Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 tablespoon paprika powder
• Salt and pepper, from the mill
• 1 large onion (s)
• 2 cloves garlic)
• 500 g Chinese cabbae
• 2 tablespoon olive oil
• 200 ml red wine
• 200 ml poultry stock / stock
• 100 ml crème fraîche or cream
• Dill tips for garnish

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Instructions

1. Clean the chicken breast, then cut it into 3 cm cubes. Put in a bowl and sprinkle with paprika, salt and pepper. Massage the spices well into the meat. Peel the onion and garlic and cut into fine cubes.
2. Clean the Chinese cabbage and cut into 6 cm pieces. Pour into a colander, wash well, drain.
3. Heat olive oil in a saucepan and fry the chicken cubes. Then add the onion and garlic cubes and fry. After approx. 3 minutes, deglaze with red wine and stock or stock. Let the ragout simmer for another 5 minutes.
4. Now add the Chinese cabbage and the creme fraiche or cream. Let simmer for another 3 minutes. If necessary, bind with a little cornstarch and season with salt and pepper. Serve sprinkled with dill.
5. There was also boiled potatoes.