Chicken tomato all\' Italia

Name: Chicken tomato all\' Italia
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.3 kg); 7-10 Tbsp salt, black pepper; 2 medium-sized onions; 4 Garlic cloves; 2 TABLESPOONS Oil; 1 can(s) (850 ml) Tomatoes; 2 TEASPOONS Chicken broth (instant); 2 TEASPOONS Oregano; 1 TEASPOON Rosemary; 75 g black olives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.3 kg)
7-10 Tbsp salt, black pepper
2 medium-sized onions
4 Garlic cloves
2 TABLESPOONS Oil
1 can(s) (850 ml) Tomatoes
2 TEASPOONS Chicken broth (instant)
2 TEASPOONS Oregano
1 TEASPOON Rosemary
75 g black olives

Directions

1
Cut the chicken into 8 pieces, wash, dab dry and season. Peel onions and garlic. Chop the onions coarsely
2
Fry the chicken parts all around in hot oil. Brown the onions and garlic. Deglaze with 1/8 l water and tomatoes (with juice). Chop the tomatoes, bring to the boil. Stir in broth and herbs. Cover and stew for about 50 minutes
3
Add olives to the meat after 30 minutes. Season the sauce to taste. Served with: baguette
4
Drink: strong red wine