Chicken Corsica

Ingredients for 4 servings:

• 4 chicken legs (or quarter a whole roast chicken, but that’s too much work for me)
• 100 g bacon, diced
• 5 tomatoes, peeled and quartered (or a can of tomato pieces, is easier)
• 4 potatoes, peeled and roughly diced
• 10 olives, pepper-stuffed
• 2 tbsp fat
• 1 jar wine, red, dry
• salt and pepper
• 1 clove(s) garlic
• oregano
• basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 180°C (350°F). Rub the chicken thighs with salt, pepper, and herbs. Fry the bacon cubes in an ovenproof roasting pan and sear the chicken pieces in the fat until golden brown. Continue cooking in the oven for 20 minutes. Then add the tomatoes, potatoes, and olives, and 15 minutes later, pour in the glass of red wine. Simmer for another 10 minutes – voilà! If you don’t have enough sauce, you can easily lengthen it by adding a little chicken stock. I like to add a few chopped carrots; it’s not the “original,” but I think they taste great with it. I also like to use a Roman pot (German pot). Then you have to remove the lid for the last 10 minutes so the chicken thighs brown again.