Mediterranean vegetable pan with chicken breast fillet

Ingredients for 4 servings:

• 600 g chicken breast fillet(s)
• 2 bell peppers, red (or 1 red and 1 yellow)
• 100 g carrot(s)
• 2 garlic cloves
• 1 m.-sized onion(s)
• 150 g zucchini
• 200 g mushrooms, fresh
• 2 tsp olive oil
• e.g. rosemary, fresh or dried
• e.g. paprika powder
• 250 ml vegetable stock
• 200 g sour cream
• 75 g crème fraîche
• 1 shot of dry red wine (omit if children are at the table)
• n. B. Herbs, Italian
• n. B. Chili pepper(s), dried
• e.g. salt and pepper
• Basil, frozen or fresh
• 6 sprigs of thyme
• possibly sauce thickener if required

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Dice the chicken. Clean the bell 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 slice them thinly, then slice the mushrooms. Gently heat the olive oil and fry the diced chicken with a little rosemary and paprika until it develops a brown crust. Remove the meat. Add fresh oil to the pot and gradually add the vegetables. The following order has worked well for me: onions, garlic (only briefly, as the garlic burns easily), carrots, mushrooms, bell peppers, and zucchini. Fry everything well (about 10 minutes), then deglaze with 250 ml vegetable stock. Stir in the sour cream, crème fraîche, and a dash of red wine. Season to taste with Italian herbs, paprika, chili peppers, pepper, and salt. Add the meat back in. Add some basil, place the thyme sprigs on top, and let it simmer on low heat with the lid closed for about 20 minutes. Remove the thyme sprigs and season again to taste. Thicken with a little sauce thickener for a light sauce, if desired. Serve with rice or pasta.