Mushroom pot with velvet bonnets

Name: Mushroom pot with velvet bonnets
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Velvet bonnets; 1 Carrot; 2 Onions; 4-6 Stem(s) Thyme; 500 g Chicken filet; 3-4 Tbsp Oil; 7-10 Tbsp salt, pepper; 1 (15 g) easy go. Tbsp. flour; 200 ml White wine; 150 g Whipped cream; 2 TEASPOONS Chicken broth

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Velvet bonnets
1 Carrot
2 Onions
4-6 Stem(s) Thyme
500 g Chicken filet
3-4 Tbsp Oil
7-10 Tbsp salt, pepper
1 (15 g) easy go. Tbsp. flour
200 ml White wine
150 g Whipped cream
2 TEASPOONS Chicken broth

Directions

1
Cut off the stems of the velvet caps so that the mushrooms fall apart. Clean the mushrooms with kitchen paper or a brush. Peel and wash the carrot. Peel the onions. Cut both into small cubes. Wash the thyme and remove the leaves. Wash the chicken, dab dry and dice
2
Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms in it for 3-4 minutes. Season with salt and pepper and remove
3
Heat 1-2 tablespoons of oil in the frying fat. Brown the meat in it. Fry onions and carrot briefly. Season with salt and pepper. Dust with flour and sauté briefly. Stir in 1/4 l water, wine, cream, broth and thyme. Bring to the boil and simmer for about 5 minutes. Heat up mushrooms in it. Season. Delicious with baguette
4
Drink: cool white wine