ZUTATEN (2 PERSONEN)
2 kleine Hähnchenschenkel
2 Fenchelknollen
100 ml Milch
200 ml Gemüsebrühe, glutenfrei
1 EL Senf, glutenfrei
3 EL Olivenöl
1 Stängel Petersilie, feingehackt
Paprikapulver
Salz
Pfeffer
Hähnchenschenkel mit Paprikapulver und Pfeffer würzen und in einer mit Öl erhitzten Pfanne garen.
Herausnehmen und beiseitestellen.
Fenchel putzen, den Strunk entfernen und in Streifen schneiden.
In 1 EL erhitztem Öl kurz anbraten.
Mit Gemüsebrühe und Milch ablöschen und zugedeckt 5 Minuten köcheln lassen.
Hähnchen hinzugeben und mit Senf würzen. Mit Fenchel und Petersilie anrichten.
Bildnachweis: © AS Food studio/shutterstock.com
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