Chicken with Mushroom White Wine Sauce and Onions

Ingredients

• 500 g waxy potatoes
• Salt
• 600 g Chicken breast fillet
• 250 g fresh champignons
• 0.5 bunch parsley (ca. 15 g)
• 200 g bacon (sliced)
• 40 g Butter
• 8 small vegetable onions
• 4 tbsp flour
• 250 ml dry white wine
• 400 ml poultry stock
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Wash the potatoes and cook them in boiling salted water for 25-30 minutes. In the meantime, wash the chicken breasts, pat them dry, and cut into 2 cm cubes. Clean the mushrooms and quarter them. Wash the parsley, shake it dry, pluck the leaves from the stems, and finely chop. Slice the bacon into strips and brown the bacon and chicken cubes in a pan with melted butter. Remove and set aside.

2. 2.

   Peel the onions and add them with the mushrooms to the pan; sauté for 3-5 minutes until the mushroom liquid has evaporated. Return the chicken and bacon to the pan, dust everything with flour, and stir briefly to brown. Deglaze with white wine and stock, whisk vigorously to avoid lumps. Season with salt, pepper, and nutmeg, then simmer over medium heat for 15-20 minutes. Taste again. Drain the cooked potatoes, let them steam off briefly, and serve the chicken ragout over warmed plates. Sprinkle with parsley and serve.