Chicken en Cocotte Soumaroff (Chicken in pot Soumaroff)

Name: Chicken en Cocotte Soumaroff (Chicken in pot Soumaroff)
Yield: 1
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 200 ml dry white wine; 2 Garlic cloves; 2 medium-sized carrots; 200 g Mushrooms; 2 big tomatoes

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1 ready-to-cook chicken (approx. 1.2 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
200 ml dry white wine
2 Garlic cloves
2 medium-sized carrots
200 g Mushrooms
2 big tomatoes

Directions

1
Wash the chicken, dab dry and cut into 4 pieces. Cut the legs off, then cut the chicken in half along the sternum. Season with salt and ##pepper##.
2
Heat the oil in a casserole or roasting pan. Brown the chicken parts all around. Pour in wine. Stew everything open for about 10 minutes.
3
##Peel and finely chop the garlic. ##peel and wash the carrots##. Clean mushrooms, wash if necessary. Dice carrots and mushrooms. Carve tomatoes crosswise and blanch with boiling water.
4
Quench, skin, halve and core. Then cut into small cubes. Add everything to the meat and season with salt and pepper.
5
Cover and cook in a hot oven (electric cooker: 175°C/circulating air: 150°C/gas: stage 2) for approx. 40 minutes. Arrange everything. Serve with baguette or rice and a green salad.