Chicken on autumn vegetables from the Römertopf

Name: Chicken on autumn vegetables from the Römertopf
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 150 g Carrots; 500 g Potatoes; 1 small stick of leek (leek); 1 yellow and red pepper; 1/2 Head Cauliflower; 4 Stem(s) Oregano; 1 (approx. 1 kg) ready-to-cook chicken; 2 TABLESPOONS Oil; 1 TABLESPOON Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 2 Bay leaves; 1/8 l Vegetable broth; 1/8 l dry white wine

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

150 g Carrots
500 g Potatoes
1 small stick of leek (leek)
1 yellow and red pepper
1/2 Head Cauliflower
4 Stem(s) Oregano
1 (approx. 1 kg) ready-to-cook chicken
2 TABLESPOONS Oil
1 TABLESPOON Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
2 Bay leaves
1/8 l Vegetable broth
1/8 l dry white wine

Directions

1
Water the Römertopf with the lid (approx. 3.5 litres capacity) for 10-15 minutes in cold water, take it out. Peel and wash carrots and potatoes. Cut carrots diagonally into slices. Quarter potatoes. Clean, wash and cut leek into rings.
2
Quarter peppers, clean, wash and cut into thin strips. Clean cauliflower, cut into small florets and wash. Wash oregano, shake dry and chop except for something to garnish. Wash chicken, dab dry and cut into 8 pieces
3
Mix oil with paprika powder, salt and pepper. Spread chicken parts with it. Peel garlic and press it through a garlic press. Mix vegetables, garlic, some salt and bay leaf. Put everything into the watered Roman pot and put the chicken parts on top.
4
Pour the broth and wine and put it covered on the grid in the cold oven. Turn on the oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3). Cook everything for about 1 1/4 hours. Remove the lid and roast in the oven for another 15 minutes. Remove and garnish with oregano