Chicken Florentine style

Ingredients for 2 servings:

• 1 m.-sized chicken, ready to cook, gutted
• 1 large onion(s)
• 125 ml dry white wine
• 2 bay leaves
• 3 tbsp balsamic vinegar
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 tbsp paprika powder, sweet
• 4 tomatoes (bottle tomatoes) or
• 1 can of tomatoes, peeled
• 6 garlic cloves
• 250 g shallot(s), small
• 2 bell peppers, red and green
• salt and pepper
• 1 pinch(s) of sugar
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the chicken inside and out with cold water, pat dry, and cut into 6 pieces. Place in a shallow bowl. For the marinade: Peel the onion and slice into rings. Mix with the wine, bay leaves, and balsamic vinegar and pour over the chicken pieces. Cover and let marinate in the refrigerator for at least 3 hours. Preheat the oven to 160°C. Remove the chicken pieces from the marinade and pat dry. Heat the oil in a suitably sized ovenproof pan or casserole dish and fry the chicken pieces thoroughly on all sides. Wash the rosemary and thyme thoroughly and shake dry. Sprinkle the chicken pieces with paprika and add the herbs to the pan. Place the chicken in the hot oven and roast for a total of about 40 minutes. Peel and halve the tomatoes. If using canned tomatoes, halve the tomatoes and collect the juice. Peel the garlic cloves and shallots. Wash, halve, and trim the peppers. Cut the peppers into wide strips. Add the prepared vegetables to the poultry 20 minutes before the end of the cooking time and roast them. Season with salt, pepper, a little sugar, and paprika. Drizzle the tomato juice from the canned tomatoes over the vegetables. Serve with fresh ciabatta or baguette.