A hearty meal prepared in minutes. And for those on a diet / you can use lean meat without the skin, then the amount of fat will decrease, and the protein level will remain the same.
It is necessary
- - 500 g of potatoes;
- - 400 g chicken breast fillet;
- - 2 onion heads;
- - 50 g bacon;
- - 2 cloves of garlic;
- - 400 g of tomatoes;
- - 2 tbsp. tablespoons of flour;
- - 1 teaspoon of dried marjoram;
- - a sprig of marjoram for decoration;
- - 2 tbsp. tablespoons of olive oil;
- - 400 g of chicken broth;
- - salt and ground black pepper - to taste.
Instructions
Step 1
Cut the potatoes into thin slices. Heat the oven to 180 degrees. Place the potato slices in a saucepan of lightly salted water and bring to a boil, then simmer for 1 minute. Drain and set aside.
Step 2
Heat oil in a large skillet. Season the chicken with salt and pepper, then fry until brown. Remove the meat from the pan.
Step 3
Cut the onion into slices, chop the bacon finely and finely, crush the garlic cloves and chop the tomatoes. Place the onion, bacon and garlic in a skillet and cook over medium heat for 5 minutes. Add flour, stirring occasionally, then broth. Bring to a boil and cook, stirring occasionally, until the mixture thickens. Add dried marjoram and tomatoes. Season to taste.
Step 4
Transfer the chicken and half of the potatoes to a baking dish. Place the onion and tomato mixture on top of them and the remaining potatoes on top. Cover and bake for 30 minutes. Remove the lid and continue baking for another 15 minutes. Garnish with a sprig of marjoram when serving.
