Pan-fried chicken supreme with skin, with autumn vegetable stew

Peel the vegetables and cut them into equal-sized, elongated pieces.

Place the vegetables with three-quarters of the butter and 2 dl of stock or water in a pot on the stove and steam them over low heat, covered.

Season the vegetables with salt, fresh herbs, and a few drops of lemon juice; if desired, a pinch of sugar can also be added.