John Myers
Ingredients for 4 servings:
- 800 g chicken strips
- 500 g tagliatelle pasta
- 200 g crème fraîche
- 200 g cranberries
- 150 ml red wine, dry
- 400 ml Game stock
- ½ tsp cinnamon powder
- ½ tsp clove powder
- ½ tsp pepper
- 5 tbsp cornstarch
- Salt
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes
Chicken in wild red wine sauce with cranberries
Brown the chicken strips in a pan. Deglaze with red wine and game stock. Stir in 3 tablespoons of cranberries and the crème fraîche, along with the cinnamon, cloves, and pepper, and simmer. Bring salted water to a boil in a large pot. Add the tagliatelle pasta to the water and cook according to the package instructions. Mix the cornstarch with a little water until smooth and stir this into the chicken strips, stirring constantly. Simmer briefly and season with salt. Transfer the pasta to a plate with the drained pasta and garnish with the remaining cranberries.
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