Carve tenderloin into 8 pieces, rinse and dry with kitchen roll.
Remove the skin from the shallots. Clean the zucchini, rinse and cut into slices. Also clean and rinse tomatoes. Rinse sage, chop coarsely.
Cut chili lengthwise. Remove seeds exactly (!) with a pointed knife and cut the pods into rings.
Melt sugar in roasting pan, stirring until golden brown. Add shallots and bay leaf. Extinguish with vinegar and 1/2 liter of water. Add prepared vegetables and sage. Season with salt, chili and juice of one lemon. Do everything for 5 min at high temperature.
Sprinkle chicken pieces with salt and paprika and place on top of vegetables. Cook in the heated oven (electric stove: 200 degrees /
Gas stove: level 3 / convection oven: 175 °C ) for about 35 minutes. Season again and bring to the table garnished with lemon.
Serve with long-grain rice.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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