Mediterranean Chicken from Oven
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 chicken leg (s)
- 4 chicken breast fillet (s)
- 3 bell peppers, mixed colors, diced into small pieces
- 300 g mushrooms, sliced
- 100 g olives, reen, seedless
- 500 g tomato (s), passed
- 200 ml vegetable stock
- 200 ml white wine
- 2 onion (s), finely diced
- 2 clove (s) garlic, finely diced
- 3 tablespoon olive oil
- some flour for dusting
- 1 tablespoon tomato paste
- salt and pepper
- sugar
- 1 tablespoon paprika powder, noble sweet
- some stalks thyme
- some stalks marjoram
Print Recipe
Pin Recipe Instructions
- Wash the chicken pieces and pat dry with kitchen paper. Then pepper and salt on all sides and turn in flour. Fry in olive oil in a roasting pan for 3 - 4 minutes on all sides, then remove and set aside.
- Fry the onions in the frying fat and caramelize with a little sugar, then add the pepper pieces, garlic and mushrooms and fry for a few minutes while turning, then add the tomato paste and fry a little. Top everything up with white wine, tomato sauce and broth and add the spices (add the herb sprigs whole - they can be removed again after cooking). Add the chicken pieces and olives and cover everything in the preheated oven on the lower rack for approx. 60 minutes at 200 ° C.
- Season the sauce with the spices again before serving.
- Serve with rice, dumplings or boiled potatoes or just a piece of baguette.
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