Summary

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

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Instructions

1. 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.
2. 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.
3. Season the sauce with the spices again before serving.
4. Serve with rice, dumplings or boiled potatoes or just a piece of baguette.