Gorgonzola mushroom pan with poultry

Ingredients for 2 servings:

• 350 g poultry
• 1 bell pepper(s)
• 3 small onions
• 3 carrots
• 1 cup crème fraîche
• 80 g Gorgonzola
• 125 ml white wine
• 1 tbsp cream cheese
• 1 tsp thyme
• 1 tsp black pepper
• 2 tbsp sunflower oil
• 2 tsp paprika powder
• 1 pinch of salt
• 200 g mushrooms

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the carrots and onions. Dice the onions and set aside. Halve the carrots and halve them again lengthwise, then cut them into thin half-moons and set aside. Cut the bell pepper into small strips and set aside. Cut the chicken into bite-sized pieces. Dice the Gorgonzola. Split the mushrooms down the stem and slice them thinly. Heat the oil in a wok and sauté the onions, carrots, and bell peppers over high heat for 10-15 minutes. Add the chicken and mushrooms and continue cooking over medium heat for 5-7 minutes, until the mushrooms have lost all their moisture. Pour white wine over everything and bring to a boil. Then reduce the heat again. Add the Gorgonzola, cream cheese, and crème fraîche and stir well. Simmer for another 3 minutes, add the seasonings, and season to taste. Serve the mushroom pan with rice or baguette.