Braised Chicken Stew with Bell Peppers and Bacon
Ingredients
- Ingredients
- 1 Roasted Chicken (ready to cook)
- salt
- freshly ground peppers
- 2 onions
- 1 garlic clove
- 50 grams Smoked bacon
- 1 Tbsp olive oil
- ¼ l Chicken broth
- ⅛ l white wine
- 3 Tomatoes
- Bell pepper (1 yellow and red)
- Basil (for garnish)
Preparation steps
Cut the whole roaster chicken in 8 slices and season with salt and pepper. Peel the onions and chop. Peel the garlic and crush. Dice the bacon finely.
Heat olive oil in a pan and fry the bacon in it until crispy. Remove the bacon with a slotted spoon from the pan and set aside. Fry the chicken slices in the same pan and fry until crispy on all sides. Add the onions and garlic to the chicken and fry until soft.
Pour in the chicken broth and white wine, cover the pan and simmer for about 25 minutes over low heat.
Blanch the tomatoes for a few seconds, peel, quarter, remove the core and dice the pulp. Rinse the bell peppers, halve, remove seeds and ribs, and cut into strips.
Add the fried bacon, diced tomatoes and peppers to the chicken stew, and simmer for another 15 minutes. Serve garnished with basil.
