The totally tipsy gin chicken

Ingredients for 4 servings:

• 2 m.-sized chicken breasts, with skin and bones
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 3 m.-large onion(s), red
• 1 handful of olives, Kalamata or Greek, semi-dried
• 4 cloves garlic
• 500 ml orange juice (blood), freshly squeezed
• 100 ml gin
• 2 sprigs rosemary
• 8 sage leaves
• 2 tbsp extra virgin olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Tender chicken breast with Mediterranean vegetables

Fill an ovenproof casserole dish large enough to hold both chicken breasts with the blood orange juice and gin. Add the sage leaves and the peeled garlic cloves, crushed with a flat knife. Season the washed chicken breasts with salt and pepper and place them skin-side down in the juice, ensuring at least the breast meat is covered. Marinate for at least 3 hours. Meanwhile, deseed the peppers and cut them into 1.5 cm quarters, peel and eighth the onions, and pit the olives. Once marinated, remove the breasts, place the vegetables in the gin juice, and place the breasts skin-side up on top. Briefly dip the rosemary sprigs in olive oil (so they don’t burn immediately in the oven), then place them on top of the breasts and press down. Season the breasts with salt and pepper again. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit), then cook the chicken on the middle rack for about an hour, depending on how browned it is. Serve with rosemary potatoes and a dry red wine.