French herb chicken

Name: French herb chicken
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook chicken (approx. 1.3 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 800 g Potatoes; 250 g Shallots; 2 Garlic cloves; 2-3 TABLESPOONS Oil; 400 ml clear chicken stock (instant); 1/8 l White wine; 1/2 bunch Thyme and parsley; 1 Branch rosemary; 50 g green olives stuffed with paprika; 7-10 Tbsp Rosemary, parsley and thyme

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook chicken (approx. 1.3 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
800 g Potatoes
250 g Shallots
2 Garlic cloves
2-3 TABLESPOONS Oil
400 ml clear chicken stock (instant)
1/8 l White wine
1/2 bunch Thyme and parsley
1 Branch rosemary
50 g green olives stuffed with paprika
7-10 Tbsp Rosemary, parsley and thyme

Directions

1
Divide the chicken into pieces, wash, dab dry and season all around with salt, pepper and paprika. Peel, wash and quarter the potatoes. Peel shallots and garlic. Shallots, up to two, ha
2
Finely chop the remaining shallots. Press the garlic through a garlic press. Heat the oil in a frying pan and fry the meat in it from each side over medium heat for 4-5 minutes. Add potatoes, garlic and shallots to the chicken pieces.
3
Fry over medium heat for 3-4 minutes. Season with salt and pepper. Deglaze with chicken soup and white wine and let it stew at low heat covered for about 30 minutes. In the meantime, wash the herbs, dab dry and pluck leaves or needles from the stalks.
4
Finely chop the parsley. Add the herbs to the chicken with the olives about 15 minutes before the end of the cooking time and braise with it. Season to taste again. Arrange on a plate and serve garnished with rosemary, parsley and thyme as desired.