Traditional Stew with Chicken Chunks

Traditional Stew with Chicken Chunks
See the instructions for traditional stew in a video.

4 servings.

2 packs of The Vegetarian Butcher Chicken Chunks
1 onion finely chopped
1 carrot chopped
1 stick of celery chopped
1/2 leek chopped
1 garlic clove finely chopped
1 tbsp tomato puree
100 ml red wine
500 ml water
3 tsp vegetable stock powder or gravy powder
1 sprig of rosemary
2 sprigs of thyme
5 juniper berries
3 cloves
2 bay leaves
½ tsp pepper
2 tsp mustard seeds
1 tbsp flour
(Rapeseed) oil

Fry the vegetables in (rapeseed) oil until golden. Add the tomato puree and cook for another minute, then add the wine.
Add the mustard, herbs and spices and let it simmer very slowly with the lid on. Remove the lid and leave to boil down and reduce to half; the gravy will have thickened. Try to remove the whole spices as much as possible (it doesn’t matter if some are still left in the dish).

Coat the chicken chunks with flour and fry them in (rapeseed) oil before putting them into the gravy to simmer softly for about 10 minutes on the lowest flame.
The stew tastes great with mashed potato, red cabbage and apple sauce.