Chicken fillet pot with potato crust

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 m.-sized onion(s)
• 4 carrots
• 2 garlic cloves
• 1 can tomato(s) (Pizza tomatoes)
• 1 kg potatoes
• 2 tsp vegetable broth, instant
• 100 g cheese, grated
• 20 g butter
• Salt
• pepper
• Paprika powder
• 1 pinch(s) thyme, dried

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the potatoes and cut into thin slices. Cook in about 1/2 liter of vegetable stock for about 10-12 minutes. Drain. Cut the meat into fairly small pieces and brown all over in a little oil. Season with salt, pepper, and paprika. Remove from the pot and place in a casserole dish. Peel the onions and cut into wedges. Trim and slice the carrots. Sauté the onions, garlic, and carrot slices in the frying fat. Season with salt, pepper, and thyme. Add the pizza tomatoes and mix everything well. Spoon the onion mixture over the meat. Arrange the potato slices over the casserole. Sprinkle with cheese and place a few knobs of butter on top. Bake the casserole at 200°C for about 30-40 minutes.