Poulet sauté au poireau | Recettes Cuisines Chinoises | Recettes simples et rapide

Heat olive oil in a large pot over medium heat.

Add the diced chicken breast and cook until browned, about 5 minutes.

Add the sliced leeks, diced carrots, and diced celery to the pot. Sauté for another 5 minutes until the vegetables are softened.

Pour in the chicken broth and water, and add the bay leaf and thyme.

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Season with salt and black pepper to taste.

Remove the bay leaf before serving.

Serve hot, garnished with additional thyme if desired.

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