Party pot à la Heike

Ingredients for 6 servings:

• 400 g chicken
• 400 g minced meat, mixed
• ½ Cabanossi
• 2 bell peppers, red
• 4 large carrots
• 1 leek(s)
• 100 g peas, frozen
• 1 onion(s), red
• 3 garlic cloves
• 1 can of pizza tomatoes
• 200 g crème fraîche
• 2 shots of white wine
• salt and pepper
• 2 tbsp paprika powder, sweet
• 1 tbsp curry
• 1 pack of Italian herbs, frozen
• some olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with chicken, minced meat and vegetables

Peel and dice the onion and garlic. Peel the carrots, quarter them lengthwise, and cut into pieces. Clean the bell peppers and also cut into pieces. I peel the bell peppers so they’re easier to digest. Clean the leek and slice it into rings. Cut the chicken into strips. Peel the skin off the Cabanossi, quarter it lengthwise, and cut it into pieces. Heat a little oil in a pan and fry the diced onion and garlic until translucent. Add the chicken, minced meat, and Cabanossi and fry well. Season the meat with salt, pepper, paprika, and curry. Add the carrot pieces and braise for about 5 minutes. Then add the bell peppers and leek to the pan and stir to combine. Add the pizza tomatoes and white wine and stir to combine. Simmer the ingredients with the lid on for about 25 minutes, then stir in the peas and Italian herbs and simmer for another 10 minutes. Add the crème fraîche, stir, and bring back to a boil briefly. Serve the party pot with pasta, rice, potatoes, or baguette. It’s also easy to freeze.