John Myers
Mediterranean Chicken Pot
The perfect mediterranean chicken pot recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken legs
- 1 size Red peppers cut into fine strips
- 1 piece Red onion cut into rings
- 2 piece Chopped garlic
- 125 ml Chicken broth
- 400 g Diced canned tomatoes
- 1 tbsp Freshly chopped thyme
- 50 g Sliced black olives
- 25 g Dried tomatoes cut into fine strips
- 1 small Grated orange zest and juice
- Salt
- Pepper
- Roast the chicken legs in a pan, turning them vigorously all over, remove and place in a saucepan.
- Fry the onion, garlic and paprika in the pan for 4 minutes and add to the legs. Add the orange peel, juice, stock, canned tomatoes and sun-dried tomatoes and stir in. Bring to the boil, cover and simmer for 1 hour over low heat, stirring occasionally.
- Add the thyme and olives and season with salt and pepper. Serve with a fish baguette.
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