Chicken with olives and onions

Ingredients for 4 servings:

• 1 chicken or pulard, approx. 1300 g
• n. B. Salt and pepper, from the mill
• n. B. Paprika powder, sweet
• 3 tbsp olive oil
• 500 g onion(s), small or shallots
• 3 sprigs of thyme
• 3 stalks of parsley, flat
• 1 stalk(s) Celery
• 125 ml chicken broth
• 150 g green olives, pitted
• 150 g black olives, pitted
• 2 tbsp tomato paste
• possibly thyme, dried, if required

Instructions

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

Wash the chicken, pat dry, and cut into 8 pieces. Season all over with pepper, paprika, and salt. Heat oil in a pan and fry the chicken pieces until nicely browned all over. Remove from the pan and keep warm in a bowl. Peel the onions or shallots and fry them in the frying fat. Tie together the herbs and celery stick and add them to the onions along with the green and black olives. Deglaze with the chicken stock and return the chicken pieces to the pan. Simmer everything together with the pan covered for about 20 minutes. Then remove the chicken pieces and keep warm. Stir tomato paste into the sauce and remove the bouquet of herbs. Season again generously with pepper, salt, and perhaps dried thyme. Tip: You can also briefly put the chicken pieces under the grill to make them crispy again.