Chicken and vegetable casserole from the oven

Name: Chicken and vegetable casserole from the oven
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 300 g baby potatoes; 200 g fine carrots; 4 Shallots; 1 (approx. 150 g) small aubergine; 1 Courgette; 7-10 Tbsp Salt; 1 Lemon; 1 clove of garlic; 1 (approx. 1 kg) ready-to-cook chicken; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/4 l dry white wine; 1 TABLESPOON Tomato paste; 2 Bay leaves; 2 stem(s) Sage; 200 ml Vegetable broth (instant)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

300 g baby potatoes
200 g fine carrots
4 Shallots
1 (approx. 150 g) small aubergine
1 Courgette
7-10 Tbsp Salt
1 Lemon
1 clove of garlic
1 (approx. 1 kg) ready-to-cook chicken
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/4 l dry white wine
1 TABLESPOON Tomato paste
2 Bay leaves
2 stem(s) Sage
200 ml Vegetable broth (instant)

Directions

1
Wash the potatoes carefully. Cook in boiling water for about 15 minutes, drain. In the meantime peel carrots and shallots. Clean and wash aubergine and courgette. Cut vegetables into smaller pieces.
2
Sprinkle aubergine pieces with salt, let them stand for 10 minutes and dab them dry. Wash the lemon and halve the garlic. Cut the chicken into 6-8 pieces, wash and pat dry. Heat the oil in a frying pan.
3
Fry the chicken, carrots and shallots for about 10 minutes, turning them over. Season with salt and pepper. Deglaze with white wine, stir in tomato paste. Spread all prepared ingredients and herbs on a fat pan of the oven, season again with salt and pepper.
4
Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes. After 20 minutes, turn everything over once and pour broth over it.