Creamy Chicken Ragout

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel onion and garlic and chop finely. Wash the meat, pat dry and cut into small strips or cubes Wash, quarter and core the tomatoes and cut the pulp into cubes, set aside for later.
Leave the bacon in a pan until crispy, remove it. Fry the meat in the hot bacon fat, turning, also remove.
3 tablespoon. Heat margarine in a saucepan, sauté onion and garlic in it, dust with flour, sweat while stirring. Add tomato paste, sweat briefly, stir in approx. 1/2 l water and cream and bring to the boil, stir in the stock, simmer over a low heat for approx. 5 minutes.
Drain the pepper, wash oregano, pluck and finely chop. Now add the pepper, meat, bacon, tomato and oregano to the sauce. Ragout approx. 10min. Simmer. If necessary, season the ragout with salt and pepper.
Ribbon noodles go best with this

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