Ligurian chicken ragout with zucchini – Spezzatino con zucchine

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 3 medium-sized garlic cloves
• 2 tsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp oregano
• 4 small onions, red
• 2 medium-sized garlic cloves
• 200 g zucchini
• 1 medium-sized potato(s), waxy
• 40 g carrot(s)
• 4 m.-large tomato(s), fully ripe
• 2 tbsp celery, fresh or frozen
• 1 small pepper, red, medium hot
• 3 tbsp olive oil
• 2 tsp rosemary, fresh or frozen
• 6 green olives
• 2 pinches of black pepper, freshly ground
• 2 tbsp celery leaves, fresh or frozen
• 50 g tomato juice
• 50 g dry white wine
• 1 tsp sugar
• 2 tsp chicken broth (strong bouillon)
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A well-seasoned ragout as a snack or with baguette a complete meal.

Cut the chicken breast into pieces approximately 2 x 3 cm in size. Press the garlic cloves into a bowl and add the remaining ingredients to the marinade. Marinate the chicken pieces in the marinade for approximately 1 hour. Meanwhile, for the vegetables, trim both ends of the onions and garlic cloves, peel them, and chop them into small pieces. Wash the zucchini, trim both ends, and halve lengthwise. Cut the halves crosswise into approximately 8 mm thick slices. Wash the potatoes, peel them, halve them lengthwise, and then halve the halves lengthwise and quarter them crosswise. Boil in salted water for 15 minutes until tender, drain the water, and set the potatoes aside. Wash the carrot, trim both ends, and peel them. Using a coarse grater, grate the appropriate amount from the bottom. Remove the stems from the tomatoes, peel them, quarter them, and remove the seeds. Halve the quarters lengthwise and crosswise. Wash the fresh celery, shake dry, and pick off any unblemished leaves. Chop them, reserving 2 tablespoons and freezing the rest. Cut the unblemished stalks crosswise into approximately 3 mm wide rolls and reserving 2 tablespoons. Freeze the remaining rolls. Weigh the frozen goods and thaw them. Wash the fresh, red peppers, remove the stalks, and cut diagonally into approximately 6 mm wide pieces, leaving the seeds. For the seasoning, quarter the olives lengthwise and set aside with the remaining ingredients. Combine the sauce ingredients and stir until the sugar is dissolved. Strain the chicken pieces and mix the remaining marinade into the sauce. Heat the olive oil in a deep pan or wok until fragrant. Add the onions and garlic cloves and fry for 30 seconds, then add the chicken pieces and fry for 3 minutes. Add the zucchini, carrot, celery stalks, and bell pepper and stir-fry for 1 minute. Stir in the potato and tomato pieces along with the seasoning. Stir-fry for another minute, then deglaze with the sauce. Cover and simmer for 3 minutes. Season with salt and pepper, divide among warmed serving plates, garnish, serve immediately while still warm, and enjoy.