Coquelets with vegetable ragout and olives

Ingredients for 4 servings:

• 4 poussin chicks (cockerels)
• 1 pepper
• 1 g sweet paprika powder
• 1 g herbs de Provence
• 100 ml olive oil
• 100 g onion(s)
• 1 clove(s) garlic
• 150 g carrot(s)
• 100 g pepper, yellow and green
• 500 g potatoes
• 150 g black olives
• 200 ml white wine (Riesling)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and garlic clove, then chop. Peel and slice the carrots. Halve the peppers. Remove the stems and seeds, and cut into squares. Wash the potatoes thoroughly and quarter them lengthwise without peeling. Preheat the oven to 180 degrees Celsius. Mix the salt, pepper, paprika, and herbs with 3 tablespoons of olive oil. Brush the chicken inside and out with the marinade. Place in an ovenproof dish. Roast in the oven for about 10 minutes. Sauté the onions, garlic, carrots, peppers, and potatoes in the remaining oil, season, and add to the chicken along with the olives. Add the white wine and simmer for another 20 minutes, until the vegetables and potatoes are tender.