Chicken Casserole with Paprika

Cut poulard in half, divide each half into 4 pieces. Salt, pepper and fry in oil until brown on both sides. Remove from fat, peel onions, cut into quarters or eighths and fry together with crushed garlic cloves. Remove peel from potatoes, cut into eighths or cubes. Clean peppers, rinse, cut into bite-sized pieces. Clean melanzane and cauliflower, rinse, cut into small pieces. Layer meat and vegetables colorfully in crockpot. Add 3/8 quart beef broth, 1 tsp crushed and one tsp whole mustard seeds, and rose paprika. Stew for 40 minutes with the lid closed.

let simmer. Add the tomato quarters 10 minutes before the end of the cooking time. Season to taste with salt and freshly ground pepper. Before serving, add washed, coarsely chopped marjoram.

Egg white : 50 gram

Jörg Weinkauf

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