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Ingredients (2 servings)
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500 g Suppengemüse
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400 g Maishendl-Geschnetzeltes
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1.497 g Bio-Äpfel
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100 g Bio-Zwiebeln
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100 g Mascarpone
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1 Stk. Nussbaguette
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Öl, Salz, Pfeffer, Majoran
Preparation
- Clean, wash, and cut the soup vegetables into bite-sized pieces. Peel and finely dice the onions. Wash two apples from the pack, core them, and cut into wedges.
- Heat some oil in a large pan and sear the sliced corn-fed chicken all over. Season with salt and pepper, remove from the pan, and set aside.
- Fry the onions and soup vegetables in the pan drippings for about 8 minutes. Add the apple wedges, sauté briefly, and then stir in a splash of water and the mascarpone.
- Return the meat to the pan, season to taste with marjoram, salt, and pepper, and let everything simmer covered for another 5 minutes. Cut the nut baguette and serve fresh with the autumnal skillet.
