Light Chicken Stifado

Peel the onions and garlic. Coarsely dice the onions, finely dice the garlic.

Wash the chicken breast, pat dry well and cut into approx. 2 cm cubes. Rinse the rosemary and have the bay leaf ready.

Heat the olive oil in a heavy-bottomed pot.

Brown the chicken cubes well on all sides, season with salt and white pepper, then remove from the pot.

Sauté the onions and garlic in the cooking fat until translucent.

Add the tomato paste and briefly fry it together.

Return the meat to the pot. Add the canned tomatoes with their juice and break them up slightly with a spoon.

Stir in 250 ml water, the vegetable broth and red wine vinegar. Add the rosemary and bay leaf, bring to a boil.

Cover and simmer over low heat for about 25 minutes.

Remove the lid and cook uncovered for another approx. 15 minutes, stirring occasionally, until the sauce thickens slightly.

Season with salt, white pepper and a little sugar. Wash and finely chop the parsley. Plate the stifado and sprinkle with parsley.