CHICKEN BREAST WITH BROCCOLI

I love grilled chicken. I have an old style water grill that doesn’t produce smoke, and the meat comes out very tasty, tender and healthy cooked that way. I take a small chicken, 1.4-1.6kg, cut it in half, remove the breast meat and leave the skin and bone in place. I usually marinate the brisket cut into bite-sized cubes with olive oil, apple cider vinegar and a crushed clove of garlic, even though I have no idea what I’m going to do with it at the moment. That’s what I did now. I inspected the fridge and pantry, found the rest of the ingredients, and set about improvising. I cleaned and washed the vegetables, cut the celery into quarters, boiled it and prepared it like here, the carrot slices, the julienne onion, the leeks in thick slices, the broccoli small florets, the garlic I crushed, the dill I shredded it. I put a spoon and a half of the lard (the rest of the lard I used for the celery sauce) in the pan, the leek, the onion, the garlic and the carrot and, on medium heat, I mixed for a minute or two. Then marinated chicken breast the same, stirring constantly until it turns white on all sides. I put a few tablespoons of water, the broccoli florets on top, put the lid on and turned the heat to low. Leave for 10 minutes, add the celery sauce, salt and dill, mix, turn off the heat, put the lid on and leave for another 10-15 minutes before serving. It goes perfectly with a green salad or a cucumber salad with apple cider vinegar.