Chicken Stifado

Name: Chicken Stifado
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g Onions; 2 Garlic cloves; 600 g Chicken filet; 3 TABLESPOONS Olive oil; 1 can(s) (850 ml) peeled tomatoes; 250 ml Vegetable broth (instant); 5 TABLESPOONS Red wine vinegar; 2 TEASPOONS Sugar; 1 TABLESPOON Tomato paste; 3 Branches of rosemary; 1 Bay leaf; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley strips

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g Onions
2 Garlic cloves
600 g Chicken filet
3 TABLESPOONS Olive oil
1 can(s) (850 ml) peeled tomatoes
250 ml Vegetable broth (instant)
5 TABLESPOONS Red wine vinegar
2 TEASPOONS Sugar
1 TABLESPOON Tomato paste
3 Branches of rosemary
1 Bay leaf
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Parsley strips

Directions

1
Peel onions and garlic. Chop onions coarsely, garlic finely. Wash the chicken meat, dab dry and cut into approx. 2 cm cubes. Heat 2 tablespoons of olive oil in a pan with a high rim.
2
Fry the diced chicken on a high heat for about 4 minutes until golden brown all around. Add onions and garlic and stir-fry for about 4 minutes. Add tomatoes and stock. Bring to the boil and stir in vinegar, sugar and tomato paste.
3
Add rosemary and laurel. Cover and braise over medium heat for about 35 minutes. Cook the last 15 minutes in the open pan, stirring occasionally. Season with salt and pepper. Stir in 1 tablespoon of olive oil.
4
Serve the braised chicken with the sauce. Sprinkle with parsley. Flatbread tastes good with it.