Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 large onions
• 1 leek
• 1 piece (s) celery
• 2 carrot (s)
• 2 small zucchini
• 1 bell pepper (s)
• 4 potato (s)
• 500 ml broth, clear
• 4 tablespoon tomato paste
• salt and pepper
• Paprika powder, rosemary, oregano, thyme, allspice, nutmeg
• 2 carnation (s)
• 1 bay leaf
• 5 juniper berries

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Instructions

1. Cut all ingredients into bite-sized pieces and place in a casserole. Searing is not necessary! Season generously with the herbs, you can also use herbs from Provence. You shouldn`t do without allspice, if you want you can also add a pinch of cinnamon.
2. Mix everything well. Stir tomato paste and paprika powder into the hot broth and pour over the remaining ingredients. If you want it spicier, you can of course also use cayenne pepper.
3. Place the closed stew pot in the preheated oven at 200 ° for approx. 60 minutes.
4. After 30 minutes, check whether there is still enough liquid in the pan, and if necessary, add more.
5. If necessary, make a cooking test after 45 minutes.
6. The overcooked onions and the broth with the tomato paste should result in a nice, creamy sauce.
7. A side dish is not necessary, the potatoes are already included.