White wine chicken on a bed of vegetables

Ingredients for 3 servings:

• 400 g carrot(s)
• 300 g mushrooms, fresh
• 4 stalk(s) Celery
• 1 bunch of spring onions
• 3 servings of chicken breast fillet(s)
• some oil
• Thyme, dried
• salt and pepper
• 1 garlic clove(s)
• 2 bay leaves
• 100 ml vegetable stock
• 150 ml white wine, dry
• possibly cream
• Sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preparation in a Roman pot

Make a marinade from oil and thyme and brush the fillets all over. Set aside and let it sit until everything else is ready. Rinse the Roman pot with water. Cut the carrots into approximately 1 cm thick slices, quarter the mushrooms, and finely chop the celery and onions, as well as the garlic. Mix the vegetables and bay leaves together in the Roman pot and season with salt, pepper, and thyme. Now season the fillets with salt and pepper and place them on top of the vegetables. Pour in the stock and white wine, cover the pot, and place in a cold oven. Set the oven to 200°C (top/bottom heat) and leave the Roman pot in the oven for about 1 1/4 hours. Then remove the meat from the pot, drain the liquid from the vegetables, collect it in a small saucepan, thicken with a sauce thickener, bring to a boil, refine with cream, if desired, and season to taste. Serve the meat and vegetables with the sauce. Mashed potatoes go best with this.