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Ingredients
for
4
Mediterranean Chicken Ragout
30 min., ready in 50 min.
Time:
Ingredientsfor
- Ingredients
- 500 grams Chicken breasts
- 1 Fennel bulb
- 1 can white Beans (425 ml)
- 3 garlic cloves
- 1 onion
- 2 Tbsps olive oil
- 50 grams Pine nuts
- 1 can Tomatoes (450 ml)
- 200 milliliters Chicken broth
- 60 grams pitted black Olives
- salt
- freshly ground peppers
- 1 Tbsp chopped fresh Basil
Preparation
1.
Rinse the chicken, pat dry and cut into bite-sized cubes. Trim the fennel, cut into quarters and remove the stalk.
2.
Drain the white beans in a sieve. Peel and finely chop the garlic and the onion.
3.
Heat the oil in a pan and cook the meat on all sides until golden brown, remove and set aside. Add the pine nuts, onion, garlic and fennel to the pan, sauté 2-4 minutes, deglaze with the canned tomatoes and broth and simmer over medium heat for 10-15 minutes.
4.
Add the olives and return the chicken, season with salt and pepper and sprinkle with basil. Serve in the pan with a baguette.