Summary

Ingredients

• Olive oil for frying
• 1 onion (s), diced
• 3 clove (s) garlic, chopped
• 600 g chicken, fresh, diced approx. 4 cm in size
• 500 ml vegetable stock
• 200 ml red wine
• 1 can tomato (400 g), diced
• 6 medium potato (s), cut into pieces
• 4 medium carrot (s), sliced
• 3 stalks celery, sliced
• 200 g peas
• some rosemary
• salt and pepper

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Instructions

1. Heat the olive oil in a large saucepan. Sauté the onion and garlic in it. Add the chicken and fry briefly for about 2 minutes. Add the vegetable stock, red wine and canned tomatoes all at once and bring to the boil. Then add the potatoes, carrots and celery (make sure that everything is largely covered with liquid - otherwise add some broth, water or wine). Wait until everything boils again and then simmer on a low level for approx. 50 minutes. Add the peas 5 minutes before the end of the cooking time. Season the stew with rosemary, salt and pepper and serve hot.
2. Serve with fresh baguette.