dishes from panthers savoury

French chicken pot! by Dina


1 Chicken

4 Carrots

8 Small potatoes

2 Celery

2 Chopped onions,

5 Cloves of garlic (no cutting)

3 Bay leaves,

1 lemon zest

1/2 lemon juice

Fresh rosemary.

Fresh thyme


Preheat your oven at 180 deg cel.

Cut and mix all the vegetables together with salt and pepper.

Wash the chicken and dry it well with paper towels, then rub it with salt and pepper, and olive oil all over it.

Color your chicken on all sides either on a frying pan or a French pot cast.

Add thyme on the top and the rosemary. Then add all the rest of the ingredients on top, cover the pot and place it into the oven.

Bake for 1.5 hours.

So delicious !


Chicken bell peppers

INGREDIENTS: For 6 people

8 pieces of chicken filet

4 red peppers

1 green or/and yellow pepper

2 onions or 300 gr

700 g of tomato sauce.

5 tbsp of olive oil

1 tsp. dried Provence herbs

20 g butter

1 tsp. sugar

1/2 cube chicken broth

1 tsp. balsamic vinegar

Salt and pepper

Ustensiles: 2 large frying pans, one with lid, 1 saucepan

Wash the peppers, cut them in half, remove the interior partitions and the seeds and cut them into narrow long strips.

Peel and finely chop the onions.

Season the chicken pieces on both sides with salt and pepper.

Bell peppers:

Use 2 tbsp of olive oil in a frying pan add all the peppers. Add Salt and pepper. Cook over medium-low heat 25 min, stirring often.

Tomato sauce:

Fry the onions in a frying pan with 1 tbsp of olive oil.

Dilute 1 glass of water in a saucepan with half of a cube of broth (broth is optional) make it boil.

Put together the broth, the onions, add the tomato sauce, the sugar ,the dried Herbs /spices as per your taste and the balsamic vinaiger.

Cover and simmer 20 min, stirring occasionally.


In a large frying pan, heat the butter and 2 tbsp olive oil over medium heat. Place the chicken pieces until they are golden brown (about 7 min) cover with a lid. Remove the chicken. Keep aside.

When they are all cooked, put the chicken and the peppers in the tomato sauce, place on a dish serve with rice.


Lemon turmeric chicken


Chicken filet 6

1 big Onion or celery

Olives (optional)

3 Carrots

1 Lemon and the zest of it

1-2 tbsp Turmeric

Honey (optional) or/and dry fruits optional (dry grapes…)

Coriander few leaves

Olive oil


Cut the chicken fillets into small 2,5 cm cubes. Place in a dish for marinating.

Add olive oil about 2 tablespoons or more if the chicken absorbs it quickly.

Pour the juice of a lemon as well as the lemon zest.

Add one to two tablespoons of Turmeric.

Leave to marinate for five good minutes.

Cut the carrots in half lengthwise then slice very thin by 2 mm slices. Start boiling them for 5 mn. Take them out of the water and keep aside.

Cut a large onion just into strips, 2 mm wide. Keep aside.

Prepare a cast iron saucepan; pour in it some olive oil color the onions when the oil is hot.

Add the marinated chicken; turn it to color it on all faces.

Now add water in the dish that served for the marinade and pour over the chicken in the cast iron saucepan.

Add olives and carrots.

Cover with water the entire chicken, turn on medium heat for 20 minutes the chicken must be covered by water and have a lid

When the chicken is cooked after 20 minutes add one to two tablespoons of sour cream or whipping cream, a tablespoon of cornstarch simmer and let cook for another five minutes the meat is ready to serve you can decorate it with fresh spinach leaves, pour over a little bit of honey and add coriander leaves and your chicken is ready!!

You can serve it with rice, pasta, quinoa…