Chicken Florentine Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large chicken, except ready to cook
- 1 large onion (s)
- 125 ml white wine, dry
- 2 bay leaves
- 3 tablespoon balsamic vinegar
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon paprika powder, noble sweet
- 4 tomato (s) (bottle tomatoes) or
- 1 can tomato (s), peeled
- 6 clove (s) garlic
- 250 g shallot (s), small
- 2 bell peppers, red and green
- salt and pepper
- 1 pinch (s) sugar
- oil
Print Recipe
Pin Recipe Instructions
- Rinse the chicken inside and out with cold water, pat dry and cut into 6 parts. Place in a shallow bowl.
- For the marinade: peel the onion and slice it into rings. Mix with the wine, bay leaves and balsamic vinegar and pour over the chicken. Cover and leave to marinate in the refrigerator for at least 3 hours.
- Preheat the oven to 160 ° C. Remove the chicken pieces from the marinade and pat dry. Heat the oil in a pan or casserole that is suitable for use in the oven and fry the chicken pieces well on all sides.
- Wash the rosemary and thyme well and shake dry. Sprinkle the chicken pieces with paprika powder, add the herbs to the pan. Put the chicken in the hot oven and fry for a total of about 40 minutes.
- Peel and halve the tomatoes. For canned tomatoes, cut the tomatoes in half and collect the juice. Peel the garlic cloves and shallots. Wash, halve and clean the peppers. Cut the pods into wide strips. Add the prepared vegetables to the poultry 20 minutes before the end of the cooking time and fry them. Season to taste with salt, pepper, a little sugar and paprika powder. Pour the tomato juice from the canned tomatoes over the vegetables.
- Serve with: fresh ciabatta or baguette.
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