Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 teaspoons olive oil
• 250 ml vegetable stock
• 1 medium onion (s)
• 2 cloves garlic)
• 2 red pepper (s) (or 1 red and 1 yellow)
• 150 g zucchini
• 100 g carrot (s)
• 200 g mushrooms, fresh
• 200 g sour cream
• 75 g crème fraîche
• 1 glass red wine, drier (omit in children)
• Basil, frozen or fresh
• 6 sprigs thyme
• Herbs, Italian
• Chilli pepper (s), dried
• salt and pepper
• Rosemary, fresh or dried

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Instructions

1. Dice the chicken. Clean the peppers and carrots and also cut them into cubes or bite-sized pieces. Peel the garlic and onion and chop finely (do not press the garlic). Wash the zucchini and cut into thin slices, also cut the mushrooms into slices.
2. Heat the olive oil in a wok (alternatively also a pot) and fry the diced chicken (not too hot) with a little rosemary and a little paprika powder until it has a brownish crust. Remove the meat and, if necessary, keep it warm (but not necessary).
3. Pour fresh oil into the pot or wok and gradually add the vegetables. The following sequence has worked well for me: onions, garlic (only briefly, as the garlic burns easily), carrots, mushrooms, peppers and zucchini. Fry everything well (approx. 10 minutes), then deglaze with 250 ml vegetable stock. Stir in the sour cream, crème fraîche and a dash of red wine. Season with Italian herbs, paprika powder, chilli peppers, pepper and salt (be careful, as the broth already has a lot of salt). Add the meat again. Add a little basil, place the thyme sprigs on top and leave everything with the lid closed on a low heat for about 20 minutes. Remove the thyme sprigs and season again to taste. If necessary, thicken with a little sauce thickener for light sauce.
4. I recommend rice with this. But it is certainly also very tasty with other side dishes.