Ingredients

For the marinade mix

• 1 finely chopped onion
• 2 table spoons liquid honey
• 1 table spoons olive oil
• 2 bay leaves
• Pepper according to taste

Let the diced chicken breast rest in the marinade for at least 30 minutes.

Pour the meat and the marinade into a high-sided frying pan

• Add 1 dl apple juice and 1dl white wine
• Add salt with chicken or vegetable bouillon
• Add cubes of carrots and courgettes
• Let it simmer at low heat for about 20 minutes with a lid on. Check from time to time whether there is still enough liquid

Serve with rice or mashed potatoes and a glass of de Gamay du Valais.

This recipe can also be cooked using rabbit meat.