Braised tomatoes with chilli chicken

Name: Braised tomatoes with chilli chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken breast with bone (approx. 350 g) and 4 chicken legs (approx. 800 g); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 5 TABLESPOONS + some oil (e.g. olive oil); 1 kg medium-sized tomatoes; 1/2-1 red chilli pepper or some cayenne pepper; 4 Garlic cloves; 2-3 stem(s) Sage or basil; 3 TABLESPOONS Lemon juice; 1-2 TEASPOONS dried Italian herbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken breast with bone (approx. 350 g) and 4 chicken legs (approx. 800 g)
7-10 Tbsp Salt
7-10 Tbsp black pepper
5 TABLESPOONS + some oil (e.g. olive oil)
1 kg medium-sized tomatoes
1/2-1 red chilli pepper or some cayenne pepper
4 Garlic cloves
2-3 stem(s) Sage or basil
3 TABLESPOONS Lemon juice
1-2 TEASPOONS dried Italian herbs

Directions

1
Wash the chicken parts, dab dry and season. Roast on the oiled fat pan in the preheated oven (electric cooker: 200°C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes
2
Wash and halve the tomatoes. Heat 2 tablespoons of oil in a large frying pan. Put the tomatoes in with the cut surface facing down. Brown and braise open at low heat for about 45 minutes. Season in between
3
Clean, wash, core and cut the chili into rings. Peel garlic. Cut half into thin slices, chop the rest finely. Wash and pluck the sage. Mix lemon juice, salt and pepper. Add 3 tbsp. oil. Stir in slices of garlic, chilli and sage.
4
Carefully turn the tomatoes after about 20 minutes. Add chopped garlic and herbs and continue to braise. Spread the seasoning oil on the chicken pieces after about 30-35 minutes. Season the tomatoes to taste and serve. Served with: roast potatoes
5
Drink: light red wine