Red Wine – Chicken Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s)
- 1 tablespoon paprika powder
- Salt and pepper, from the mill
- 1 large onion (s)
- 2 cloves garlic)
- 500 g Chinese cabbae
- 2 tablespoon olive oil
- 200 ml red wine
- 200 ml poultry stock / stock
- 100 ml crème fraîche or cream
- Dill tips for garnish
Print Recipe
Pin Recipe Instructions
- Clean the chicken breast, then cut it into 3 cm cubes. Put in a bowl and sprinkle with paprika, salt and pepper. Massage the spices well into the meat. Peel the onion and garlic and cut into fine cubes.
- Clean the Chinese cabbage and cut into 6 cm pieces. Pour into a colander, wash well, drain.
- Heat olive oil in a saucepan and fry the chicken cubes. Then add the onion and garlic cubes and fry. After approx. 3 minutes, deglaze with red wine and stock or stock. Let the ragout simmer for another 5 minutes.
- Now add the Chinese cabbage and the creme fraiche or cream. Let simmer for another 3 minutes. If necessary, bind with a little cornstarch and season with salt and pepper. Serve sprinkled with dill.
- There was also boiled potatoes.
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