Braised Chicken, Provencal Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chickens, approx. 1 kg each - or
- 4 chicken leg (s) and
- 2 chicken breasts
- 8 leaves sage
- 4 sprigs thyme
- 1 sprig rosemary
- 4 sprigs marjoram
- 3 onion (s)
- 2 cloves garlic)
- 2 bell peppers, red and yellow
- 80 g olives, black, pitted
- 3 tablespoon oil
- salt
- 4 tablespoon tomato paste
- 300 ml white wine
- 300 ml vegetable stock
Print Recipe
Pin Recipe Instructions
- Wash whole chickens inside and outside, pat dry and cut into 2 breast pieces and legs with poultry shears. Rinse off the herbs, shake dry and pluck leaves or needles. Cut the onions into wedges. Peel the garlic cloves and cut in half. Core the peppers, drain the olives.
- Preheat the oven to 200 ° C.
- Slide 1-2 sage leaves under the skin of the chicken pieces and brush on all sides with 2 tablespoons of oil, season with salt and pepper.
- Spread 1 tablespoon of oil on a large roasting pan and place the chicken pieces side by side. Fry the meat on the middle rack of the oven for about 15 minutes.
- In the meantime, stir together the tomato paste and white wine. Take the roasting pan out of the oven, add the onions and garlic to the fried chicken pieces. Pour the white wine and tomato paste mixture into the roaster. Fry everything for about 15 minutes.
- In the meantime, cut the peppers into bite-sized pieces. Add the paprika, olives, thyme, marjoram and rosemary to the poultry pieces. Pour in the vegetable stock and cook for another 25 minutes.
- In addition: fresh baguette or rice.
- Easier, lower in calories, but also delicious: Cover the skinless chicken breast fillets with sage leaf and wrap them with bacon. Then prepare as described.
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