Braised Chicken Drumsticks with Vegetables in Tomato Soy Sauce

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Category 431

Ingredient 398

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Autumn Main courses Poultry Vegetables Naturally Brewed Soy Sauce

Preparation time: 50 mins

Calorific value (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

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.