Chicken salad with peach and peppers

Ingredients for 4 servings:

• 1 soup chicken, approx. 1 kg
• 1 bunch soup vegetables, cleaned, roughly chopped
• ¼ jar red tomato peppers, marinated, finely chopped
• 1 large peach(s), fresh, ripe (or canned), diced
• 4 tbsp mayonnaise
• 4 tbsp sour cream or yogurt
• little salt
• some glutamate (glutal)
• e.g. lemon juice
• e.g. Worcestershire sauce

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 35 minutes

GDR recipe from 1981, according to the then TV chef Kurt Drummer

Wash the prepared chicken thoroughly and simmer it slowly with the vegetables for about 2 hours. Once cooled, remove the skin and cut into small slices. Drizzle the chicken with lemon juice and season with a little salt and a pinch of glutal. Whisk the mayonnaise with sour cream until smooth and season with lemon juice and Worcestershire sauce. Stir in the marinated chicken pieces, the chopped bell peppers, and the peach cubes. Let everything simmer for about 1 hour. Serve with toast.