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

Print Recipe Pin Recipe

Instructions

1. Cut the chicken into pieces. Season with salt and pepper.
2. Peel the onion and cut into rings. Clean the leek and cut into rings. Peel the garlic cloves and chop finely.
3. Heat the olive oil in a large pan over medium-high heat. Fry the chicken pieces until golden brown, about 8-10 minutes.
4. Add the onion and leek rings and fry for 2 minutes.
5. Add the garlic, squeeze juice from 1 lemon into the pan, then pour in the white wine and chicken broth. Add the bay leaf and saffron. Season with salt and pepper.
6. Reduce heat to medium and simmer for 30 minutes until the chicken is cooked through (internal temperature 74°C / 165°F).
7. Peel the remaining 2 lemons and cut into thin slices. Add the lemon slices, green olives, and tomato cut into quarters to the pan.
8. Simmer for 5 minutes until the liquid reduces slightly.
9. Serve with white bread.