Perlhuhnragout

Ingredients

• 1 pre‑cooked Perlhuhn (≈1.5 kg)
• 100 g onions
• 2 cloves garlic
• 50 g celery stalks
• Salt
• Pepper
• 3 tbsp vegetable oil
• 0.25 tsp saffron strands
• 0.5 tsp ground ginger
• 250 ml hot poultry stock
• 200 g pumpkin flesh
• 100 g small black olives
• 1 tsp peppermint (cut into strips)

Instructions

1. 1.

   Wash the Perlhuhn inside and out under running cold water, pat dry and cut into 12 pieces. Peel the onion and garlic, clean the celery. Finely chop the onion and celery, slice the garlic thinly. Season the chicken pieces with salt and pepper. Heat oil in a pan and brown the meat all around.

2. 2.

   Add the onion, celery cubes and garlic slices to the pan for a few minutes. Season with salt, pepper, saffron and ginger, then deglaze with hot stock. Simmer the dish over low heat for 25‑30 minutes. Slice the pumpkin flesh into thin sticks. In the last 5 minutes of cooking add the pumpkin sticks and olives. Taste again and serve sprinkled with mint.