Chicken pieces with cherry tomatoes and spring onions

Name: Chicken pieces with cherry tomatoes and spring onions
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 4 large chicken legs; 1 Chicken breast (on the bone); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 young garlic bulb; 1 Lime; 2 Federation Spring onions; 1/2 potty Marjoram; 1/2 potty Thyme; 4 TABLESPOONS Oil; 250 g yellow and red cherry tomatoes; 1/2 l Tomato juice; 1/4 l Vegetable broth (instant)

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

4 large chicken legs
1 Chicken breast (on the bone)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 young garlic bulb
1 Lime
2 Federation Spring onions
1/2 potty Marjoram
1/2 potty Thyme
4 TABLESPOONS Oil
250 g yellow and red cherry tomatoes
1/2 l Tomato juice
1/4 l Vegetable broth (instant)

Directions

1
Wash chicken parts and pat dry. Divide chicken breast. Rub meat with salt, pepper and paprika. Clean, wash and slice the garlic onion. Wash the lime and cut into slices.
2
Clean, wash and chop spring onions. Wash marjoram and thyme, dab dry, remove leaves. Heat the oil in a roasting pan and fry the chicken parts in it thoroughly. In the meantime, clean and wash the tomatoes. Add garlic, lime, spring onions and half of the herbs with the tomatoes to the chicken and fry briefly. Deglaze with tomato juice and stock. Season again with salt, pepper and paprika. Braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 40 minutes. Remove from the oven and serve sprinkled with remaining herbs.
3
Add garlic, lime, spring onions and half of the herbs with the tomatoes to the chicken and fry briefly. Deglaze with tomato juice and stock. Season again with salt, pepper and paprika. Braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 40 minutes. Remove from the oven and serve sprinkled with remaining herbs. Delicious with baguette
4
Pot: Kitchen professional