One Pot Chicken Ragout

Ingredients for 2 servings:

• 300 g chicken breast fillet(s)
• 2 tbsp rapeseed oil
• 300 g potatoes, mainly waxy
• 300 g bell pepper(s), colored
• 100 g onion(s)
• 1 tbsp tomato paste
• 1 tbsp paprika powder
• 4 bay leaves
• ½ tsp caraway powder
• 2 cloves garlic
• 100 ml white wine
• 300 ml chicken broth
• ½ organic lemon(s), juice and zest
• 2 tbsp, heaped sour cream
• some parsley
• ½ tsp Pul Biber
• some sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

slightly spicy, Hungarian style

Wash the chicken breast fillet, pat dry, and cut into medium-sized cubes. Peel the potatoes, halve them, cut them into slices about 3 mm thick, and pat them dry. Roughly dice the bell peppers and onions. Heat the oil in a wide saucepan and braise the potatoes for about five minutes. Deglaze with a small splash of stock and braise for another five minutes. Stir in the bell peppers and onions and braise for another five minutes. Add a little stock, if desired. Stir in the paprika, tomato paste, caraway seeds, bay leaves, and freshly squeezed garlic and braise briefly. Deglaze with the white wine and stock, add the lemon, and stir in the chicken. Bring to a boil, thicken with a little sauce thickener, and simmer for five minutes. Serve on plates and top each with 1 tablespoon of sour cream. Sprinkle with freshly chopped parsley. Note: You can also stir the cream into the ragout at the end.