Chicken with Jerusalem artichokes and slow-cooked root vegetables

Ingredients

• 5 cl of oil paint
• 2 large red onions
• 800 g of chicken fillets
• 700 g of Jerusalem artichokes
• 2 carrots
• 1 sprig of parsley
• 250 g of celeriac
• 4 cloves of Allium sativum (garlic)
• 2 fresh, large tomatoes
• A pinch of salt
• A little bit of pepper
• ½ teaspoon of fresh basil
• 1 tablespoon of red paprika
• chicken stock (made by dissolving a cube)

Heat the oil in a saucepan, add the finely chopped onions, and cook until translucent. Add the chicken pieces, cut into large chunks, and simmer briefly.

Add the Jerusalem artichokes, carrots, parsley root, and celery, all diced, along with the garlic and fresh tomatoes. Season lightly with salt and pepper.

If you wish, you can also add some basil and red paprika.

Let it simmer briefly, then pour in the chicken stock or water. Cook for about an hour, covered.

Serve hot, as a main course.