Chicken and Vegetable Pan

Name: Chicken and Vegetable Pan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 chicken ready to roast (approx. 1.2 kg); 150 g Mushrooms; 3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 200 ml White wine or broth; 2 Leek sticks (leek); 3-4 (approx. 350 g) Carrots; 1 TEASPOON Chicken broth; 1 collar Parsley; 1 TABLESPOON Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 chicken ready to roast (approx. 1.2 kg)
150 g Mushrooms
3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
200 ml White wine or broth
2 Leek sticks (leek)
3-4 (approx. 350 g) Carrots
1 TEASPOON Chicken broth
1 collar Parsley
1 TABLESPOON Cornstarch

Directions

1
Cut the chicken into 8-10 pieces, wash and pat dry. Clean, wash or rub the mushrooms and possibly halve them
2
Heat the oil in a casserole dish. Sauté the mushrooms in it and take them out. Season chicken parts with salt and pepper. Sauté in the frying fat while turning. Add wine and bring to the boil. Cover and stew for about 25 minutes.
3
Clean and wash the leek and carrots. Cut both into pieces and add to the chicken. Add 1/4 l water, stir in the chicken stock. Cook for another 20 minutes. Add the mushrooms after 15 minutes
4
Wash and chop the parsley. Stir the starch and 3 tablespoons of water until smooth, thicken the sauce stock with it. Season to taste. Sprinkle parsley over it. Serve with baguette or rice
5
Drink: Country wine