Winter stew with rice

Name: winter stew with rice
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 3 el traditional olive oil; 175 g chicken fillets; 1 Red onion; 2 twig fresh thyme; 200 g mushroom melange Scale; 300 g celeriac ready to cook in cubes; 100 ml sherry medium dry; 125 ml creme fraiche; 250 g boiled white rice

Wintry stew with chicken, thyme and rice.

Ingredients

3 el traditional olive oil
175 g chicken fillets
1 Red onion
2 twig fresh thyme
200 g mushroom melange Scale

300 g celeriac ready to cook in cubes
100 ml sherry medium dry
125 ml creme fraiche
250 g boiled white rice

Kitchen Stuff

stir fry

Directions

Heat the oil in the wok and fry the chicken in 2-3 min. Brown.
Chop the onion. Ris the thyme leaves from the twigs. Clean the mushrooms with kitchen paper and cut into slices.
Scoop the onion, celeriac and thyme through the chicken and cook for about 3 minutes.
Stir in the sherry and the mushrooms and simmer for about 5 minutes. Then add the crème fraîche. Season with salt and pepper.
In the meantime, heat the rice according to the instructions on the packaging. Put the rice on the plates and spoon the stewed chicken next to it.