Hunter's pot from the Dutch oven

Ingredients for 4 servings:

• 800 g chicken breast fillet(s)
• 800 g mushrooms, brown and white
• 2 onions
• 250 g pork belly, smoked
• 4 garlic cloves
• Clarified butter for frying
• 4 tsp paprika powder
• 3 tsp salt
• 1 tsp pepper
• 2 tsp coriander
• 1 tsp thyme
• 1 tsp rosemary
• 200 ml white wine
• 400 ml vegetable stock
• 1 cup of sour cream, approx. 150 g

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Note in advance: I prepared this dish on the side burner of my gas grill. However, the recipe can also be prepared on the stovetop or with briquettes. However, I cannot comment on the quantities of briquettes. Cut the chicken into cubes of about 2 cm. Dice the smoked belly. Roughly chop the onions. Slice the mushrooms into slices of about 0.5 cm. Finely chop the garlic. Mix together all the other spices except the thyme and rosemary and marinate the chicken with them. Let it sit for about 30 minutes. Heat the Dutch oven with the clarified butter over direct heat until very hot (I use the side burner of my gas grill for this). Brown the chicken and remove it from the pot (short for Dutch oven) after a few minutes. Do not add any more fat and brown the smoked belly cubes in it. Then add the onions and let them become translucent. Add the garlic. Add the mushrooms to the pot and let them collapse. Now add the rosemary and thyme. Deglaze with a little white wine (approx. 50 ml) and allow it to evaporate. Once the white wine has evaporated, repeat this process up to three times. Now return the chicken to the pot. Fill with vegetable stock so that most of the meat is covered. Close the lid and simmer for about 35 minutes over low direct heat (approx. 1/3 of the power of the side burner – this will, of course, vary from appliance to appliance). Check occasionally whether there is still enough liquid and add more vegetable stock if necessary. Open the lid, increase the heat again (full power of the side burner), add the sour cream and allow the sauce to reduce to the desired consistency. Croquettes, fries, rice or spaetzle are suitable side dishes.