chicken

Ingredients for 4 servings:

• 500 g beefsteak tomatoes
• 2 bell peppers, red
• 1 chicken
• 3 tbsp olive oil
• salt and pepper
• 1 tsp sweet paprika powder
• 4 cloves garlic
• 250 ml dry white wine
• 1 chili pepper(s), dried
• 1 sprig(s) of thyme
• 1 bay leaf
• 100 g olives, stuffed with peppers

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Preheat oven to 250°C (top/bottom heat). Blanch the tomatoes, peel them, and cut them into eighths. Trim the peppers and brown them on a wire rack on aluminum foil for 20 minutes. When the skin blisters, remove them and cover with a damp kitchen towel. Allow to cool and peel them. Reduce oven temperature to 150°C (300°F). Cut the chicken into 8 portions and fry in a roasting pan in olive oil over medium heat until light brown. Season with salt, pepper, and paprika. Peel the garlic and press it over the garlic. Deglaze with white wine. Add the chili pepper, thyme, bay leaf, and the tomato and pepper pieces. Cover and bake in the hot oven for about 50 minutes. Slice the olives and add them about 10 minutes before the end of the cooking time.