Veronese-style chicken

Ingredients for 4 servings:

• 4 chicken legs or 2 half chickens, cut up
• 100 g olives, pitted
• 4 large onions, diced
• 500 g mushrooms, sliced
• 3 m.-sized carrot(s), sliced
• 3 cloves garlic
• 100 ml vegetable stock
• 150 ml red wine
• 800 g tomatoes, peeled, in pieces
• Tabasco
• Tomato ketchup
• Salt and pepper, freshly ground
• curry powder
• nutmeg
• Paprika powder, sweet
• Flour
• 200 g cream
• 500 g pasta (spaghetti)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the chicken pieces well with salt, pepper, paprika, nutmeg, and curry powder, and dust with flour. Brown them all over in a large pan (do not finish cooking), remove from the pan, and set aside. Sauté the onions, mushrooms, carrots, olives (chopped if desired), and garlic in the pan juices. Deglaze with the stock and red wine, then add the tomatoes, a little Tabasco, and a generous dash of ketchup. Cook for 15 minutes. Then add the chicken pieces and simmer for at least 20 minutes. Towards the end, add cream to the sauce, if desired, and season to taste. Meanwhile, cook the spaghetti. Serve immediately or transfer to a baking dish to reheat in the oven. Serve with the spaghetti.