Chicken in the Casserole with Vegetables
20'
65'
easy
2
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Breast Fillet
1 συσκευασία Φιλέτο από Στήθος MIMIKOS
3 πατάτες
2 καρότα
125 γρ. στρογγυλά φρέσκα μανιτάρια
1 πράσο
1 δαφνόφυλλο
1 κ.σ. θυμάρι
10 κόκκοι μαύρο πιπέρι σπασμένο
|
1 κ.σ. γλυκό μπούκοβο
χυμός και ξύσμα από 1 πορτοκάλι
1 κ.σ. μουστάρδα
½ φλιτζάνι λευκό κρασί
1 σκελίδα σκόρδο
ελαιόλαδο
αλάτι
φρεσκοτριμμένο πιπέρι
Ingredients
1 tbsp sweet bukovo
juice and zest of 1 orange
1 tbsp mustard
½ cup white wine
1 clove of garlic
olive oil
salt
freshly ground pepper
1 pack of MIMIKOS Chicken Breast Fillet
3 potatoes
2 carrots
125 g round fresh mushrooms
1 leek
1 bay leaf
1 tbsp thyme
10 cracked black peppercorns
Preparation
Clean and chop the carrots, leeks, garlic, and potatoes into medium cubes. Heat 4-5 tablespoons of olive oil in a pan and sauté the vegetables. Leave them over high heat for a few minutes until they brown. Remove the vegetables and transfer them to a casserole dish. In the olive oil used for sautéing the vegetables, add the chicken breasts and whole mushrooms. Season with salt and sauté for a few minutes. Deglaze with white wine, then add mustard, thyme, bay leaves, black pepper, chili flakes, orange juice, and zest. Place the chicken and sauce on top of the vegetables, add 1 cup of water, and cover the casserole dish. Place the casserole in a preheated oven with top and bottom heat (without fan) at 200ºC (392ºF) for about 1 hour. When the chicken is cooked, serve it with the vegetables, drizzling the sauce on top.
We can optionally thicken the sauce with a little cornflour: Strain the sauce from the roasting pan into a small saucepan and place it over the heat. Add 1 teaspoon of cornflour with 2 tablespoons of water and stir it into the sauce. Mix for 2 minutes and serve.
A recipe by MIMIKOS.
watch the recipe video
