I don't suppose a real German would recognize the form of this one, but the flavors are about right for a sweeter meat dish and balances nicely against sauerkraut and hot German potato salad on a cold day.
about 1 lb chicken, deboned
1 large onion
salt and pepper
1 t dried parsley or 1 T fresh chopped parsley
opt. oregano or marjoram
1/4 c. apple sauce, cinnamon apples sauce, or apple butter
If chicken is cooked, start with the onions. If the chicken is raw, slice strips or cut into pieces and brown lightly on both sides before adding the onions. Cut up onion into generous-sized pieces, saute in oil with a little salt over low heat to caramelize. Add cooked chicken, seasonings, and apple sauce. Simmer until meat is thoroughly cooked and heated through, about ten minutes.
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