Braised olive chicken

Ingredients for 4 servings:

• 1 chicken (1.5 kg) or 6 – 8 chicken legs
• 1 bunch of thyme
• 10 sage leaves
• 1 garlic bulb(s)
• 3 rosemary sprigs
• 3 tbsp olive oil
• 3 bay leaves, preferably fresh
• 1 tbsp lemon zest, grated
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 250 g shallot(s) or pearl onions
• 500 g potatoes, new, small (triplets or Galatiner)
• 200 ml red wine
• 200 ml chicken broth
• 150 g black olives (pitted)
• 2 tbsp lemon juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Cut the chicken into 8 pieces using a heavy knife, separating the upper and lower legs of the chicken thighs. Pick half of the thyme leaves. Finely chop 5 sage leaves, the rosemary needles from 1 sprig, and 2 garlic cloves. Grate the lemon zest. Mix the chopped herbs and garlic with the lemon zest and 3 tablespoons of olive oil, drizzle over the chicken pieces, and let it sit for 30 minutes. In the meantime, peel the shallots and the remaining garlic. Wash and peel the potatoes. Remove the herb oil from the chicken pieces and set aside. Heat 1 tablespoon of olive oil in a roasting pan, brown the chicken pieces until light brown, season with salt and pepper, then remove from the fat and set aside. Now fry the potatoes, shallots, and garlic cloves in the oil for 5 minutes, season with salt and pepper. Add the chicken and herb oil to the roasting pan. Mix together the red wine, lemon juice, and tomato puree and pour it into the roasting pan with the chicken stock (broth). Halve the bay leaves and add them along with the remaining herbs and olives. Cover the roasting pan and braise the chicken on the lowest rack at 200°C for 35-40 minutes. When the potatoes are tender, place the chicken pieces on a grill rack and grill at 200°C for about 5-10 minutes until crispy. Season the chicken pieces with salt and pepper, if desired. Remove the bay leaves and rosemary sprigs from the sauce. Season to taste. Serve with baguette or ciabatta and mixed salad.