Vegetable and chicken pan with feta

Ingredients for 4 servings:

• 2 m.-large zucchini
• 6 small tomatoes
• 4 medium-sized carrots
• 1 large onion(s)
• 2 garlic cloves
• 500 g chicken breast
• 250 g feta cheese
• 200 g cream cheese, Toscana style or paprika pepper
• 200 ml cooking cream
• 1 cup red wine
• salt and pepper
• Sweet paprika powder
• Herbs of Provence
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

First, wash the vegetables, peel the carrots, and then cut everything into small pieces. Brown the chicken in the oil in a pan. Add the onions and garlic and sauté gently, not quite on high heat. When the onions are golden brown, add the red wine and the zucchini, tomatoes, and carrots. Simmer on low heat for 10 minutes. Next, add the cream and cream cheese. Mix everything well. Now finely chop the feta and let it melt in the mixture. Season to taste with salt, pepper, sweet paprika, and Provençal herbs. We served it with baguette.