Braised chicken on colourful vegetables
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 4 Chicken legs (200 g each)
- 2 (300 g each) Chicken breasts
- 2 Garlic cloves
- 2 (750 g) small red, yellow and green peppers
- 125 g Shallots
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 Bay leaves
- 1 (0,7 l) bottle of rosé wine
- 2 pots Marjoram
Directions
- 1
Cut the chicken into small pieces, wash and pat dry. Peel garlic, press it through the garlic press or chop it finely. Clean, wash and chop the bell peppers. Peel shallots.
- 2
Heat clarified butter in a frying pan, fry the chicken meat in it vigorously and continue cooking over a low heat for 10 minutes, turning several times. Season with salt and pepper. Add garlic, shallots, paprika and bay leaves.
- 3
Deglaze with wine. Wash a pot of marjoram, remove the leaves and add. Season with salt and pepper. Cover and braise over medium heat for about 40 minutes. Wash the rest of the marjoram, dab dry, pluck the leaves from the stalks and sprinkle over the dish before serving.
- 4
It goes well with fresh white bread.
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