Chicken in pot Soumaroff (Poulet en Cocotte Soumaroff)

Name: Chicken in pot Soumaroff (Poulet en Cocotte Soumaroff)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml dry white wine; 2 Garlic cloves; 2 Carrots; 200 g Mushrooms; 2 big tomatoes

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.2 kg)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml dry white wine
2 Garlic cloves
2 Carrots
200 g Mushrooms
2 big tomatoes

Directions

1
Wash the chicken, dab dry and cut into 4 pieces. Heat the oil in a casserole. Brown chicken parts all around, season with salt and pepper. Deglaze with wine. Steam meat for another 10 minutes at medium heat.
2
Peel garlic and dice finely. Peel and wash the carrots. Clean the mushrooms and clean them. Cut both into small cubes. Clean tomatoes, carve them crosswise and blanch them with boiling water. Quench and peel skin.
3
Cut the tomatoes in half, remove the seeds. Cut the flesh into small cubes. Add everything to the meat. Put the closed pot into the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2).
4
Stew meat and vegetables for about 20 minutes. Arrange the chicken with the vegetables on a plate. Baguette or rice is delicious with it.