Braised paprika-herb chicken with carrots, leek and potatoes

Name: Braised paprika-herb chicken with carrots, leek and potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.25 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Potatoes; 500 g Carrots; 3 Bay leaves; 1 (approx. 300 g) Stalk leek (leek); 1/2 bunch flat leaf parsley; 1 collar Thyme; 7-10 Tbsp Sweet peppers; 7-10 Tbsp laurel branch

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.25 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Potatoes
500 g Carrots
3 Bay leaves
1 (approx. 300 g) Stalk leek (leek)
1/2 bunch flat leaf parsley
1 collar Thyme
7-10 Tbsp Sweet peppers
7-10 Tbsp laurel branch

Directions

1
Wash the chicken, pat dry. Tie wings and legs together with kitchen string. Season with salt and pepper. Peel and wash potatoes and carrots and cut them into large pieces. Spread chicken and prepared vegetables on the fat pan of the oven.
2
Season vegetables with salt and bay leaf. First braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes. In the meantime, clean, wash and cut leek into large pieces.
3
Wash the thyme, chop finely. Pour 200 ml water over the chicken and vegetables. Add leek. Sprinkle chicken with paprika and thyme, braise for another 20 minutes, wash parsley, pluck leaves and fold into the vegetables shortly before the end of the cooking time.
4
Arrange on a plate and serve garnished with laurel.