Chicken with tomato vegetables

Name: Chicken with tomato vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.2 kg); 600 g Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 2 TEASPOONS Tomato paste; 1 collar Basil; 50 g black olives with core; 600 g fresh gnocchi; 20 g Butter; 40 g Parmesan cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.2 kg)
600 g Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
2 TEASPOONS Tomato paste
1 collar Basil
50 g black olives with core
600 g fresh gnocchi
20 g Butter
40 g Parmesan cheese

Directions

1
Wash the chicken, dab dry and season inside with salt and pepper. Tie wings and legs together. Peel onions and garlic. Halve the onions. Cut onions and garlic into slices.
2
Wash, clean and quarter the tomatoes. Heat oil in a casserole. Brown the chicken on all sides and take it out. Put onions and garlic into the pot and fry until transparent. Add tomato paste and tomatoes and fry briefly.
3
Season with salt and pepper. Place the chicken on the tomatoes and cook in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 1/4 hour. Wash the basil and dab dry. Put 2 sprigs aside.
4
Cut the rest into strips. Add the basil and olives 10 minutes before the end of the cooking time. Cook gnocchi in boiling salted water for 1-2 minutes and quench. Heat butter in a pan and warm gnocchi in it.
5
Slice the parmesan and sprinkle over the gnocchi. Serve chicken with gnocchi and tomato vegetables. Garnish with remaining basil.