Roasted chicken with prunes and vegetables – a flavorful and easy recipe

Ingredients:

600 g chicken fillet or boneless chicken
120 g pitted prunes
1 onion
1 red pepper
2 carrots
2 cloves garlic
2 tbsp olive oil
1 tsp sweet paprika
½ tsp thyme
salt and pepper to taste
150 ml vegetable or chicken stock
1 tbsp honey
1 tbsp balsamic vinegar

Method of preparation:

Cut the chicken into large pieces and season with salt, pepper, paprika and thyme.
Chop the onion, carrots and pepper, and mince the garlic.
Heat the olive oil in a pan and sear the chicken for a few minutes.
Add the vegetables and garlic and cook for another 4–5 minutes.
Transfer everything to a pan and add the prunes.
Mix the broth, honey and balsamic vinegar and pour over the products.
Cover with foil and bake in a preheated oven at 190°C for about 25 minutes.
Remove the foil and bake for another 10–15 minutes, until the chicken has a delicious golden crust.

Tip:

For an even richer taste, you can add a handful of walnuts or a little fresh rosemary before serving.