Mediterranean oven-baked chicken

Ingredients for 6 servings:

• 4 chicken legs
• 4 chicken breast fillets
• 3 bell peppers, mixed, diced
• 300 g mushrooms, sliced
• 100 g green olives, pitted
• 500 g tomatoes, pureed
• 200 ml vegetable stock
• 200 ml white wine
• 2 onions, finely diced
• 2 garlic cloves, finely diced
• 3 tbsp olive oil
• some flour for dusting
• 1 tbsp tomato paste
• salt and pepper
• Sugar
• 1 tbsp paprika powder, sweet
• some thyme stalks
• a few sprigs of marjoram

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Wash the chicken pieces and pat dry with kitchen paper. Season with salt and pepper on all sides and coat in flour. Brown in olive oil in a roasting pan for 3-4 minutes on all sides, then remove and set aside. Fry the onions in the frying fat and caramelize with a little sugar. Then add the bell peppers, garlic, and mushrooms and fry for a few minutes, turning occasionally. Then add the tomato paste and fry briefly. Top up with white wine, passata, and broth, and add the spices (add the herb sprigs whole—they can be removed after cooking). Add the chicken pieces and olives, cover, and braise everything in the preheated oven on the bottom rack at 200°C for about 60 minutes. Season the sauce again with the spices before serving. Serve with rice, dumplings, boiled potatoes, or simply a piece of baguette.