Summary

Ingredients

• 300 g onion (s)
• 5 cloves garlic
• 500 g tomato (s), (plum tomatoes or cocktail)
• 1 bunch parsley, smooth
• 0.5 ½ bunch thyme, (can also be dried)
• 1 large red pepper (s)
• 1 poulard (s), approx. 2 kg
• 6 tablespoon olive oil
• salt
• 500 ml wine Vino Verde (Portg. white wine)
• 250 ml poultry stock
• 2 bay leaves
• 200 g white bread (s)
• 150 g olives, reen without fillin
• Pepper, black

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Instructions

1. Finely dice the onions. Put 4 cloves of garlic through a press. Quarter the tomatoes lengthways and cut out the seeds. Tie half of the herbs into a bouquet, pluck the rest and chop the leaves. Halve the pepper lengthways and remove the core.
2. Rinse the chicken inside and out with cold water and pat dry. Separate the wings at the base of the chest. Separate the legs and cut them in half at the joint in the upper and lower leg. Separate the bone-in breast from the back with a heavy knife or poultry shears and cut into 4 parts.
3. Heat 3 tablespoons of olive oil in a casserole. Salt the poultry pieces and fry them in the oil over a medium heat on all sides for about 5 to 6 minutes until golden brown. Then remove and sauté the onions and garlic in the oil over medium heat for 4 to 5 minutes until colorless. Add the bouquet of herbs, pour over the wine and poultry stock and bring to the boil.
4. Add the chicken pieces, pepper halves and bay leaves and gently simmer with the lid slightly open for 45 minutes over medium heat.
5. In the meantime, cut the bread into 12 slices. Brush the slices with the remaining oil on one side. Bake in the preheated oven at 200 ° C on the 2nd shelf from the bottom for about 5 to 6 minutes until golden brown (convection 175 ° C, gas level 3). Peel the rest of the garlic clove and rub the bread slices with it.
6. Take the chicken parts out of the pot and keep them warm in a large ovenproof bowl or similar in the oven at approx. 100 ° C. Remove the bouquet of herbs from the brew and degrease the brew. Add olives and tomatoes to the stock and heat for 2 to 3 minutes. Season with salt and pepper. Pour the sauce over the chicken pieces and sprinkle with the chopped herbs.
7. To serve, place 2 to 3 slices of garlic red in a plate and pour the stew over them.