Baskisches Hähnchen. For lovers of sweet pepper and olives, this chicken will certainly fit! The recipe is not mine I found it in a German notebook of recipes. The author, unfortunately, is not specified. Decided to share with You. Turned out very tasty and fragrant dish!
|Cooking time 75 minutes||Number of servings 4|
In the recipe specified 2 red and 1 green pepper. I have 2 large Reds.
Pepper wash, remove seeds and cut into half rings. Tomatoes pour over boiling water, then put in ice water and remove skins.
Cut the tomatoes into random, olives - circles.
Chicken wash, dry with paper towel. Season with salt and pepper on each side. Roll in flour. In a pan heat 2 tbsp olive oil and fry the pieces (for 4 minutes on each side).
Remove from the pan.
Onion cut into half rings. In a pan, where roasted chicken, add 1 tbsp olive oil and sauté onions until transparent, stirring constantly.
Add sweet pepper and paprika. Stir fry for a while.
Next into the pan add the tomatoes and olives. Mix well.
Pour in the vegetable broth and wine. (Here I digress from the recipe, added water instead of broth and 100 ml wine 200 ml).
Add salt and stir, simmer for 3-5 minutes.
Spread the vegetables in a heat-resistant form, lay on top of the leg and the breast.
From top to distribute the remains from the pan. Put the form in heated to 180 degrees. the oven and bake for 30-40 minutes (focus on your oven).
After cooking, I turned off the oven, opened the door slightly and leave the dish to stand for about 20 minutes.
Before serving, sprinkle with fresh marjoram or oregano.