Ingredients

75 g butter

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

Podravka ground nutmeg

30 ml Armagnac (brandy)

1 onion (120 g)

1 clove garlic

250 ml white wine (Riesling)

1 tbsp Vegeta universal

1 kg frozen potato gnocchi

200 g mushrooms (button mushrooms, shiitake or other)

1 tbsp oil

salt

black pepper crushed

1 tbsp white flour smooth

100 ml half-and-half or single cream

1 egg yolk

1 tbsp parsley, chopped

We used

Vegeta

Preparation For this recipe you only need imagination!

Simple 6 Persons 45 min

• 1 Start by melting the butter in a small saucepan.
• 2 Season the chicken pieces with nutmeg and fry with melted butter until golden brown.
• 3 Pour the Armagnac and flambé the chicken.
• 4 Add finely chopped onion and garlic, deglaze with white wine and stir in one spoonful of Vegeta universal.
• 5 Cover and cook on low heat for about 30 minutes, adding a little water as needed.
• 6 While the chicken cooks, bring a large pot of salted water to boil and cook gnocchi until they float.
• 7 Slice the mushrooms and stir fry them with a little oil in a hot skillet. Season with salt and pepper.
• 8 Garnish with chopped fresh parsley.