Oven roasted chicken with tomatoes, onions, carrots and sour cream

Cut the onions, peppers and carrots into cubes and sauté them with 2 tablespoons of oil until soft.

While the vegetables are stewing, cut the chicken into cubes

Pour the prepared vegetables on the bottom of the baking tray and fry the chicken cut into small cubes in the same fat.

Cover with tomato juice and simmer for about 10 minutes. Season with salt and pepper to taste. Pour over the onion mixture.

Lightly fry the flour in a pan with 2 tbsp oil and pour in the cream. Heat for 1 min. Pour evenly over the chicken fillets.

Cut the tomato into thin slices and arrange on top.

Sprinkle with salt and pepper. Bake until ready for about 30 minutes. Remove and sprinkle the grated cheese.

Return for 5 minutes to toast the cheese and you're done!

Bon Appetit!