Mediterranean Roman pot chicken

Ingredients for 3 servings:

• 1 chicken
• 1 zucchini
• 3 tomatoes
• 2 onions
• 200 ml white wine
• 1 garlic clove(s)
• 2 tsp salt
• ½ tsp pepper
• ½ tsp cumin, ground
• ½ tsp sweet paprika powder
• 1 tbsp herbs de Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Rinse the earthenware pot as usual. Meanwhile, cut the zucchini into 1 cm thick slices and the tomatoes and peeled onions into wedges. Finely chop the garlic clove. Add the white wine, vegetables, garlic, and Provençal herbs to the earthenware pot. Season with salt and pepper. Mix together the salt, pepper, cumin, and paprika to make a spice mix and season the chicken inside and out. Massage a little into the skin. Then place the chicken breast-side up on the bed of vegetables. Cover the earthenware pot and roast in the oven at 180°C for two hours. We serve it with spiral pasta. And if there are four of us, I add two drumsticks in addition to the chicken.