Braised Chicken Drumsticks with Vegetables in Tomato Soy Sauce

Ingredients for 4 portionsPer portion: 1456 kJ / 348 kcal |
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Preparation
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.
