Jerusalem Artichoke Chicken recipe
Jerusalem Artichoke Chicken ingredients for 6 people
6.7 artichokes peeled like potatoes
Half a water glass sunflower
Olive oil
6 chicken fillets
Chopped rosemary
15 whole onions Kokkari
lots of carrots cut into sticks
Sprigs of celery cut into sticks
10 cloves garlic
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
mixture of black, white and red pepper
fresh thyme
10 mushrooms, cut into 4
salt
Boil artichokes in boiling water with salt for about 10 minutes,
The boil in another pot add the sunflower oil, olive oil, wait until warm and add the chicken breasts to brown in a casserole. Turn to brown and the 2 sides.
Remove the artichokes from the pan, put them in a bowl and set aside.
Once the chicken pieces brown in a casserole, stir in the artichokes, stir and cook for about 10 minutes to get color. Add the rosemary.
In a wok, add olive oil, Kokkari and let them sotaristoun. Add the carrots, celery, garlic, stir and add the peppers.
Add the mixture of peppers, fresh thyme and stir. Put the mushrooms, add salt, let boil briefly and remove from heat.
Pour into a baking the chicken with artichokes, top the vegetables you put in the oven at 180 degrees for about 45 minutes.
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