Blast chicken with red peppercorns and vegetables

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 100 g mushrooms
• 1 parsley root(s)
• 1 large shallot(s)
• 1 garlic clove(s)
• ½ stalk(s) leek
• 200 ml chicken stock
• 100 ml dry white wine
• 100 ml whipped cream
• 1 tsp cornstarch
• some organic lemon peel, grated
• 1 bay leaf
• 1 tsp peppercorns, pink
• Oil for frying
• salt and pepper
• Lemon thyme

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

really quick chicken fricassee – long cooking of meat is not necessary here

Cut the parsley root into small cubes. Finely chop the shallot and garlic clove. Cut the leek into thin rings. Mix everything in a bowl and set aside. Cut the chicken breast into cubes no larger than 2 cm, season with salt, and carefully coat with cornstarch. Clean and quarter the mushrooms, then fry them in a little oil. Remove and set aside. Sauté the vegetables in the same pan, adding a drop of oil if desired. Add the chicken breast cubes and sauté them in the vegetables, stirring continuously without allowing them to brown (this doesn’t take long). Then deglaze with the wine and vegetable stock. Add the bay leaf and lemon zest or juice, and sauté the meat and vegetables for about 10 minutes. Add the red pepper halfway through. Remove the bay leaf when the cooking time is over. Add the mushrooms and cream again, and bring everything back to a boil briefly. Season again with salt and pepper, if desired. Sprinkle with lemon thyme to serve. Serve with rice. Because the meat absolutely has to remain light (which works well), the cream and the sauce create a rather light sauce, so the whole thing resembles a fricassee rather than shredded chicken.