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Zucchini stew with chicken in the oven

1190

Kitchen French

Calorie content 101.1 kcal

Portions 4 port.

Cooking time 90 minutes

Proteins * 9.2 g

Fats * 5.4 gr.

Carbohydrates* 8.4 gr.

Content

Stew in pots is a spectacular and delicious dish that consists of chicken fillet and a variety of vegetables under a brown cheese crust. Put all the ingredients in a pot, add spices and bake in the oven. Juicy vegetables during cooking secrete juice in which the stew is stewed, so the dish turns out to be juicy and very aromatic. Stew of vegetables and chicken fillet is perfect for both a festive and everyday table, as an independent dish or supplemented with your favorite sauce.

Ingredients

Chicken fillet 500 gr. Onion 1 PC. Potato 4 things. Zucchini 1 PC. Eggplant 1 - 2 pcs. Parmesan cheese 100 g Seasoning (optional) taste Salt taste

Cooking process

We wash the chicken fillet under running water and cut into small pieces.

Put the fillet pieces in a preheated pan with vegetable oil and fry it with spices over medium heat for 10-15 minutes.

Peel the onions, rinse and chop them into small cubes.

We wash the zucchini, remove the stalk and cut into small cubes.

Peel the potatoes, rinse and cut into small cubes.

We wash the eggplants, remove the stalk, cut in half lengthwise, then again in half and cut into small pieces.

Put the fried chicken fillet on the bottom of the pots, then onion, zucchini, potato pieces and eggplant. Do not forget to add a little salt to each layer of vegetables.

Sprinkle the vegetables on top with cheese grated on a coarse grater, place the pots on a baking sheet, close the pots with lids and put in the oven. We bake the stew at 180 degrees for 40-50 minutes. 5 minutes before the end of cooking, remove the lids of the pots so that the cheese is browned and a golden crust forms.