Mediterranean oven chicken with white beans

Name: Mediterranean oven chicken with white beans
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 can(s) (à 425 ml) white beans; 6 small cloves of garlic; 400 g Tomatoes; 250 g Courgette; 1 untreated lemon; 3 Branches of rosemary; 3 Stem(s) Sage and thyme; 1 ready-to-cook chicken (to be cut into 8 pieces by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 100 g black olives without stone; 200 ml dry white wine; 250 ml Chicken broth

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 can(s) (à 425 ml) white beans
6 small cloves of garlic
400 g Tomatoes
250 g Courgette
1 untreated lemon
3 Branches of rosemary
3 Stem(s) Sage and thyme
1 ready-to-cook chicken (to be cut into 8 pieces by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
100 g black olives without stone
200 ml dry white wine
250 ml Chicken broth

Directions

1
Drain beans, rinse and drain. Peel the garlic. Wash, clean and chop the tomatoes. Wash and clean the zucchini, cut in half lengthwise and cut into slices.
2
Wash lemon, grate dry and cut into slices. Wash herbs, shake dry. Put some rosemary aside for garnishing. Peel leaves from the remaining herbs or remove needles and chop finely
3
Wash the chicken parts and dab dry. Season with salt and pepper. Heat oil in a roaster, fry chicken parts in it while turning. Add zucchini and herbs, fry briefly and remove from heat.
4
Add tomatoes, olives, beans, lemon slices and garlic. Season with salt and pepper. Add white wine and stock. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes