Chicken casserole with leek

Name: Chicken casserole with leek
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 3-4 Stem(s) fresh or 1 tsp dried thyme; 1 (approx. 1.2 kg) ready-to-roast chicken; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TEASPOONS Rose peppers; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp 750 g-1 kg potatoes (mainly waxy); 2 (approx. 500 g) large poles; 7-10 Tbsp Leeks

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

3-4 Stem(s) fresh or 1 tsp dried thyme
1 (approx. 1.2 kg) ready-to-roast chicken
2-3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TEASPOONS Rose peppers
1 can(s) (850 ml) Tomatoes
7-10 Tbsp 750 g-1 kg potatoes (mainly waxy)
2 (approx. 500 g) large poles
7-10 Tbsp Leeks

Directions

1
Wash the thyme, pluck it. Wash the chicken, dab dry and cut into 8-10 pieces. Fry in a frying pan in hot oil all around. Season with salt, pepper and paprika
2
Add 1/8-1/4 l water and tomatoes with juice. Add thyme. Cover and cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour
3
Peel potatoes, wash and quarter them lengthwise. After approx. 20 minutes add to the chicken and braise
4
Clean, wash and cut the leek into pieces. After another 20 minutes add to the chicken and also braise. Season and arrange everything again
5
You can also use chicken parts (e.g. legs and wings) for the casserole instead of a whole chicken