Summary

Ingredients

• 400 g chicken breast fillet (s)
• 100 g bacon
• 1 onion (s), finely diced
• 1 bunch spring onion (s)
• 400 ml red wine, dry
• 1 pinch (s) sugar
• 400 ml chicken broth
• 1 can tomato (s) in pieces, just under 400 g
• 3 tablespoon tomato paste
• 2 bay leaves
• 3 teaspoons pepper
• 300 g mushrooms, fresh
• 1 handful parsley, finely chopped
• some butter for frying

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Instructions

1. Sear the chicken breast fillets, diced bacon, onions and chopped spring onions with a little butter in a large saucepan. Then take the fillets out of the pot briefly.
2. Add red wine to the saucepan and cook for 3 minutes. Add the broth, tomato pieces, a pinch of sugar, the tomato paste, the pepper and the bay leaves. Boil.
3. Add the chicken breast fillets to the broth and simmer on a low heat with the lid on for 30-40 minutes until the sauce is thick. Don`t forget to stir in between.
4. Prepare the mushrooms and add to the mixture and cook for another 5 minutes. Season to taste with salt and pepper.
5. Serve hot in a deep plate, with a baguette or bread roll, and sprinkle with parsley.