Chicken with Vegetable Ragout and Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Water the Roman pot.
- 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.
- 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.
- 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.
- Drink tip: The tasty chicken deserves a great wine. We enjoyed an amarone with it.
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