Summary

Ingredients

• 1 large chicken
• 2 ½ kg onion (s)
• 250 g tomato puree
• 0.5 ½ cup olive oil
• 1 glass white wine, dry
• some red wine vinegar
• 40 g paprika powder, noble sweet
• 5 bay leaves
• 3 clove (s) garlic
• 2 tablespoon honey
• 0.5 teaspoon ½ chilli flakes
• 1 teaspoon cinnamon powder
• 5 carnation (s)
• salt and pepper

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Instructions

1. Portion the chicken and fry on all sides in the olive oil with all the spices except salt.
2. Take the meat out of the pot.
3. Peel the onions and garlic, score crosswise on the stalk and place in the saucepan. Fry briefly, place meat on top and deglaze with white wine. After 3 minutes add the tomato puree, vinegar and honey and fill up with water until everything is almost covered. Add 1 - 2 teaspoons of salt and simmer over medium to high heat with the lid closed for about 1 hour until the onions almost crumble. If necessary, add salt.
4. Serve with fresh white bread or French fries.
5. Tip: Tastes even better the next day, also cold (like chutney).
6. Rather, choose smaller types of onion.