Chicken Stew

Ingredients

• 300 g Chicken breast fillet (2 Chicken breast fillets)
• Salt
• Pepper
• 1 onion
• 2 cooking pears
• 0.5 lemon
• 1 Tbsp oil (e.g., sunflower oil)
• 2 juniper berries
• 1 bay leaf
• 200 g green beans (fresh or frozen)
• 150 ml Classic Vegetable Broth
• 0.5 bunch Parsley
• 30 g walnut kernels (2 tbsp)

Instructions

1. 1.

   Rinse the chicken breast fillets, pat dry with paper towels and cut into approximately 2 × 2 cm cubes. Season with salt and pepper.

2. 2.

   Peel the onion and finely dice it.

3. 3.

   Wash the pears, dry them, halve and quarter them. Remove the core. Squeeze the lemon half for juice.

4. 4.

   Heat oil in a pot and sauté the onion cubes until translucent. Add the chicken cubes and fry while stirring for 1–2 minutes. Add juniper berries and bay leaf, then cook another 1–2 minutes.

5. 5.

   Add the pears and beans (wash fresh beans first and trim the ends) and sauté with constant stirring for 1 minute.

6. 6.

   Pour in lemon juice and vegetable broth, bring to a simmer and cook over medium heat for about 15 minutes.

7. 7.

   Meanwhile wash parsley, shake dry, pick off leaves and chop.

8. 8.

   Chop walnuts with a large knife. Sprinkle the chopped parsley and walnuts over the chicken stew and serve.