HÜHNERRAGOUT  mit  KAPERN

Chicken Stew with Capers

4 chicken thighs (skinless)
1 small onion
3 cloves of garlic
4 stalks celery
2 tbsp. olive oil
200 ml white wine
400 ml vegetable soup
200 g creme fraiche
2 tbsp. mustard
1 tsp. turmeric
1 tsp. cornstarch (cornflour)
50 g capers
chervil, tarragon (or. parsley, basil)
salt, pepper
 

 

Preheat oven to 180 ° C.
Season chicken legs with salt and pepper. Peel, halve and slice onion thinly.
Chopping garlic. Peel and chop celery. Heat olive oil and fry the chicken thighs on both sides for 3 minutes. Remove and sauté onions and garlic in the frying residue. Deglaze with wine. Place chicken thighs in the sauce, douse with soup and simmer for about 40 minutes in the oven.
Mix well herbs, creme fraiche, mustard, turmeric and cornflour. Stir cream into the sauce.Cover the legs with celery and capers and cook the stew in the oven about 15 minutes.

  
       Side dish: rice, baguette, potatoe puree
     
 

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