Braised baked chicken with autumn vegetables

Name: Braised baked chicken with autumn vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 350 g Carrots; 400 g Brussels sprouts; 4 Shallots; 1 (about 1.2 kg) ready-to-cook chicken; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 Bay leaves; 1 TABLESPOON Instant vegetable stock; 1 TEASPOON Sweet peppers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

350 g Carrots
400 g Brussels sprouts
4 Shallots
1 (about 1.2 kg) ready-to-cook chicken
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 Bay leaves
1 TABLESPOON Instant vegetable stock
1 TEASPOON Sweet peppers

Directions

1
Clean, peel and wash the carrots. Clean and wash the Brussels sprouts, possibly halve depending on size. Peel shallots and cut into rings. Cut the chicken into 8 pieces, wash and pat dry. Heat 2 tablespoons of oil in a frying pan, fry the chicken parts in it all around, remove. Add the prepared vegetables to the hot frying fat and fry for 2-3 minutes while turning.
2
Season with salt and pepper. Add 600 ml water and bay leaf, bring to the boil and stir in broth. Mix paprika and 2 tablespoons of oil, season with salt. Brush the chicken parts with it all around, place on the vegetables. Braise open in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 35-40 minutes. Bread tastes good with it