Summary

Ingredients

• 1 chicken (.5 kg) or 6 - 8 chicken legs
• 1 bunch thyme
• 10 leaves sage
• 1 bulb garlic
• 3 sprigs rosemary
• 3 tablespoon olive oil
• 3 bay leaves, fresh if possible
• 1 tablespoon lemon peel, grated
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 250 g shallot (s), or pearl onions
• 500 g potato (s), new, small (triplets or Galatiner)
• 200 ml red wine
• 200 ml chicken broth
• 150 g olives, black (without stone)
• 2 tablespoon lemon juice
• Salt and pepper, from the mill

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Instructions

1. Cut the chicken into 8 pieces with a heavy knife, separate the thighs and lower legs for the chicken thighs. Pluck half of the thyme leaves. Finely chop 5 sage leaves, 1 sprig of rosemary needles and 2 cloves of garlic. Rub the lemon peel. Mix the chopped herbs and garlic with the lemon zest and 3 tablespoons of olive oil, pour over the chicken pieces and let soak for 30 minutes.
2. In the meantime, peel the shallots and the remaining garlic. Wash and peel the potatoes.
3. Remove and save the herb oil from the chicken pieces.
4. Heat 1 tablespoon of olive oil in a roasting pan, fry the chicken pieces lightly, season with salt and pepper, then remove from the fat and set aside. Now fry the potatoes, shallots and cloves of garlic in the oil for 5 minutes, season with salt and pepper. Put the chicken and herb oil in the roasting pan. Mix the red wine, lemon juice and tomato paste with the poultry stock (stock) and pour into the roaster. Halve the bay leaves and add with the remaining herbs and olives. Close the roasting pan with a lid and stew the chicken on the lowest rack at 200 degrees for 35 - 40 minutes.
5. When the potatoes are soft, place the chicken pieces on a grill rack and grill them under the grill for approx. 5 - 10 minutes at 200 degrees. If necessary, season the chicken pieces with salt and pepper.
6. Fish the bay leaves and rosemary stalks from the sauce. Season the sauce to taste. Serve with baguette or ciabatta and mixed salad.