quantity: 2–3 servings
- difficulty: easy
- 5–8 chard leaves (incl. stem)
- 2 spring onions
- 1 clove of garlic
- 1 small carrot
- 5 potatoes
- 1 chicken breast
- olive oil
- salt & pepper
First boil potatoes, wash with cold water and leave to cool down.
Cut the chicken breast into small pieces and sauté with olive oil and butter in a pan. Season with salt, pepper and spices and empty the pan aftwards. Then stir-fry the spring onions, cut into the rings in the pan. (Add some more olive oil, if required. Add the chopped garlic and the carrot, cut into stripes to the pan and mix well.
Divide the chard into stem and leaf. Cut the stem into small pieces and add to the pan. Slice the potatoes and brown in the pan. Add a small piece of butter as well.
At least cut the chard leaves into stripes and add to the pan together with the chicken. Taste with salt, pepper and fresh thyme and serve.