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Braised Chicken Drumsticks with Vegetables in Tomato Soy Sauce

Ingredients for 4 portions

Per portion: 1456 kJ / 348 kcal

  • 70 g red bell pepper 
  • 60 g yellow bell pepper 
  • 80 g mushrooms
  • 80 g aubergine
  • Olive oil 
  • 6 baby sweetcorn (pre-cooked, canned)
  • 400 g tomatoes
  • 2 garlic cloves
  • 2 small shallots
  • 400g chicken drumsticks, bones removed
  • A little plain flour 
  • A pinch of salt
  • A pinch of pepper
  • 100 ml white wine
  • 300 ml chicken stock
  • 3 tbsp. tomato ketchup
  • 1 bay leaf
  • 8 black olives without stone
  • 3 tbsp. Kikkoman naturally brewed soy sauce
  • ¼ bunch of flat-leaf parsley


Preparation time: 50 mins

Cut the pepper into bite-sized pieces. Trim and halve or quarter the mushrooms. Trim the aubergine and cut into approx. 2 cm sized cubes. Heat up the olive oil in a pan and sauté the pepper, mushrooms and aubergine. Place the vegetables on a plate. Drain the baby sweetcorn well in a sieve. Cut the tomatoes in half and remove the seeds. Chop them roughly. Peel the garlic and shallots and chop finely.

Cut the chicken into approx. 30 g pieces and coat with flour. Heat up olive oil in a pan and fry the chicken, but not until it is completely cooked. Season with salt and pepper. Place the meat on a plate. Heat up olive oil in a pan and sauté the garlic and shallots. Add the white wine and reduce. Put the chicken stock, ketchup, tomatoes, bay leaf, chicken and all other vegetables - except the aubergine - into the pan and cook for 15-20 minutes. Then add the aubergine, naturally brewed soy sauce and pepper and continue cooking for another 5 to 6 minutes. Put the chicken and vegetables in a bowl with the sauce (or on a pasta plate) and garnish with the roughly chopped parsley. 

Tip! Serve with rice.