Chicken and bacon wraps with beetroot and onions in red wine sauce

Ingredients for 2 servings:

• 4 chicken fillets or strips of breast fillet, approx. 300 g
• 4 strips of bacon
• 300 g beetroot in vinegar, from the jar
• 60 g vegetable onion(s), finely diced
• 200 g onion(s), red, cut into strips
• n. B. Red wine, sweet
• 20 cl vegetable oil
• 1 tbsp, sautéed wheat flour
• 1 pinch of nutmeg
• 1 pinch(s) cumin powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

First, wrap the chicken strips in bacon, then heat the oil in a shallow pan and fry the wraps briefly (about 10 seconds). Remove the wraps, reduce the heat slightly, and sauté the diced onions until translucent. Pour in the wine until the onions are well coated, then let it reduce slightly (about 15 minutes). The diced onions should break down a bit and the sauce should have a smooth consistency. Finally, season with salt and pepper and dust evenly with the flour. Stir occasionally. Pour in about the same amount of wine as before, add the nutmeg and cumin, and stir. Place the onion strips, beetroot, and wraps in the pan, cover, and simmer over low heat until the onions and chicken are tender (about 30 minutes). Season again with salt and pepper, if desired. You can also use dry wine, then add 2 teaspoons of sugar.