Winter chicken pan

Ingredients for 3 servings:

• 2 chicken breast fillets
• 1 half onion(s), red
• 1 stalk of leek
• 8 m.-large mushrooms
• ¼ celeriac
• 3 carrots
• 2 cloves garlic
• 150 g crème fraîche
• 2 cups rice (approx. 180 g)
• 200 ml vegetable stock
• salt and pepper
• turmeric
• curry
• Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with leek, celery, mushrooms and carrots

Slice the leeks into rings, slice the mushrooms and carrots (don’t cut the carrots too thick!), and dice the celery into small cubes for optimal cooking time. Dice the onion as well. Cut the chicken breast fillets into strips. Boil water for the rice and bring to a boil (2 cups of water per cup of rice). Add a little salt. Heat a splash of olive oil in a large pan, then sauté the onions and crushed garlic. Add the meat to the pan and fry everything lightly. Now add the leeks so they can cook slightly. Next come the celery, carrots, and mushrooms. Deglaze with the stock, then add the salt, pepper, turmeric, curry powder, and paprika. Stir once and put the lid on the pan to simmer gently on low heat (4). Meanwhile, add the rice to the boiling water. In the 10 minutes it takes for the rice to cook, the contents of the pan will be cooked (just test the carrots). Finally, stir in the crème fraîche, season to taste and serve.