Tuscan chicken casserole

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 tbsp honey
• 3 tbsp soy sauce
• 3 tbsp chili sauce
• 1 tsp cranberries (from the jar)
• 3 tbsp ketchup
• 500 g chicken breast fillet(s)
• 800 g potatoes, small
• 1 large onion(s)
• 2 cloves garlic
• 3 tomatoes
• 3 sprigs rosemary
• 1 sprig(s) of thyme
• ¼ liter chicken broth
• Olive oil for frying, for the dish

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

ideal for guests

Mix the first six ingredients for the marinade and add the washed and dried chicken fillets. Marinate for at least 1 hour (overnight is also possible). Peel the potatoes, halve larger ones, and fry in olive oil for about 10 minutes until browned on all sides. Place the roasted potatoes in a baking dish greased with olive oil. Peel and finely chop the garlic. Peel and halve the onion, then slice each half into rings. Wash and chop 1 sprig of thyme and 1 sprig of rosemary. Sauté the onion, garlic, and chopped herbs in the frying fat, then pour over the potatoes. Add the meat and marinade to the potatoes and roast everything in the oven at 200°C for about 15 minutes. Then pour in the hot chicken stock, distribute the tomatoes and two sprigs of rosemary around the casserole, and bake in the oven for another 30 minutes.