Giaco's Hinfort – Stew

Ingredients for 5 servings:

• 3 large chicken breast fillets
• 5 large potatoes
• 4 stalk(s) leeks
• 6 large carrots
• 2 large onions
• 1 ½ liters vegetable broth
• 1 tbsp beet syrup
• salt and pepper
• Paprika powder
• chives
• Ginger powder
• n. B. Clarified butter

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Stew with potatoes, carrots, leeks

Cut the potatoes, carrots, and chicken breast fillet into bite-sized pieces. Cut the leek into approximately 1 cm rings. Sprinkle the chicken breast with salt, pepper, and paprika, then massage it in. Melt a little clarified butter in a 5-liter saucepan, then fry the onions until translucent. Then add the seasoned meat and let it brown nicely (toasted aroma). Then loosen it from the bottom of the pan with a little stock. Add the carrots and potatoes and bring to a gentle heat. When the mixture smells good, add the leek and then pour over the stock until the potatoes get wet. Cover and simmer for 30 minutes over medium-low heat, stirring frequently. When the potatoes and carrots can be crushed while stirring, add the chives, ginger powder, and a spoonful of sugar beet syrup, and let it stand for another 5 minutes. Season again if desired.