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Chicken ragout with tomatoes

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Ingredients for 4 servings:

  • 600 g chicken fillet(s)
  • 4 onions
  • 3 tbsp oil
  • salt and pepper
  • 2 tbsp tomato paste
  • 1 tbsp flour
  • 150 ml broth
  • 100 ml cream
  • 30 g pine nuts
  • 250 g tomatoes
  • 30 g butter
  • 1 bunch of basil
  • Sugar
  • Balsamic vinegar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

deliciously seasoned with basil and balsamic vinegar

Dice the meat and onions, fry in oil, dust with flour, season with salt and pepper, add tomato paste, and roast briefly. Deglaze with stock and cream. Cover and simmer gently for 15 minutes. Separately, toss the peeled, seeded tomato wedges in butter and add the torn basil. Season to taste with vinegar, sugar, salt, and pepper. Serve with the meat and sprinkle with toasted pine nuts. Serve with green tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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