Provencal Chicken Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 5 chicken legs
- 6 bone and skin chicken breasts (individual)
- 2 vegetable onion (s), cut into wedges
- 5 clove (s) garlic, thinly sliced
- 500 g cocktail tomatoes, whole
- 1 bunch thyme
- 3 sprigs rosemary
- 200 g olives, (best mixed black and reen)
- 3 lime (s), zest and juice
- salt and pepper
- Chilli, from the mill
- 8 tablespoon olive oil, good
Print Recipe
Pin Recipe Instructions
- You can also buy two nice poulards for this chicken pan and cut them yourself into 4-8 pieces. Then make a nice stock from the leftovers and freeze.
- The individual amounts of ingredients can also vary a bit.
- Preheat the oven VERY hot, if it goes up to 280/300 ° (I took the pizza setting)
- Brush a large ovenproof dish or the oven pan with 4 tablespoons of oil and place the chicken pieces in it. Marinate with the peel and juice of the limes (washed with hot water!), Season with salt and pepper. Place the remaining ingredients in between, drizzle with the remaining olive oil, season everything again with salt and pepper. Add a little ground chilli.
- Put in the scorching oven and fry for 20 minutes. Then switch the temperature back to 100 ° and cook for 1 hour with the heat dropping to the end.
- The chicken is crispy, but remains extremely juicy and the ingredients form a very tasty, spicy sauce.
- In addition, a delicious bread (I had the potato bread from the tray here from the CK) and a mixed salad and a delicious glass of wine - an ideal meal for the summer and casual hospitality.
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