Poultry – Vegetable Pot

Ingredients for 3 servings:

• 500 ml chicken broth (instant)
• 400 g frozen vegetables (Leipziger Allerlei or other frozen mixed vegetables)
• 1 m.-sized onion(s)
• 1 tbsp margarine
• 400 g chicken breast fillet(s) or turkey breast fillet
• 1 tbsp flour
• 1 tsp sweet paprika powder
• 1 tbsp soy sauce
• n. B. Salt
• n. B. Pfeffer
• 100 g cream
• 1 egg yolk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Bring the chicken stock to a boil in a saucepan, add the vegetables, bring back to a boil briefly, and let simmer for 10 minutes. Separate the vegetables and stock through a sieve and set both aside. Finely chop the onion. Cut the meat into 2 cm cubes. Heat the margarine in a saucepan and sauté the chopped onion over medium heat until translucent. Add the meat and fry until the meat has taken on an even color. Dust with flour and paprika, add the soy sauce, and cook briefly while stirring. Add the chicken stock while stirring. Season with salt and pepper. Simmer over low heat for about 10 minutes. Add the vegetables and heat through. Mix the cream with the egg yolk and a little stock, then stir into the stew.