Pepper chicken goulash

Ingredients for 4 servings:

• 1 medium-sized onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 600 g chicken breast fillet(s), shredded
• 100 g bacon, streaky, diced
• 3 tbsp butter
• 3 tbsp flour
• 2 tbsp tomato paste
• 250 ml water
• 200 ml whipped cream
• 1 tsp instant chicken broth
• 1 tbsp pepper, green, pickled, alternatively pink berries
• 2 m.-large tomatoes, pitted and diced
• 1 tsp oregano, dried
• Salt
• pepper, black
• chili flakes

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Fry the bacon in a large saucepan until crispy, then remove. Fry the shredded chicken breast in the remaining frying fat for 3-4 minutes, then remove. Melt the butter in a pan and sauté the diced onion and chopped garlic. Dust the onions with flour and sauté. Then add the tomato paste and sauté briefly. Gradually add 250ml of water and the cream, stirring constantly, and bring to a boil. Add the chicken stock and simmer for about 5 minutes. Drain the green peppercorns and add them to the sauce along with the diced tomatoes, bacon, oregano, and meat, and simmer for a few more minutes. Season to taste with salt, pepper, and chili flakes. This goes perfectly with tagliatelle or rice.