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Ingredients (2 servings)
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400 g Hendl-Oberkeulenschnitzel
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200 g Weiße Trauben
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1 Stk. Zwiebel
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2 Stk. Rosmarinzweige
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Salz, Pfeffer, Öl
Preparation
- Pat the chicken thighs dry and cut into bite-sized pieces. Wash and halve the grapes.
- Heat a little oil in a pan. Fry the meat until golden brown on all sides and season with salt and pepper.
- Finely dice the onion, add to the pan along with the rosemary, and fry briefly.
- Deglaze with a little water, add the grapes, and let everything simmer over medium heat for about 10 minutes.
