Chicken breast Côte d'Azur

Ingredients for 2 servings:

• 250 g chicken breast
• 250 g treble hooks
• 2 m.-sized carrot(s)
• 2 m.-large fennel
• 1 large onion(s), red
• 1 bell pepper(s), red
• 2 garlic cloves
• 1 small can of tomatoes, pureed
• 100 g cherry tomatoes
• some fresh herbs, e.g. oregano, tarragon, rosemary
• some saffron threads
• 1 dl white wine
• 2 dl water
• salt and pepper
• chili flakes
• Sugar
• 10 black olives with stones

Instructions

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

with potatoes and vegetables

Halve the chicken breast lengthwise and then cut into 1 cm thick strips. Marinate with salt, pepper, chili, sugar, olive oil, and garlic while you prepare the other ingredients. Clean the fennel, halve it, and cut it into wedges. Leave the stalks intact; they hold the wedges together. Peel the carrots and cut them into any size pieces. Peel the onion and peppers and cut them into wedges. Wash the potatoes with a brush. If the skin is thin, leave it on; otherwise, peel the potatoes and cut them into wedges. Briefly sear the meat without adding any more fat, remove from the pan, and set aside. Do the same with the fennel, peppers, and carrots. Then fry the onions, add the potatoes and the sautéed vegetables, and deglaze with the white wine. Add the canned tomatoes, saffron, olives, and gradually add the water. Cover and simmer over medium heat for about 15 minutes, then add the meat, cherry tomatoes and fresh herbs and continue simmering for about 10 minutes until the vegetables are tender.