Chicken Teriyaki with Vegetables 

• 6 chicken breasts (with their skin)
• 6 slices of chorizo
• 2 bunches of small onions
• 6 mini corn cobs
• 3 small courgettes (zucchini)
• 6 tomatoes
• 1/2 bunch flat parsley
• 3 tablespoons teriyaki or soy sauce
• salt, pepper

Temperature: 300 ° F

INSTRUCTIONS

1. Lift gently the skin on the chicken breasts and place the slices of chorizo underneath. Put aside. 
   
   
2. Wash the vegetables. 
   
   
3. Finely chop the onions and cut the corn into slices at an angle. Cut the courgettes in half along the length and then into thin slices. 
   
   
4. Make an incision in the shape of a cross on the bottom of the tomatoes and plunge them into boiling water for 10 seconds. 
   
   
5. Cool them quickly in ice-cold water, then take off the skin and cut into quarters. Remove the fleshy part and cut into small squares. 
   
   
6. Heat the olive oil in the casserole and brown the chicken breasts skin-side. Season the other side before browning also.Remove them from the casserole and put aside. 
   
   
7. Add the chopped onions to the casserole and leave to cook for 2 minutes. Season to taste. 
   
   
8. Add the corn, courgettes/zucchini and chopped tomatoes. Season again, before adding the chopped parsley. 
   
   
9. Return the chicken breasts to the casserole, on top of the vegetables, cover and cook in the oven at 300 degrees for 12 minutes. 
   
   
10. Once cooked, add the teriyaki or soy sauce to deglaze the bottom of the casserole. Then add the lemon juice and serve.

Recipe for 6 persons.

Product Used: Emile Henry Mini Casserole