Chicken pan with new potatoes and asparagus

Name: Chicken pan with new potatoes and asparagus
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken breasts (approx. 500 g each) on bone, with skin; 800 g small new potatoes; 2 Onions; 500 g green asparagus; 300 g cherry tomatoes; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 250 ml Vegetable broth; 4 Stem(s) Parsley

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken breasts (approx. 500 g each) on bone, with skin
800 g small new potatoes
2 Onions
500 g green asparagus
300 g cherry tomatoes
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
250 ml Vegetable broth
4 Stem(s) Parsley

Directions

1
Wash chicken breasts and pat dry. Cut fillets with a sharp knife with skin from the bone. Cut the fillets in half. Wash potatoes thoroughly and cut in half. Peel onions and dice very finely. Wash asparagus, cut off woody ends. Depending on the length, cut the stalks in half if necessary. Washing tomatoes
2
Heat 2 tablespoons of oil in a large frying pan. Place the meat in the pan with the skin side down. Fry for about 12 minutes, turning the meat well. Season with salt and pepper and remove. Heat 1-2 tbsp. oil in the frying pan, add potatoes and fry well while turning. Fry over medium heat for about 10 minutes, turning. Add onions and fry briefly. Season with salt and pepper
3
Add asparagus and mix with the potatoes. Deglaze with stock, bring to the boil, cover and cook for 15-20 minutes. After 5-10 minutes, place the meat on the potatoes with the skin side facing upwards. Approximately 5 minutes before the end of the cooking time, add the tomatoes, cover and continue cooking. Wash the parsley, shake dry and chop the leaves finely. Arrange the pan sprinkled with parsley