Chicken with shallots and tomato vegetables

Name: Chicken with shallots and tomato vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 ready-to-cook chicken (1100 g); 7-10 Tbsp Salt; 500 g Shallots; 250 g red and yellow cherry tomatoes; 1 potty Rosemary and thyme; 1/8 l Red wine; 1/8 l Vegetable broth (instant); 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (1100 g)
7-10 Tbsp Salt
500 g Shallots
250 g red and yellow cherry tomatoes
1 potty Rosemary and thyme
1/8 l Red wine
1/8 l Vegetable broth (instant)
7-10 Tbsp Pepper

Directions

1
Wash the chicken thoroughly, dab dry, rub with salt, place on the fat pan of the oven and roast in the preheated oven (electric: 175°C/ gas: level 2) for approx. 1 1/4 hours. In the meantime, peel the shallots. Wash and halve the tomatoes. Wash the rosemary and thyme, dab dry and pluck from the stalks. 45 minutes before the end of the frying time, deglaze the chicken with wine and broth and add the shallots to the fat pan. 20 minutes before the end of the frying time, add the tomatoes, 2/3 of the rosemary and thyme to the fat pan and cook until the end. Season vegetables with salt and pepper. Serve the chicken and vegetables sprinkled with the remaining rosemary and thyme