Mallorcan chicken

Name: Mallorcan chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 1 potty Basil; 1 sprig of rosemary; 3-4 Stem(s) Thyme; 100 g small onions or shallots; 4 Garlic cloves; 1 untreated lemon; 1 (approx. 1.2 kg) ready-to-cook chicken; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/4 l Chicken broth (instant); 75 g black olives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
1 potty Basil
1 sprig of rosemary
3-4 Stem(s) Thyme
100 g small onions or shallots
4 Garlic cloves
1 untreated lemon
1 (approx. 1.2 kg) ready-to-cook chicken
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/4 l Chicken broth (instant)
75 g black olives

Directions

1
Drain the tomatoes on a sieve and collect the juice. Cut the tomatoes into pieces and put them back into the juice. Wash the basil, rosemary and thyme, dab dry and chop, except for something to garnish. Peel onions and garlic. If necessary, halve the onions and cut the garlic into slices.
2
Wash the lemon, dab dry and cut into slices. Wash chicken, pat dry and cut into 8 to 10 portion pieces. Heat olive oil in a casserole dish and fry the chicken pieces thoroughly all around. Add onions and garlic and fry briefly. Season with salt and pepper. Add broth, tomatoes, olives, lemon and herbs. Cover and stew for 40-45 minutes. Season with salt and pepper and arrange on a deep dish. Serve garnished with remaining herbs.
3
Season with salt and pepper. Add broth, tomatoes, olives, lemon and herbs. Cover and stew for 40-45 minutes. Season with salt and pepper and arrange on a deep dish. Serve garnished with remaining herbs. Serve with fresh white bread
4
small plate: Feix