Summary

Ingredients

• 1 large can tomato (s)
• 20 basil leaves
• 1 sprig rosemary
• 3 stalks thyme
• 100 g shallot (s)
• 4 cloves garlic
• 1 lemon (s), untreated
• 1 chicken (200 g), ready to cook
• 3 tablespoon olive oil
• Salt and pepper, black
• 0.25 liter ¼ chicken broth
• 75 g olives, black
• possibly sauce thickener

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Instructions

1. Cut the tomatoes into pieces. Chop the basil, rosemary and thyme, except for something to garnish. Peel the onions and garlic. Halve the onions, slice the garlic. Cut the chicken into 8-10 servings.
2. Heat the olive oil, fry the meat vigorously. Fry the garlic and onions. Season with salt and pepper. Add tomatoes, olives, lemon wedges and herbs, deglaze with stock. Let simmer for 40 - 45 minutes.
3. Season to taste, thicken the sauce if necessary, garnish with the remaining herbs. Rice and salad go well with it.