Chicken fricassee with red pepper

Ingredients for 2 servings:

• 2 chicken breast fillets, 180 g each, skinned, diced
• 1 piece(s) celeriac (small piece)
• ½ onion(s)
• 1 stalk(s) leek
• 300 ml chicken stock
• 3 tbsp white wine
• 1 tsp Calvados
• 2 tbsp whipped cream
• 2 tbsp oil (germ oil)
• 1 tsp cornstarch
• 100 g mushrooms, fresh
• salt and pepper
• 1 garlic clove(s)
• Lemon(s) – peel, untreated, 1 strip
• 1 tsp peppercorns, red, pickled
• 1 tbsp chives, cut into rolls
• 1 small bay leaf

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refined

Peel the onion and celery and dice into small cubes. Trim, wash, and slice the leek. Sauté the vegetables in a little heated seed oil. Season the chicken breast cubes with salt and dust with cornstarch. Sauté with the vegetables without browning. Deglaze with white wine and Calvados and top up with chicken stock. Add the bay leaf, garlic, and lemon zest and sauté the meat gently for about 10 minutes until soft. Discard the bay leaf, garlic clove, and lemon zest. Trim and quarter the mushrooms, then add them to the pot along with the drained red peppercorns and the whipped cream. Bring to a boil briefly. Serve sprinkled with chives. Serve with rice.