Summary

Ingredients

• 1 chicken, .5 kg, fresh, good quality

For the marinade:

• 2 tablespoon olive oil
• 1 stalk / e rosemary, the needles it
• 1 organic lemon (s), zest and 3 tablespoons juice
• 1 clove (s) garlic, finely chopped
• 10 peppercorns
• 5 olives, black, pitted, finely chopped
• 5 capers

Also: (for braising)

• 2 tablespoon olive oil
• 0.5 can ½ tomatoes, peeled, in their own juice
• 1 glass red wine
• 100 ml poultry stock
• 20 olives, black
• 20 capers
• 2 anchovies in oil, finely chopped
• salt and pepper

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Instructions

1. Cut the chicken into 8 parts: 2 legs, 2 wings, halve the back once and leave the 2 breasts on the bone.
2. For the marinade, chop all ingredients very well in a mortar and mix well to a paste. Rub it into all parts of the chicken and leave it on for an hour.
3. Now carefully fry all parts in a little oil in a pan until it is lightly browned, adding salt and pepper. Place the chicken pieces, apart from the breasts, side by side in a rather flat roasting pan.
4. Remove the remaining fat from the pan, pour the tomatoes with their own juice, wine and stock and boil down for 3 minutes, season with salt and pepper and add to the chicken pieces.
5. Mix these well with the sauce. Place the roaster in the oven preheated to 180 ° C. After 15 minutes, turn everything and add the breasts. These should face upwards with the skin and also be mixed with the sauce from the roasting pan. Cook in the oven for another 15 minutes.
6. Now add the capers, olives and anchovies and cook for another 5 minutes without convection. Serve afterwards. This goes well with polenta or potatoes and vegetables of your choice.
7. The dish can also be prepared with white instead of red wine. Depending on the eater`s preferences, the breast can also be quartered at the beginning. Then, if possible, add the two thinner parts of the breast about 3 minutes later to cook.