• For about 250 g of chicken breast



    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.

Famille Rouvinez