Braised Chicken with Vegetables and Herbs
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Ingredients
for
- Ingredients
- 1 Roasted Chicken (1.6 kg)
- 2 Tbsps olive oil
- 1 bunch mixed Fresh herbs (thyme, rosemary, sage)
- 2 onions
- 2 sticks Celery
- 1 Zucchini
- 2 Red Bell pepper
- 1 yellow Bell pepper
- 4 Tomatoes
- 1 chili pepper
- 100 milliliters Chicken broth
- salt
- freshly ground peppers
Preparation steps
1.
Rinse chicken cutlets, pat dry and season the outside and inside with salt and pepper. Place half the herbs on the cutlets and tie in a roll with kitchen twine. Place in a roasting pan (coated with 1 tablespoon oil) and roast for about 30 minutes in a preheated oven at 180°C (approximately 350°F).
2.
Peel the onions and cut into wedges. Rinse zucchini, celery and bell peppers, trim and cut into large pieces. Rinse the tomatoes, cut in half and remove the stems. Add prepared vegetables, broth and chile pepper to roasting pan and simmer in oven for an additional 45-60 minutes. Add water if needed to prevent scorching. Season with salt and pepper and remove kitchen twine before serving.
