Summary

Ingredients

• 1 chicken, - .5 kg
• 100 g carrot (s)
• 100 g celeriac
• 100 g onion (s)
• 2 tablespoon vegetable oil
• 0.5 ½ bottle Barolo
• 500 g e tomato (s), Italian canned
• 2 tablespoon capers
• 6 anchovy fillet (s)
• 80 g olives, black, without stone
• 2 cloves garlic)
• 1 lemon (organic)
• 1 sprig rosemary, fresher
• 1 teaspoon paprika powder
• 5 tablespoon olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Peel and finely chop the garlic cloves. Rub the lemon peel and squeeze the lemon juice. Pluck the rosemary needles and chop finely.
2. Mix the garlic with lemon zest as well as the juice, rosemary and paprika powder with the olive oil to a marinade. Season with salt and pepper. Wash, dry and cut the chicken into 8 pieces. Brush the chicken pieces with the marinade and layer them in a bowl. Pour the rest of the marinade over it. Cover with cling film and leave in the refrigerator overnight.
3. Dice carrots, celery and onions. Remove the chicken pieces from the marinade and season with salt and pepper.
4. Heat the oil in an ovenproof roasting pan, fry the chicken pieces well and remove them from the roasting pan. Fry the diced vegetables in the roaster, deglaze with the wine and let it boil down a little. Add the tomatoes. Place the remaining ingredients and the chicken pieces in the roaster. Put the roaster in the oven preheated to 180 degrees for about 90 minutes.
5. Take the chicken pieces out of the roaster and keep warm. Let the sauce reduce a little on the stove and season to taste.
6. This goes well with mashed potatoes.