Spanish chicken pan

Name: Spanish chicken pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Onions; 2 Garlic cloves; 6 (approx. 1.2 kg) Meat Tomatoes; 4 Chicken fillets (approx. 150 g each); 3 TABLESPOONS Olive oil; 60 g Almond kernels (without skin); 1⁄8 l dry white wine; 7-10 Tbsp salt, pepper; 1⁄2 Federation flat leaf parsley; 100 g black olives (without stone)

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Onions
2 Garlic cloves
6 (approx. 1.2 kg) Meat Tomatoes
4 Chicken fillets (approx. 150 g each)
3 TABLESPOONS Olive oil
60 g Almond kernels (without skin)
1⁄8 l dry white wine
7-10 Tbsp salt, pepper
1⁄2 Federation flat leaf parsley
100 g black olives (without stone)

Directions

1
Peel and finely dice the onions and garlic. Wash the tomatoes and dice them coarsely. Wash the meat, dab dry.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat oil in a pan. Brown the fillets on each side for 3-4 minutes. Place in an ovenproof dish and cook in a hot oven for about 10 minutes.
3
Roast the almonds briefly in the frying fat. Fry onions, garlic and tomatoes. Deglaze with wine. Season with salt and pepper. Simmer for 6-8 minutes.
4
Wash the parsley and chop it roughly. Add to vegetables with olives.