Braised chicken

Braised chicken

  • Minutes: 15
  • Servings: 2


  • 150 g wild rice mixture
  • Iodized salt
  • 2 tablespoons of pine nuts
  • 2 chicken legs
  • 1 chicken breast with bone
  • 1 clove of garlic
  • 3 onions
  • 30 g of dried tomatoes in oil
  • 200 ml vegetable stock
  • Pepper
  • Bunch of mixed wild herbs


  1. Cook rice in salted water. Roast pine nuts without fat, remove. Rinse chicken pieces and pat dry, halve breast. Cut garlic and onions into small pieces.
  2. Remove 1 tablespoon oil from the tomatoes, heat. Fry the meat in it on all sides. Fry the garlic and onions in it for a short time.
  3. Add tomatoes, stock, pine nuts and 100 ml of water to the chicken. Season with pepper and a little salt. Cover and allow to stew for about 30 minutes.
  4. Rinse herbs, shake dry and chop. Add to the chicken and heat briefly. Taste again. Serve chicken with herb sauce and rice.