Chicken filet on braised vegetables

Name: Chicken filet on braised vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 medium-sized onions; 2-3 (approx. 500 g) Courgette; 3 Peppers (e.g. red, green and yellow); 3-4 (750 g) Fish tomatoes; 1-2 Twigs fresh or slightly dried. Rosemary; 4 (approx. 500 g) Chickenfiets; 7-10 Tbsp salt, black pepper; 1 untreated lemon; 1/2 bunch Parsley; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON Tomato paste

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
2 medium-sized onions
2-3 (approx. 500 g) Courgette
3 Peppers (e.g. red, green and yellow)
3-4 (750 g) Fish tomatoes
1-2 Twigs fresh or slightly dried. Rosemary
4 (approx. 500 g) Chickenfiets
7-10 Tbsp salt, black pepper
1 untreated lemon
1/2 bunch Parsley
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON Tomato paste

Directions

1
Cold water the clay pot with the lid for 10-15 minutes, then remove
2
Peel garlic and onions. Finely chop the garlic. Halve and slice the onions. Clean, wash and chop the vegetables. Wash rosemary, pluck needles and chop. Wash, dry and season the meat
3
Fill the vegetables, onions, rosemary and half the garlic into the clay pot, mix and season. Place the fillets on top. Put the lid on the pot. Cook in a non-preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 1/4 hours
4
Wash lemon hot, rub dry. Grate peel, squeeze juice. Wash and chop the parsley. Mix lemon rind, parsley and the rest of the garlic. Dissolve stock in 1/8 l hot water, stir in tomato paste and pour on after 50 minutes cooking time. Sprinkle lemon mixture over it and finish cooking open. Season to taste with salt, pepper and some lemon. Served with: wholemeal bread