Chicken Chasseur

To begin with, prepare chicken soup by boiling chicken giblets in water for about an hour together with an onion, bay leaf spice and a bunch of mixed herbs. Measure out half a liter of this liquid.

Cut the chicken into 6-8 pieces. Dust the poultry pieces with well-seasoned flour. Cut the bacon into finger-sized pieces, roast it in a frying pan for a few minutes and then put it into a saucepan. In the same frying pan, heat the butter and fry the poultry pieces until golden brown. Then add the fried poultry pieces to the bacon in the saucepan. Soften the mushrooms and tomatoes in the butter and then add them to the pot. Pour wine and chicken soup and sprinkle the rest of the flour on top.

Let the mixture bubble up and thicken. Season well and perhaps add more white wine. Serve together with long grain grainy rice.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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