Ingredients

• 4 chicken fillets
• 500g kohlrabi
• 80g dried apricots
• 60g peanuts
• 200g chestnuts
• 2cs butter
• 1 Provence Herbs
• 1cs sugar
• - salt & pepper

Preparation tips

• Cut the apricots in 4. Cut the chestnuts in 2.

2. Cut the chicken breasts into straps about 1cm. Peel the cabbage, cut it in 8 and chop it in fine slices.
3. In a large skillet or wok, melt the butter and add the chicken straps. Salt, pepper and sprinkle with Provence herbs. When they are golden brown, put them in a dish and keep warm. In the same pan, add the cabbage slices, dried apricots, chestnuts and sugar. Add salt and pepper. Put a bottom of water and continue cooking covered for 10 to 12 min. The cabbage must remain slightly crunchy.
4. Once cooked, add the grilled peanuts. Sprinkle with the rest of Provence herbs, adjust the seasoning if necessary and serve immediately.