Tuscan chicken pan

Ingredients for 4 servings:

• 1 chicken
• 6 waxy potatoes
• 1 bell pepper(s)
• 4 tomatoes
• 4 shallots
• 4 cloves garlic
• 1 chili pepper(s), red
• Herbs of Provence
• rosemary
• Thyme
• oregano
• 4 tbsp pesto
• olives
• olive oil
• Salt
• pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the chicken, pat dry, and cut into 8 pieces. Squeeze 2 garlic cloves, finely chop the chili peppers, and mix with olive oil, a little salt and pepper, Provençal herbs, and 2 tablespoons of pesto to make a marinade. Marinate the chicken pieces in this marinade for at least half a day. This works best in freezer bags, which you stir occasionally to distribute the marinade evenly. Then remove the chicken and sear on all sides in heated oil for about 10 minutes. Pre-cook the potatoes (they don’t need to be peeled) in salted water for about 15-20 minutes. Roughly chop the onions and add them to the chicken. Quarter the potatoes, slice the bell peppers, and braise them in the pan. Roughly chop the tomatoes and add them, but don’t let them boil down completely. Pour in olive oil (unfortunately, I can’t give you an exact amount, but it should just cover the contents of the pan). Season to taste with the remaining 2 squeezed garlic cloves, pesto, and herbs. Stir in the olives and simmer for at least an hour, then serve. The dish tastes best when left to simmer for several hours or overnight. Serve with ciabatta and a fresh salad. Tip: Instead of a whole chicken, you can also use individual pieces or even chicken breast fillets.