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Tomato chicken

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Ingredients for 4 servings:

  • 1 ½ kg beefsteak tomatoes
  • 1 chicken(s)
  • 150 g shallot(s)
  • 2 garlic cloves
  • 4 tbsp oil
  • 4 bay leaves
  • 2 sprigs rosemary
  • 50 g black olives
  • salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Blanch the tomatoes in boiling water, peel, halve, and deseed. Cut the chicken into pieces and halve the shallots. Crush the garlic. Heat the oil and sauté the chicken pieces with the shallots and garlic. Add the bay leaves, rosemary, and tomatoes, season with salt and pepper, and scatter the olives on top. Place the pan in a preheated oven at 200°C (400°F). Cover and cook the chicken for 30 minutes. Remove the lid and cook for another 15 minutes at 220°C (425°F), until the meat is browned.

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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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