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Tipsy chicken with olives

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Ingredients for 4 servings:

  • 4 chicken legs (250 g each)
  • 3 onions
  • 4 garlic cloves
  • 500 g tomatoes, pureed
  • 100 g olives
  • 1 bay leaf
  • 250 ml red wine
  • 2 tbsp olive oil
  • some salt and pepper
  • some sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the chicken thighs, pat dry, and remove the meat from the bones. Slice the onions and garlic. Season the chicken pieces and brown them on all sides in oil in a roasting pan, then remove from the pan. Sauté the onions and garlic, then deglaze with the wine. Add the tomatoes, bay leaf, and olives, season with salt, pepper, and a little sugar. Return the chicken to the sauce and braise, covered, for 20 minutes in a preheated oven at 175°C (convection oven). After 20 minutes, remove the lid and roast for another 10 minutes. Serve with baguette.

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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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