Chicken overlays with summer green

Ingredients for Chicken overlays with summer green

Instructions for Chicken overlays with summer green

To prepare the Chicken overlays with summer green recipe, please follow these instructions:

The beans are sipped and flushed. Carrots peel and cut in half, leave 5 cm. Top side on. Spring buds are cleaned.

Boil in low salt water until they are tender but still ahr bid.

Savoy cabbage and red onion are cleansed and cut. Boil tenderly in leachate water.


Put the chicken pieces in an ovenproof dish, sprinkle with herbes de provence, salt and pepper. Place in the oven approx. 45 minutes at 200 degrees C. alm. oven.

Roasted potatoes: Boil large even potatoes for 5 minutes. Let them drip and turn them into a little olive oil before placing them in an ovenproof dish and sprinkle with some salt and rosemary. Stir them tenderly in the oven.