Basque pepper chicken

Name: Basque pepper chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 1 red and green pepper; 800 g Tomatoes; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Oregano; 2 Chicken upper and lower legs (approx. 150 g each); 2 Chicken filets (approx. 200 g each); 250 ml White wine; 200 ml Poultry broth; 1-2 TEASPOONS Sweet peppers

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
1 red and green pepper
800 g Tomatoes
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Oregano
2 Chicken upper and lower legs (approx. 150 g each)
2 Chicken filets (approx. 200 g each)
250 ml White wine
200 ml Poultry broth
1-2 TEASPOONS Sweet peppers

Directions

1
Onions peel, halve and in strips cut. Peel garlic and cut into fine slices. Halve, clean, wash and cut the bell peppers into pieces. Score the skin of the tomatoes crosswise on the upper side and blanch in boiling water for about 1 minute.
2
Rinse immediately in ice-cold water. Peel off skin. Cut tomatoes into cubes. Heat 2 tablespoons of oil in a frying pan. Fry the onions and peppers for about 5 minutes, turning them over. Add tomatoes and garlic.
3
Season with salt and pepper. Wash oregano, shake dry and chop finely except for a few stems for garnishing. Stir into the sauce. Simmer for about 20 minutes at medium heat.
4
Meanwhile wash the poultry, dab dry, cut the fillets in half crosswise. Heat the remaining oil in a large pan. Fry the chicken parts for about 8 minutes while turning them, season with salt and pepper and add to the tomato sauce.
5
Deglaze the frying set from the pan with wine and remove. Pour the broth into the tomato sauce as well. Cover and braise for about 40 minutes at low heat. Season chicken pot with salt, pepper and paprika.
6
Garnish with oregano. Parsley potatoes taste good with it.