in Spain

Mallorcan chicken

updated

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Ingredients for 4 servings:

  • 1 large can of tomatoes
  • 20 basil leaves
  • 1 sprig(s) rosemary
  • 3 stalks of thyme
  • 100 g shallot(s)
  • 4 cloves garlic
  • 1 lemon(s), untreated
  • 1 chicken (1200 g), ready to cook
  • 3 tbsp olive oil
  • Salt and pepper, black
  • ¼ liter chicken broth
  • 75 g olives, black
  • possibly sauce thickener

Instructions

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

Cut the tomatoes into pieces. Chop the basil, rosemary, and thyme, reserving a little for garnish. Peel the onions and garlic. Halve the onions and slice the garlic. Cut the chicken into 8-10 portions. Heat the olive oil and brown the meat until browned. Brown the garlic and onions. Season with salt and pepper. Add the tomatoes, olives, lemon wedges, and herbs, and deglaze with the stock. Simmer for 40-45 minutes. Season to taste, thicken the sauce if desired, and garnish with the remaining herbs. Serve with rice and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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