Summary

Ingredients

• 1 ½ kg potato (s), waxy
• Salt water
• 2 onions)
• 3 peppers, colored
• 400 g chicken breast
• 2 cups crème fraîche
• salt and pepper
• 20 g herb butter
• 1 tablespoon, heaped broth, grained
• 4 tablespoon olive oil
• 1 Garlic powder

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Instructions

1. First peel the potatoes and cut them into cubes with an edge length of approx. 1 cm. Then boil the potatoes in a little salted water, then drain and set aside.
2. Wash the chicken and pat dry with a little paper towel. Then cut the chicken breast into small, bite-sized pieces (or use sliced meat straight away).
3. Peel both onions and dice one onion as finely as possible, while the other is only cut into large pieces.
4. Clean the mushrooms and, depending on their size, cut them into large pieces. Wash and core the peppers. Then cut into thin, short sticks, optionally also julienne.
5. For the potato and chicken pan, heat a little olive oil in a pan and sweat the finely diced onions until translucent. Then add the chicken, season with salt and pepper and fry. The meat should remain light and not take on too much color.
6. Then add the potatoes and the creme fraîche and season with the granulated stock and garlic powder. Here you can also use fresh garlic from the press or finely chopped garlic - steam this with the onions right from the start. Mix everything well and let it warm up (do not boil) and, if necessary, season again with salt and pepper.
7. For the mushroom and pepper vegetables, heat a little olive oil in a pan and lightly sweat the coarsely chopped onion. Then add the mushrooms and fry them.
8. Finally add the pepper strips and herb butter. Let the liquid boil over low heat until only a little thick liquid remains. If necessary, season with salt and pepper (usually not necessary due to the herb butter).