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🍽️ Chicken with Tomatoes and Celery

372 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the chicken under running water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Cut the chicken into eight equal pieces.
  4. 4. Wash the tomatoes thoroughly.
  5. 5. Remove the hard stem area from the top of the tomatoes.
  6. 6. Cut each tomato into eight wedges.
  7. 7. Wash the celery under running water.
  8. 8. Remove the tough strings and hard ends from the celery.
  9. 9. Dice the celery into small, even cubes.
  10. 10. Peel the shallot and remove the dry skin.
  11. 11. Peel the garlic clove and remove the skin.
  12. 12. Finely chop the shallot and the garlic.
  13. 13. Season the chicken pieces with salt, pepper, and paprika powder.
  14. 14. Heat oil in a large pan.
  15. 15. Fry the chicken pieces until golden brown on all sides.
  16. 16. Remove the meat from the pan and set it aside.
  17. 17. Add the shallot and garlic to the remaining frying fat.
  18. 18. Sauté the vegetables until translucent, but not brown.
  19. 19. Add the celery cubes to the pan.
  20. 20. Sauté the celery briefly with the rest of the vegetables.
  21. 21. Fold the tomatoes into the vegetables.
  22. 22. Deglaze the mixture with the wine.
  23. 23. Pour in the broth.
  24. 24. Season the sauce again with salt and pepper.
  25. 25. Stir the tomato paste into the sauce.
  26. 26. Place the chicken pieces, except for the breast pieces, into the pan.
  27. 27. Simmer the dish over medium heat for about 40 minutes.
  28. 28. Add the breast pieces after 20 minutes.
  29. 29. Let the breast pieces cook along with the rest.
  30. 30. Add a little more broth if necessary, as the sauce reduces too much.
  31. 31. Taste the dish and adjust seasoning with salt and pepper.
  32. 32. Portion the chicken onto the plates.
  33. 33. Sprinkle the dish with fresh parsley.
  34. 34. Serve the food warm.

Nutrition per serving