Ragout in an orange coat

1. Stage

Peel the zucchini and cut into 1 cm thick slices.

2. Stage

Cut each zucchini circle into four pieces.

3. Stage

Peel the mushrooms and separate the stalks. Cut the caps into four to six pieces (depending on size).

4. Stage

Cut the tomato into slices the size of zucchini slices. (If desired, you can remove the skin beforehand).

5. Stage

Wash the chicken fillet, trim off the veins (if any). Cut into small pieces.

6. Stage

Put all the above in a container. Sprinkle with your favorite seasoning and salt to taste.

7. Stage

Then mix the vinegar and vegetable oil with water. In a ratio of 1:1:3. Add to the meat and vegetables. Stir everything thoroughly and place in the refrigerator for at least 2 hours.

8. Stage

Peel carrots and grate on the finest grater.

9. Stage

Fry the onion until golden, add the carrots. While it fries, dilute the tomato paste with water. And pour it to the carrots. Salt it. Cook until ready.

10. Stage

Peel the potatoes and cut them into thin slices.

11. Stage

Lay it out in a layer in the baking tray.

12. Stage

Take out the marinade mixture, and lay it on top of the potatoes. And cover the top with carrot-shaming. Bake for 50-70 minutes (ovens are different for everyone). We bake until ready - we are guided by the readiness of zucchini. Turn off the heat, let stand in the oven. It is desirable to serve warm.