Chicken Florentine Style

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

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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