Tuscan Chicken and Vegetable Casserole
by Tavolino
A hearty oven casserole with marinated chicken breast fillet, colorful vegetables, and potatoes, refined with a savory marinade of honey, soy sauce, and cranberries.
Ingredients
- Olive oil 3 tsp
- Honey 1 tsp
- Soy sauce 2 tbsp
- Chili sauce 1 tbsp
- Cranberries 14 tsp
- Tomato paste 3 tsp
- Salt to taste
- Potato 1 small
- Bell pepper (red and yellow) 300 g
- Zucchini 100 g
- Onion 1 large
- Garlic 1 clove
- Chicken breast fillet 300 g
- Tomatoes 2
- Rosemary 1 sprig
- Thyme 1 small sprig
- Chicken broth 25 ml
- Rapeseed oil for frying
- Pepper to taste
Preparation
- 1
Cut the chicken breast fillet into medium-sized pieces.
- 2
For the marinade, mix 3 tsp olive oil, 1 tsp honey, 2 tbsp soy sauce, 1 tbsp chili sauce, 14 tsp cranberries, 3 tsp tomato paste, and a little salt in a bowl.
- 3
Add the chicken pieces to the marinade, mix well, and let marinate for at least 1 hour.
- 4
Preheat the oven to 200 °C top/bottom heat.
- 5
Peel and finely chop the garlic. Peel the onion, halve it, and cut into rings.
- 6
Wash the rosemary and thyme, shake dry, and finely chop most of the herbs; set aside a small sprig of rosemary for later.
- 7
Cut the tomatoes, bell peppers, zucchini, and the potato into medium-sized cubes.
- 8
Heat some rapeseed oil in a pan and briefly sauté the onions, garlic, and chopped herbs.
- 9
Place the diced vegetables and potato cubes into a casserole dish.
- 10
Season with salt and pepper and mix everything well.
- 11
Distribute the marinated meat along with the marinade over the vegetables in the casserole dish.
- 12
Pour in 25 ml of chicken broth and place the reserved rosemary sprig on top.
- 13
Bake the casserole in the preheated oven for 40 minutes.