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🍽️ Oven-Braised Chicken with Tomato and Vegetable Sauce

479 kcal · 30 min · 4 servings

Ingredients

• 1 Chicken (approx. 1,2 kg)
• 200 g Pearl onions
• 1 yellow bell pepper
• 100 g black olives (pitted to taste)
• 4 Tomatoes
• Salt
• Pepper (from the mill)
• Olive oil
• 100 ml Red wine
• 250 ml Chicken broth
• 1 tsp dried oregano

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Rinse the chicken under cold water. Pat it completely dry with a kitchen towel. Cut the chicken into four equal pieces.
3. 3. Peel the onions. Wash the bell pepper. Cut it in half lengthwise. Remove the core (seeds and membranes). Cut the bell pepper into thin strips.
4. 4. Drain the olives in a sieve. Wash the tomatoes. Cut out the hard stem base. Dice the tomatoes into small cubes.
5. 5. Season the chicken pieces with salt and pepper. Brush them with olive oil so they are coated all around.
6. 6. Place the chicken pieces in a deep baking tray. Fry them all over until golden brown.
7. 7. Deglaze the meat with the wine. Swirl the tray briefly to loosen the browned bits from the bottom.
8. 8. Place the chicken pieces in the tray so that the skin side faces up. Distribute the prepared vegetables (onions, peppers, tomatoes, olives) around the meat.
9. 9. Sprinkle the oregano over the vegetables and the meat. Season everything again with salt and pepper to taste.
10. 10. Put the tray in the preheated oven. Braise the chicken for approx. 40 minutes. Pour the sauce from the tray over the meat repeatedly during cooking to keep it juicy.
11. 11. Remove the tray from the oven. Taste the sauce and the meat with salt and pepper. Serve the dish hot.

Nutrition per serving

• kcal: 479
• Protein: 65 g · Fett/Fat: 16 g · Carbs: 13 g