For 4 people
For 4 people
Start by cutting the chicken, then slice the onions and garlic.
Brown the chicken pieces in the butter and oil for 5 minutes, then remove them.
Add the onions, garlic and coriander seeds to the same pan, add the stock and season with salt and pepper.
Add the chopped carrots and reserved chicken pieces, and simmer for 45 minutes.
Cook the rye in water for 30 minutes, drain and add a spoonful of butter.
Serve the chicken with rye.
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