John Myers
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Hearty Vegetable – Chicken Pan
The perfect hearty vegetable – chicken pan recipe with a picture and simple step-by-step instructions.
for the marinade
- 200 g Fresh mushrooms
- 250 g Potatoes
- 1 piece Red peppers
- 100 g Baby carrots
- 1 piece Onion
- 2 piece Tomatoes
- 1 tsp Herbs, caraway seeds
- 1 tbsp Sunflower oil
- 1 tsp Roast Chicken Seasoning Salt
- 1 tbsp Sunflower oil
- 1 piece Garlic clove finely chopped
for the marinade
- Cut the fillet into small cubes and mix well with the marinade. Cover and place in the refrigerator for 2-3 hours.
- Wash and clean all vegetables. Peel, halve and slice the potatoes. Cut the mushrooms into slices. Cut baby carrots into sticks. Quarter the peppers, remove the seeds and cut into slices. Quarter the onions and cut into wedges.
- Fry the chicken in a large pan until crispy and set aside. Fry the potatoes in 1 tablespoon of oil until crispy and sprinkle with caraway seeds. Add the onions, peppers and carrots and fry with them. Add the chamignons and cook for a few minutes with the lid closed. Add the chicken cubes and season with the herbs and spices. Finally, put the tomato wedges on top and let it steep a little with the lid closed.
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