Chicken with provençal vegetables

Name: chicken with provençal vegetables
Total time: 50 min
Yield: 4
Ingredients: 1 eggplant; 1 zucchini; 1 Red pepper; 1 yellow bell pepper; 1 onion; 10 mini tomato tomato; 1 teaspoon dried thyme; 2 clove garlic; 4 tablespoon olive oil; 4 chicken carbonade; 1 teaspoon paprika; 1 tablespoon flour; 1 tablespoon oil; 1 tablespoon butter; 10 leaf fresh basil

Ingredients

Directions

Preheat the oven to 180 ° C. Place all vegetables on a large baking tray and sprinkle with thyme, garlic, salt and pepper.
Pour the olive oil over it and scoop well so that everything is covered with a layer of oil. Cover the baking tray loosely with aluminum foil and bake for 15 minutes in the middle of the oven.
Sprinkle the chicken chops with salt, pepper, paprika powder and flour. Heat the oil or butter in a frying pan and fry the pork chops around brown in about 10 minutes.
Increase the oven temperature to 200 ° C. Remove the baking sheet from the oven, remove the foil, shovel everything and put the chicken chops between the vegetables. Slide high in the oven and let everything brown for about 15 minutes.
Serve richly sprinkled with basil leaves and pepper.