Spicy chicken stew

Ingredients for 4 servings:

• 1 roast chicken, ready roasted
• 1 small can of mushrooms
• 200 g bacon cubes
• 1 m.-sized onion(s)
• 1 can tomatoes, chopped, 400 g
• 1 bunch of parsley or 1 pack of frozen parsley
• 1 jar chicken stock, 400 ml
• 1 pinch(s) of sugar
• possibly salt
• 1 tsp cornstarch, if desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Remove the skin from a cooked roast chicken, pull the meat from the bones, and cut into bite-sized pieces, then set aside. Drain the canned mushrooms, finely dice the onion, and finely chop the fresh parsley. Fry the bacon cubes in a large pot over medium heat until slightly crispy. Add the mushrooms and fry lightly, then add the diced onion and cook until translucent. Deglaze with the canned tomatoes and chicken stock. Add a good pinch of sugar and heat the meat through the sauce. Season with salt if desired, but since the bacon is already very flavorful, it’s usually not necessary. If desired, thicken the sauce with 1-2 teaspoons of cornstarch dissolved in water. In this case, bring back to a boil briefly and stir in the cornstarch. Finally, stir in the chopped parsley. Whole-grain rice goes very well with this dish.