For the chicken pan, peel the skin off the chicken lower legs, separate the meat from the bones and cut into pieces.
Cut mini cucumber and bell bell pepper into not too small pieces. Sauté everything in a pan in a little oil, season with Sonnentor’s pungent, a little chili, freshly ground pepper and herb salt as needed.
Arrange the chicken pan on a plate and sprinkle with freshly torn horseradish.
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