Summary

Ingredients

• 1 chicken (preferably corn chicken)
• 1 vegetable onion (s)
• 1 clove garlic
• 1 vanilla pod (s)
• 1 teaspoon sea salt
• pepper
• 2 tablespoons oil
• 1 tablespoon tomato paste
• 200 ml white wine
• 400 ml poultry broth
• 200 g mushrooms, small
• 2 tablespoon butter
• Parsley, smooth

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Instructions

1. Slice the chicken. Cut the onion into fine strips. Chop the garlic. Cut the vanilla pod in half. Halve one half lengthways and scrape out the pulp. Mix with the sea salt. Cut the other half into small pieces.
2. Season the chicken parts with the vanilla salt and pepper and fry them all over in the oil. Add the tomato paste, toast briefly and deglaze with the white wine. Add the pieces of vanilla pod and reduce the liquid by half.
3. Pour in the poultry stock and cover everything and let simmer over a gentle heat for approx. 40 minutes.
4. In the meantime, clean the mushrooms and sauté them in the butter, season with salt and pepper and add to the chicken just before the end of the cooking time.
5. At the end, add coarsely chopped parsley to the pot and season with salt and pepper if necessary.
6. We complete it with wide, homemade ribbon noodles and a good Elbling.