Light chicken stifado

Name: Light chicken stifado
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 5-6 medium sized onions (approx. 400 g); 2 Garlic cloves; 600 g Chicken filet; 2 sprigs of fresh or slightly dried rosemary; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Vegetable broth; 3-4 Tbsp Red wine vinegar; 1 Bay leaf; 1-2 TEASPOONS Sugar; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

5-6 medium sized onions (approx. 400 g)
2 Garlic cloves
600 g Chicken filet
2 sprigs of fresh or slightly dried rosemary
1-2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TABLESPOON Tomato paste
1 can(s) (850 ml) Tomatoes
1 TEASPOON Vegetable broth
3-4 Tbsp Red wine vinegar
1 Bay leaf
1-2 TEASPOONS Sugar
1/2 bunch Parsley

Directions

1
Peel onions and garlic. Chop onions coarsely, garlic finely. Wash the meat, dab dry and cut into cubes of about 2 cm. Wash and drain the rosemary
2
2. heat the oil in a casserole dish. Brown the meat all around. Season with salt and pepper and remove. Sauté onions and garlic in the frying fat. Brown the tomato paste. Add meat again. Add tomatoes and juice, chop a little. Stir in 1/4 l water, stock, vinegar and herbs. Bring to the boil, cover and braise over a low heat for about 25 minutes
3
Then continue cooking for about 15 minutes, stirring occasionally. Season the stifado with salt, pepper and sugar. Wash and finely chop the parsley. Arrange everything and sprinkle with parsley. Serve with flat bread or rice