Chicken countrywoman style with winter vegetables

Name: Chicken countrywoman style with winter vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Brussels sprouts; 7-10 Tbsp Salt; 400 g Carrots; 2 Branches of rosemary; 2 Oranges; 350 g Tomatoes; 1 (approx. 1.5 kg) chicken ready to cook; 2 TABLESPOONS Sweet peppers; 2 Mettenden; 1⁄4 l Vegetable broth

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Brussels sprouts
7-10 Tbsp Salt
400 g Carrots
2 Branches of rosemary
2 Oranges
350 g Tomatoes
1 (approx. 1.5 kg) chicken ready to cook
2 TABLESPOONS Sweet peppers
2 Mettenden
1⁄4 l Vegetable broth

Directions

1
Clean, wash and halve the Brussels sprouts and cook in boiling salted water for about 3 minutes. Drain the sprouts and let them drain. Peel, wash and cut carrots into small pieces. Wash the rosemary, shake dry and chop coarsely.
2
Peel oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins and collect it. Wash and quarter the tomatoes.
3
Wash the chicken thoroughly, dab dry and cut into 8 pieces. Rub chicken parts with salt and paprika and put them on a fat pan. Spread vegetables around the chicken, spread mettenden, orange fillets and rosemary on top.
4
Pour in orange juice and stock.
5
Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 1-1 1⁄4 hours. Turn vegetables from time to time. Remove everything. Season vegetables with salt and pepper. Fresh country bread tastes good with them.