Chicken with zucchini-mushroom-tomato vegetables
easy
90 mins
90 mins
Ingredients
- 1 ready-to-cook chicken (à 1100 g)
- 7-10 Tbsp Salt
- 300 g Courgette
- 300 g pink mushrooms
- 4 Tomatoes
- 1 Pot of rosemary
- 1/8 l Vegetable broth (instant)
- 1/8 l Red wine
- 7-10 Tbsp Pepper
- 7-10 Tbsp colourful pepper
Directions
- 1
Wash the chicken thoroughly, dab dry, rub with salt, place on the fat pan of the oven and roast in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 1 1/4 hours. In the meantime, wash and clean the vegetables. Cut zucchini into slices. Halve mushrooms, quarter tomatoes.
- 2
Wash the rosemary, dab dry and pluck the leaves from the stems. 40 minutes before the end of the frying time, deglaze the chicken with broth and red wine. 30 minutes before the end of the frying time, add the mushrooms, vegetables and 3/4 of the rosemary to the fat pan and cook until done. Season vegetables and mushrooms with salt and pepper. Sprinkle chicken with colored pepper. Arrange chicken and vegetables and serve sprinkled with the remaining rosemary
- 3
Scarf: Meyer Mayor
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