Chicken with Vegetables
Ingredients
- Ingredients
- 2 small chicken (cut into pieces)
- salt
- freshly ground peppers
- cayenne pepper
- 40 grams melted butter
- 3 onions (diced)
- 1 garlic clove (diced)
- 4 Tomatoes (diced)
- 2 bay leaves
- 1 sprig rosemary
- 250 milliliters white wine
- 250 milliliters Chicken broth (Instant)
- 2 Tbsps Brandy
- 1 tsp cornstarch
- 4 large, cooked potatoes
- 1 Tbsp butter
- 2 Tbsps vegetable oil
- 1 Tbsp chopped parsley
Preparation steps
Season chicken pieces with salt, pepper and cayenne pepper. Arrange in an ovenproof pan and spread with butter. Add onions, garlic, bay leaves, rosemary, wine, broth and brandy to the pan and roast in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Turn chicken over and cook for another 30 minutes, covered. 10 minutes before the end of baking, add tomatoes to the pan.
Cut potatoes into 1 cm cubes (approximately 1/2 inch). Heat oil and butter in a pan and cook potatoes until crispy.
Remove pan from the oven and take out rosemary and bay leaves. Set chicken aside and keep warm. Bring cooking sauce to a boil, thicken with cornstarch. Arrange chicken with potatoes on plates. Drizzle with sauce and sprinkle with parsley. Serve.
