Chicken speciality

Ingredients for 4 servings:

• 800 g chicken breast
• 1 m.-sized onion(s)
• 2 cloves garlic
• 1 bell pepper(s), red, fresh
• 50 g green olives, pitted
• 1 sprig(s) rosemary, fresh
• 2 sprigs thyme, fresh
• 400 ml chicken broth or vegetable broth
• 2 tbsp flour
• 4 tbsp olive oil
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Mediterranean chicken ragout

Finely chop the onion and garlic and sauté in olive oil. Cut a few thin strips from the bell pepper and set aside for later garnish. Finely chop the bell pepper and olives and add to the onions. Finely chop the thyme leaves and rosemary needles and add them. Cut the meat into roughly 3 cm cubes, dust with flour, and add to the pan. Once the meat has browned, season with salt and pepper, and pour in the stock. Cover and simmer for about 40 minutes. The sauce should be nice and creamy; thicken with flour or cornstarch if necessary. Side dishes: risotto, polenta, gnocchi, hash browns, or pasta.