4 chicken cutlets
2 tablespoons olive oil
2 large onions, sliced
1 tablespoon paprika
1/2 teaspoon pepper
4 stalks celery, diced
3 large carrots, sliced into rounds
1 green pepper, diced
1 cup fresh orange juice
1 cup dry or semi-dry white wine
Saute onions in olive oil until clear.
Place half of them in the bottom of a casserole.
Place the chicken pieces on top of the onion mixture and sprinkle them liberally with half of the paprika and pepper.
Add the remaining onions to the top of the chicken, together with the remaining vegetables.
Pour the orange juice and wine over all. Let this marinate in the fridge for several hours or overnight before cooking.
Add spices and bake at 350 °F for about 20 minutes.
Eat and enjoy,