Chicken and Pepper Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken strips
- 4 bell pepper (s)
- 2 medium onion (s)
- 1 shot white wine
- 300 ml vegetable stock
- 200 ml cooking cream
- 0.5 tablespoon ½ mustard, medium hot
- some marjoram
- some coriander
- some sage
- salt
- pepper
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Wash and core the four peppers and cut them into large pieces. Peel and quarter the onions.
- Sear the strips of meat with a little oil in a large pan. At the end of the roasting process, add the onion pieces so that they also get a light brown. Then deglaze with a good dash of white wine. Add the paprika strips and the chilli flakes and simmer with the vegetable stock under the lid for about 20 minutes. Mix in the cream and mustard towards the end. Then season well with pepper and salt. Add the marjoram, coriander and sage to taste.
- The dish goes very well with rice.
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