Chicken with Vegetable Ragout and Olives

Summary

Ingredients

• 1 large chicken
• sea-salt
• Pepper from the grinder
• 2 teaspoons Provence herbs
• 1 teaspoon chili powder
• 1 teaspoon paprika powder
• 8 tablespoon olive oil
• 1 large onion (s), cut into wedges
• 1 clove garlic, finely chopped
• 1 carrot (s), sliced
• 1 green pepper (s), cut into pieces
• 1 bell pepper (s), yellow, cut into pieces
• 16 small potatoes, peeled
• 20 olives, black, without a core
• 100 ml chicken broth
• 100 ml wine, white, dry

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Instructions

1. Water the Roman pot.
2. Mix salt, pepper, paprika, chilli powder and herbs de Provence with 3 tablespoons of olive oil to a marinade. Rub the chicken well inside and out with the marinade. Place your back in the Römertopf, put in the oven and fry for about 25 minutes.
3. In the meantime, fry the potatoes in the rest of the olive oil in a pan, add onions, garlic, carrots and peppers and sauté. Pepper and salt. Add the olives, vegetable stock and white wine.
4. Turn the chicken breast up in the Römertopf. Add the vegetables and stew in the oven for another 20-30 minutes until the vegetables and potatoes are cooked through.
5. Drink tip: The tasty chicken deserves a great wine. We enjoyed an amarone with it.