John Myers
Ingredients for 2 servings:
- 1 corn-fed chicken, approx. 1,700 g
- 1 vegetable onion(s), finely diced
- 2 garlic cloves, finely sliced
- 1 bell pepper(s), red, finely diced
- 2 tomatoes, thinly sliced
- 250 g mushrooms, small, whole
- 4 small potatoes, finely diced
- 200 ml red wine (Pinot Noir)
- smoked salt
- Herbs, Italian
- pepper, black
- curry powder
- 500 g runner beans, cut into pieces
- 1 medium-sized onion(s), diced
- 2 garlic cloves, finely chopped
- 125 g diced ham
- 2 tbsp sunflower oil
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Salt and pepper, black
- Sugar
- Herbs, Italian
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes
simply
Arrange the onions, garlic, bell peppers, tomatoes, mushrooms, and potatoes in a roasting pan and season with freshly ground smoked salt and freshly ground Italian herbs. Season the chicken inside with garlic salt and black pepper, and rub the outside with smoked salt, freshly ground Italian herbs, black pepper, and curry powder. Place on the bed of vegetables in the roasting pan. Pour 200 ml of Pinot Noir into the roasting pan. Place everything in a preheated oven at 170 °C (top/bottom heat). After about an hour, pour over the meat juices and continue roasting for about 35 minutes. Halve or quarter the chicken as needed and serve with the vegetables from the roasting pan. For the bean salad, clean and chop the green beans and cook them in salted water until al dente, drain, and refresh with cold water. Transfer to a bowl. Slowly fry the ham in a pan without any fat, then add the onions and garlic and continue frying. Meanwhile, make a marinade from olive oil, sunflower oil, and white wine vinegar with a little salt, some black pepper, freshly ground Italian herbs, and a pinch of sugar. Add to the beans and mix. Once the onions are lightly browned, add them to the bean salad with the bacon, mix everything together, and let it marinate for a while.
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