Soak the roman pot for 10 minutes. Wash the chicken inside and out and boil for 10 minutes in enough salted water. Remove from the resulting soup, save the soup.
Clean and halve the green beans, cook them in the chicken soup for 5-7 minutes. Peel and coarsely dice the onions.
Peel zucchini and cut into bite-sized pieces. Cut the tomatoes crosswise and scald with boiling water, rinse briefly, skin and remove the stalks. Then cut into cubes.
Wash and halve the melanzane. Cut the halves into thick slices.
Heat butter in a saucepan and fry the melanzane in it.
Divide the tenderloin into larger pieces, but do not separate from the bones. Put them in the watered Roman pot together with vegetables.
Add a cup of soup and season with salt, pepper and paprika.
Put the closed Römertopf into the cold oven and cook the chicken at 180 °C for about 40-50 minutes.
Preparation Tip:
For this dish you can use any other vegetables according to taste and season. Saffron rice is especially tasty as a side dish.
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