Chicken with Potatoes and Peppers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 chicken (roast chicken, approx. .2 kg)
- 6 large potatoes, if possible waxy
- 2 bell peppers, red or yellow
- 200 g mushrooms, fresh
- 1 glass white wine
- 300 ml chicken broth
- 1 tablespoon tomato paste
- Paprika powder
- salt and pepper
- Tarragon or Thyme and Rosemary
- 1 onion (s)
- possibly garlic
- olive oil
Print Recipe
Pin Recipe Instructions
- Place the chicken in the middle of a large roasting pan, cut the onion into rings, peel the potatoes, cut into bite-sized pieces, cut the mushrooms and peppers into small pieces and spread everything around the chicken. If you like garlic, you can also put some sliced garlic around it.
- Mix the wine, broth, paprika powder, salt, pepper, tomato paste and the chopped herbs together and pour over the chicken. With herbs, I`ve found that it tastes really great with tarragon (I`m a big tarragon fan) or with thyme and rosemary. I didn`t think the combination of all three was that great.
- Then a dash of olive oil over the chicken and off to the oven!
- At around 160 degrees the chicken takes about an hour, but it can stay in the oven for up to two hours.
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