John Myers
Lemon Vegetables with Chicken À La Linda
The perfect lemon vegetables with chicken à la linda recipe with a picture and simple step-by-step instructions.
- 1 piece Lemon fresh
- 1 piece Red peppers
- 1 piece Zucchini fresh
- 2 piece Potatoes
- 8 piece Cherry date tomatoes
- 250 g Chicken fillets
- 3 piece Peeled garlic clove
- 5 tbsp Olive oil
- 3 Teaspoon (level) Herbs of Provence
- Black pepper from the mill
- Salt
- Wash the chicken fillets, pat dry and place in a sealable container. Cut 1 clove of garlic into thin slices and add to the chicken with 1 tablespoon of olive oil. Squeeze half a lemon over the chicken (not completely) and sprinkle with it. Add 1 teaspoon of Provence herbs and a little salt and pepper. Stir, close and let infuse.
- Now peel the potatoes, quarter them lengthways and cook them covered with water for 10 minutes. Pouring off.
- Wash and core the paprika and cut into large pieces. Wash the zucchini, cut off the ends and cut into slices that are not too thin. Cut the remaining cloves of garlic into fine slices. Put in a braised dish or casserole dish. Completely squeeze the two lemon halves over it and sprinkle evenly over the vegetables. Add 2 teaspoons of Provence herbs, 4 tablespoons of olive oil, as well as pepper and salt. Pepper only reluctantly, otherwise it will kill the herbs. Not too timid with salt. Stir well. Put the lid on (if there is no lid, simply cover it with aluminum foil) and let it simmer for 20 minutes in a preheated oven. However, the stewing time is shortened with aluminum foil.
- Then take it out of the oven. “Shovel” a hollow in the middle and place the marinated chicken fillets in it. Cover a little with the vegetables. Pour the remaining chicken marinade over the vegetables. Spread the tomatoes over the top. Cover again and let simmer for another 40 minutes. Serving 🙂
- Of course, you can also have chicken or turkey breast instead of the chicken fillets. However, these need about 10 to 20 minutes more braising time (depending on size and thickness) and should be added right from the start. Braising in a bed of vegetables makes the chicken particularly juicy. Vegetable and lemon juice, olive oil, herbs and garlic make a light, particularly tasty sauce.
- Also tastes good if you omit the chicken. As a side dish or vegetarian dish.
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