Summary

Ingredients

• 1 chicken (roast chicken)
• 1 onion (s) (vegetable onion)
• 1 leek
• 3 clove (s) garlic
• 3 lemon (s)
• 125 ml wine, white, dry
• 125 ml chicken broth
• 1 bay leaf
• 1 pinch (s) saffron, ground
• 1 tomato (s)
• 1 jar olives, green
• 6 tablespoon olive oil
• salt and pepper

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Instructions

1. Divide the chicken into pieces. Rub with salt and pepper.
2. Peel the onion, clean the leek, cut both into rings. Peel garlic and chop finely.
3. Fry the chicken parts well in hot olive oil. Add onion and leek and fry briefly. Add the garlic and pour the juice from a lemon, wine and chicken stock. Season with salt, pepper, bay leaf and saffron and let simmer for about 30 minutes. Peel the lemons, cut into thin slices and add with the olives and tomato quarters. Reduce the liquid.
4. Garnish with parsley and serve with white bread.