John Myers
Tuscan Style Chicken with Potatoes
The perfect tuscan style chicken with potatoes recipe with a picture and simple step-by-step instructions.
- 6 tbsp Olive oil
- 6 tbsp Tomato ketchup
- 6 tbsp Chili sauce
- 6 tbsp Soy sauce
- 2 tbsp Honey
- 2 tsp Cranberries from the glass
- 4 Pc. Chicken breast
- 500 ml Chicken broth
- 6 Pc. Rosemary sprigs
- 3 Pc. Sprigs of thyme
- 2 Pc. Big onion
- 4 Pc. Clove of garlic large
- 4 Pc. Big tomato
- 1 kg Small potatoes
- Olive oil
- First, a marinade is mixed for the meat made from oil, ketchup, chilli sauce, honey, soy sauce and cranberries. The marinade should be stirred vigorously so that the individual ingredients mix completely. The chicken breasts are washed, cut in half and placed in the marinade. The meat should preferably be put in the evening before so that it is juicy when served.
- The potatoes are peeled and cut in halves and fried in a pan with olive oil for approx. 10-12 minutes until golden. Then the potatoes are placed in an ovenproof dish that has been greased with oil. In the frying oil of the pan, the herbs and chopped garlic are briefly seared from 2 sprigs of rosemary and a sprig of thyme.
- Follow the onions, halved and then cut into rings. When they are a bit translucent, the herb, garlic and onion mixture can be evenly spread over the potatoes. Now the pickled meat including the marinade is poured over it and pushed into the oven for 15 minutes at 200 degrees.
- In the meantime, the chicken broth is finished and after the 15 minutes have elapsed, put into the bowl together with quartered tomatoes and the remaining herb sprigs. After another 30 minutes, the dish is ready and can be served on preheated plates.
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