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Ingredients
Braised Chicken with Vegetables
- Ingredients
- 400 grams carrots
- 3 sticks Celery
- 2 onions
- 450 grams Tomatoes
- 4 Chicken legs (each about 200 grams)
- 200 grams Peas (canned)
- 50 grams raisins
- 300 milliliters white wine
- 600 milliliters Chicken broth
- salt
- ½ tsp cayenne pepper (to taste)
- 400 grams Corn
- 2 Tbsps vegetable oil
- 4 Tbsps butter
- 4 Tbsps parsley
- 1 Tbsp lemon juice
Rinse, peel and cut carrots into strips. Rinse the celery, pull off the outer fibrous ribs with a knife and cut into slices. Peel the onions and cut into rings. Blanch tomatoes, peel, remove the seeds and cut into slices. Rinse the chicken and pat dry. Place the chicken in a large pot. Add the tomatoes, raisins, vegetables, chicken broth and white wine and bring to a boil. Season with salt and cayenne pepper. Cook over a low flame, covered, about 50 minutes.
Preheat the oven to 200°C (approximately 400°F).
Rinse corn. With a sharp knife, cut each cob into three pieces. Brush with vegetable oil and bake on a sheet lined with parchment paper 20-30 minutes.
Rinse the parsley and chop finely.
10 minutes before the end of cooking, add the tomatoes to the chicken stew. Season with lemon juice, parsley, salt and cayenne pepper as desired.
Before serving, sprinkle corn with butter and salt.