Tuscan Chicken Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the marinade:
- 3 tablespoon olive oil
- 1 tablespoon honey
- 3 tablespoon soy sauce
- 3 tablespoon chili sauce
- 1 teaspoon cranberries (from the glass)
- 3 tablespoon ketchup
Also:
- 500 g chicken breast fillet (s)
- 800 g potato (s), small
- 1 large onion (s)
- 2 cloves garlic
- 3 tomato (s)
- 3 sprigs rosemary
- 1 sprig thyme
- 0.25 liter ¼ chicken broth
- Olive oil for frying, for the shape
Print Recipe
Pin Recipe Instructions
- Mix the first six ingredients for the marinade and add the washed and dried chicken fillets. Marinate in it for at least 1 hour (can also be done overnight).
- Peel the potatoes, cut larger tubers in half and fry them in olive oil for approx. 10 minutes on all sides until they are brown.
- Put the fried potatoes in a baking dish coated with olive oil.
- Peel and chop the garlic. Peel and halve the onion and cut the halves into rings. Wash and chop 1 sprig of thyme and 1 sprig of rosemary. Sauté the onions, garlic and chopped herbs in the frying fat, then pour over the potatoes.
- Place the meat with the marinade on the potatoes and fry everything in the oven at 200 degrees for about 15 minutes. Then pour in the hot chicken broth, spread the tomatoes and two sprigs of rosemary in the casserole and cook in the oven for another 30 minutes.
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