Chicken Ragout

Ingredients

• 1 chicken (prepare and cut into eight pieces)
• 500 g ripe tomatoes (deveined, deseeded and roughly chopped)
• 250 g mushrooms (cleaned, sliced)
• 200 g pearl onions (or shallots), peeled
• 0.5 bunch Parsley
• 0.25 bunch basil
• 2 cloves garlic (pressed)
• 2 tbsp lemon juice
• 0.125 l dry white wine
• 0.125 l chicken broth
• Salt
• Pepper

Instructions

1. 1.

   Rub the chicken pieces with salt and pepper. In a large skillet or pot heat olive oil, brown the poultry parts all around for about 10 minutes, then remove only the breast pieces and set aside. Add tomatoes, white wine, chicken broth and pressed garlic. Cover and simmer for about 45 minutes.

2. 2.

   In a pan melt 1 tbsp butter, add mushrooms and onions, cook gently while stirring for about 10 minutes. Season with 2 tbsp lemon juice, salt and pepper. Remove the cooked poultry from the pot, reduce the sauce to a creamy consistency and taste.

3. 3.

   Return the poultry pieces along with the breast pieces to the pot, reheat everything thoroughly. Add the mushrooms and onions. Wash, dry shake parsley and basil; set aside some leaves for garnish, finely chop the rest, mix in, season with salt and pepper. Serve hot on plates.