Pollo con asparagi verdi

Name: Pollo con asparagi verdi
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green asparagus; 300 g cherry tomatoes; 1 fresh garlic bulb; 3 Onions; 4 Branches of rosemary; 2 double chicken filet (with skin and bone); 7-10 Tbsp salt, pepper; 7-10 Tbsp a little + 2 tablespoons olive oil; 1⁄4 l dry white wine

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green asparagus
300 g cherry tomatoes
1 fresh garlic bulb
3 Onions
4 Branches of rosemary
2 double chicken filet (with skin and bone)
7-10 Tbsp salt, pepper
7-10 Tbsp a little + 2 tablespoons olive oil
1⁄4 l dry white wine

Directions

1
Wash the asparagus, cut off the woody ends and cut the asparagus spears in half. Wash and halve the tomatoes. Wash the garlic bulb, cut crosswise into approx. 1 cm wide slices. Peel onions and cut them into slices.
2
Wash the rosemary and shake dry.
3
Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer). Rinse meat and pat dry. Cut the fillets with the skin from the bone, season with salt and pepper.
4
Brush a frying pan or the fat pan with some oil. Spread the meat, garlic, onions and rosemary in the pan. Drizzle with 2 tablespoons of oil. Fry in a hot oven for about 40 minutes.
5
After about 15 minutes add asparagus and cherry tomatoes. Pour on the wine. Season with salt and pepper. Ciabatta or roast potatoes taste good with it.