Braised vegetable chicken
easy
60 mins
60 mins
Ingredients
- 1 ready-to-cook chicken
- 7-10 Tbsp (1,3 kg)
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 200 g Shallots
- 1/2 l clear broth (instant)
- 500 g Carrots
- 2 Kohlrabis (approx. 200 g each)
- 1/2 untreated lemon
- 2-3 TABLESPOONS dark sauce thickener
- 1 collar curly parsley
Directions
- 1
Wash the chicken, dab dry and divide into 12 pieces. Heat the oil in a frying pan and fry the chicken pieces thoroughly all around. Season with salt and pepper. Peel the shallots and, depending on their size, halve them if necessary. Fry them briefly and deglaze with broth. Cover and stew for about 30 minutes. Meanwhile clean and wash the carrots and kohlrabi and cut them diagonally into slices or cubes.
- 2
Wash lemon and cut into half slices. Add vegetables and lemon slices to the chicken and braise for the last 15 minutes. Add sauce thickener and bring to the boil while stirring. Season the ragout with salt and pepper. Wash parsley, dab dry and chop except for a little bit for garnishing. Arrange the chicken with the vegetables on a deep plate and serve sprinkled with parsley and garnished. Delicious with baguette
- 3
Plate: Palatine ceramics
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