Choucroute with smoked chicken breast and seasonal vegetables

Preparing the vegetables:

• Wash and peel all the vegetables.
• Cook them separately in the same liquid.
• When the vegetables are all cooked, drain them but keep the liquid.
• Cut the vegetables into sticks.

Preparing the cabbage:

• Drain the cabbage (its juice is often too acid).
• Reduce the vegetable cooking juice in the pan for 10 minutes, then add the sliced smoked chicken breast, coriander seeds and milled mixed peppercorns.

Preparing the choucroute:

• Place the cabbage in each dish.
• Pour on the reduced juice.
• Add the vegetables and smoked chicken breasts.
• Heat in the oven for 10 to 15 minutes at 140°C.

Serve immediately.