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.