Chicken with rosemary potatoes in tomato sauce

Ingredients for 6 servings:

• 850 g chicken fillet(s) and/or chicken legs
• 2 kg potatoes
• 6 onions
• 5 garlic cloves
• 2 packs of tomatoes, pureed
• 2 sprigs of rosemary
• some basil
• some oregano
• some olive oil
• some wine, red

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Take a casserole dish or similar dish with high sides. Arrange the chicken fillet and/or additional chicken thighs in the dish (the meat should make up about 1/2 of the total). Peel the onions, roughly quarter them, and add them. Peel the garlic, slice them, and add them as well. Next, peel the potatoes, chop them into large pieces, and add them to the dish. To fill the dish, chop the raw, peeled potatoes into large pieces and place them in the dish. Once the dish is filled with chicken, potatoes, and onions, add about 1/4 liter of dry red wine. Add the chopped rosemary, some basil, oregano, and basil. Drizzle with high-quality olive oil. Then simply add salt and white pepper to taste. Mix everything well. Add the pureed tomatoes and a little water (if there isn’t enough water—the potatoes need to cook—a little water should be added occasionally). The dish is ready after about 1.5 hours of simmering in a preheated oven at 175°C and the potatoes are slightly browned on top. The liquid must be reduced.