Summary

Ingredients

• 1 chicken, fresh, approx. 700 g
• 250 g shallot (s)
• 2 bulbs garlic, fresh
• 1 glass tomato (s), dried, in oil
• 2 sprigs rosemary, fresh
• 0.5 ½ handful thyme, fresh
• 600 ml white wine, drier
• salt and pepper
• Paprika powder
• 2 tablespoon balsamic vinegar, high quality

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Instructions

1. Cut the back bone of the chicken with poultry shears. Press the chicken flat with strong pressure on the breastbone, wash, dry and season inside and outside with salt, pepper and paprika. Put 1 tablespoon of tomato oil from the tomato jar in a low roasting pan and place the chicken on top.
2. Add the shallots and the pickled tomatoes. Cut the garlic bulbs on the root side. Peel off a layer of skin and add to the chicken with the cut surface facing down. Pour some wine and add the rosemary and thyme.
3. Fry in the preheated stove at 180 degrees for about 75 minutes. Brush the chicken with tomato oil in between. Pour white wine on top. Be careful that the spices and tomatoes do not turn black.
4. Season to taste with balsamic vinegar after about 75 minutes. The chicken is ready when you can carve it with a spatula.
5. We also eat pizza bread or baguette.