Braised paprika-herb chicken with carrots, leek and potatoes

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 ready-to-cook chicken (approx. 1.25 kg)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 750 g Potatoes
  • 500 g Carrots
  • 3 Bay leaves
  • 1 (approx. 300 g) Stalk leek (leek)
  • 1/2 bunch flat leaf parsley
  • 1 collar Thyme
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp laurel branch

Directions

  1. 1

    Wash the chicken, pat dry. Tie wings and legs together with kitchen string. Season with salt and pepper. Peel and wash potatoes and carrots and cut them into large pieces. Spread chicken and prepared vegetables on the fat pan of the oven.

  2. 2

    Season vegetables with salt and bay leaf. First braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 30 minutes. In the meantime, clean, wash and cut leek into large pieces.

  3. 3

    Wash the thyme, chop finely. Pour 200 ml water over the chicken and vegetables. Add leek. Sprinkle chicken with paprika and thyme, braise for another 20 minutes, wash parsley, pluck leaves and fold into the vegetables shortly before the end of the cooking time.

  4. 4

    Arrange on a plate and serve garnished with laurel.

Nutrition Facts

KCAL
530 kcal
CARBS
29 g
FATS
23 g
PROTEINS
51 g