Braised chicken
easy
75 mins
75 mins
Ingredients
- 1 ready-to-cook chicken (approx. 1.2 kg)
- 1 Branch rosemary
- 2 - 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Shallots
- 500 g Courgette
- 1 untreated lemon
- 2-3 Chillies
- 1 Bay leaf
- 125 g black olives
- 1/8 l White wine
- 1/4 l clear broth (instant)
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the chicken and pat dry. Wash the rosemary, pluck a tablespoon of needles from the stalk and chop. Brush chicken with oil and season inside and out with rosemary, salt and pepper.
- 2
Tie the legs and wings together with kitchen yarn. Place the chicken with the breast side down in the fat pan rinsed with water. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for one hour.
- 3
Turn around after 20 minutes. Peel the shallots. Clean and wash the zucchini, cut lengthwise into quarters and cut into sticks. Wash lemon and cut into slices. Spread the vegetables, chillies, bay leaf and lemon slices, except for one slice for the garnish, around the chicken 30 minutes before the end of the cooking time
- 4
Season with salt and pepper and braise with it. After 15 minutes add olives and pour on white wine and stock. Serve chicken garnished with lemon and rosemary. Serve with fresh baguette.
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