Chicken with vegetable ragout and olives

Ingredients for 4 servings:

• 1 large chicken
• Sea salt
• Pepper, from the mill
• 2 tsp herbs de Provence
• 1 tsp chili powder
• 1 tsp paprika powder
• 8 tbsp olive oil
• 1 large onion(s), cut into wedges
• 1 garlic clove(s), finely chopped
• 1 carrot(s), sliced
• 1 green bell pepper(s), cut into pieces
• 1 yellow bell pepper(s), cut into pieces
• 16 small potatoes, peeled
• 20 black olives, pitted
• 100 ml chicken broth
• 100 ml wine, white, dry

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rinse the Roman pot with water. Mix salt, pepper, paprika, chili powder, and Herbes de Provence with 3 tablespoons of olive oil to make a marinade. Rub the chicken well, inside and out, with the marinade. Place it back-side up in the Roman pot, place it in the oven, and roast for about 25 minutes. Meanwhile, fry the potatoes in the remaining olive oil in a pan, add the onions, garlic, carrots, and bell peppers, and sauté. Season with salt and pepper. Add the olives, vegetable stock, and white wine. Turn the chicken breast-side up in the Roman pot. Add the vegetables and braise in the oven for another 20-30 minutes, until the vegetables and potatoes are tender. Drink tip: This tasty chicken deserves a great wine. We enjoyed an Amarone with it.