John Myers
Mediterranean Braised Chicken
The perfect mediterranean braised chicken recipe with a picture and simple step-by-step instructions.
- 4 Chicken parts, e.g. legs and breasts with skin, approx. 1.2 kg
- 2 Paprika, red
- 1 Zucchini
- 2 Carrots
- 12 Shallots
- 6 Garlic cloves
- 250 g Mushrooms
- 1 DS (850 g) Peeled tomatoes
- 500 ml White wine
- 2 tsp Chicken broth instant
- 2 Branches Rosemary
- 10 stele Thyme
- Salt
- Pepper from the grinder
- Sweet paprika
- 4 tbsp Olive oil
- Drain the tomatoes on a sieve and collect the juice. Cut the tomatoes into pieces and put them back in the juice. Peel the carrots, shallots and garlic. Halve the shallots if necessary, cut the garlic into slices. Cut the carrots into pieces approx. 2-3 cm in size. Wash the peppers, pat dry, remove the white partitions and cut into bite-sized pieces. Rub the mushrooms dry, possibly halving depending on the size. Wash the zucchini, cut in half and also cut into bite-sized pieces. Wash the rosemary and thyme, pat dry and chop except for something to garnish.
- Wash the chicken pieces, pat dry. Heat the olive oil in a casserole and fry the chicken parts vigorously on all sides. Season with paprika, salt and pepper. Remove the meat, put the vegetables (without tomatoes) in the frying fat and fry briefly. Deglaze with white wine. Add the stock, tomatoes with juice and herbs. Cover and simmer for about 40-45 minutes. Season with salt and pepper and arrange on a deep plate. Serve garnished with the remaining herbs. Fresh white bread tastes good with it.
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