Ingredients

75 g butter

1-1,2 kg chicken (drumsticks, thighs, breasts)

Ground nutmeg

30 ml brandy

1 onion, finely chopped

1 garlic, finely chopped

250 ml white wine (Riesling)

1 tbsp Vegeta Chicken stock powder

700 ml water

salt

1 kg frozen potato gnocchi

1 tbsp olive oil

200 g mushrooms (button mushrooms, shiitake or other), sliced

black ground pepper

salt

1 tbsp parsley, chopped

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Simple 6 Persons 45 min

• 1 Melt the butter in saucepan.
• 2 Season the chicken pieces with nutmeg and fry in melted butter until golden brown.
• 3 Pour in the brandy and flambé the chicken.
• 4 Add onion and garlic, deglaze with white wine and stir in 1 tablespoon of Vegeta chicken stock.
• 5 Cover and cook on low heat for about 30 minutes, adding a little bit of water if needed.
• 6 Bring a large pot of salted water to boil and cook gnocchi. (They are ready when they rise to the surface)
• 7 Heat up olive oil in a pan and fry the mushrooms. Season with salt and pepper.
• 8 Garnish with chopped fresh parsley.