Chicken a la cacciatora (Huhn mit Kapern und Oliven)
easy
60 mins
60 mins
Ingredients
- 1 chicken ready to roast (approx. 1.2 kg)
- 2 Garlic cloves
- 4 Stem(s) Rosemary
- 1 TEASPOON Peppercorns
- 7-10 Tbsp grated rind of 1 untreated lemon
- 5 TABLESPOONS Olive oil
- 1/2 TEASPOON Sea salt
- 1/4 l dry white wine (e.g. Orvieto)
- 3 TABLESPOONS Tomato paste
- 3-4 Tbsp Lemon juice
- 1 TEASPOON Instant chicken broth
- 2 Anchovy fillets (glass)
- 2 TABLESPOONS Capers (glass)
- 4 TABLESPOONS black olives
- 7-10 Tbsp Lemon wedge
Directions
- 1
Wash the chicken and cut it into 8 pieces. Peel garlic and chop roughly. Wash the rosemary and, except for 1 stem for garnishing, pluck needles from the stems. Crush finely with garlic, peppercorns and lemon peel in a mortar. Stir in 2 tablespoons of oil and sea salt.
- 2
Rub the chicken parts well with the marinade and leave covered for about 1 hour. Remove the marinade from the meat and set aside. Heat 3 tablespoons of oil in a roaster. Fry the chicken parts in it all around for approx. 10 minutes until golden brown. Brush the chicken parts with the marinade again. Deglaze everything with wine and 1/8 litre water, bring to the boil. Stir in tomato paste, lemon juice and stock. Stew open for about 30 minutes. Rinse anchovy fillets, chop finely. Stir into the sauce with capers and olives and braise for another 5-8 minutes.
- 3
Deglaze everything with wine and 1/8 litre water, bring to the boil. Stir in tomato paste, lemon juice and stock. Stew open for about 30 minutes. Rinse anchovy fillets, chop finely. Stir into the sauce with capers and olives and braise for another 5-8 minutes. Season the sauce with a little salt and pepper. Garnish chicken with lemon wedge and the rest rosemary
Nutrition Facts
540 kcal
2 g
34 g
46 g
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