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Mix the flour, cream and egg yolk and add to the sauce shortly before it is done for a rich velvety sauce.


75 g butter
1-1,2 kg chicken (drumsticks, thighs, breasts)
Podravka ground nutmeg
30 ml Armagnac (brandy)
1 onion (120 g)
1 clove garlic
250 ml white wine (Riesling)
1 tbsp Vegeta universal
1 kg frozen potato gnocchi
200 g mushrooms (button mushrooms, shiitake or other)
1 tbsp oil
black pepper crushed
1 tbsp white flour smooth
100 ml half-and-half or single cream
1 egg yolk
1 tbsp parsley, chopped

We used



Preparation For this recipe you only need imagination!

Simple 6 Persons 45 min

  • 1 Start by melting the butter in a small saucepan.
  • 2 Season the chicken pieces with nutmeg and fry with melted butter until golden brown.
  • 3 Pour the Armagnac and flambé the chicken.
  • 4 Add finely chopped onion and garlic, deglaze with white wine and stir in one spoonful of Vegeta universal.
  • 5 Cover and cook on low heat for about 30 minutes, adding a little water as needed.
  • 6 While the chicken cooks, bring a large pot of salted water to boil and cook gnocchi until they float.
  • 7 Slice the mushrooms and stir fry them with a little oil in a hot skillet. Season with salt and pepper.
  • 8 Garnish with chopped fresh parsley.


Arrange chicken, fried mushrooms and boiled potato gnocchi on a platter or individual serving plates, and serve.