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🍽️ Provencal-style Braised Chicken with Vegetables

585 kcal · 30 min · 4 servings

Ingredients

• 250 g cherry tomatoes
• 500 g waxy potatoes
• 5 shallots
• 2 garlic cloves
• 6 sprigs thyme
• 1 chicken (ready for the kitchen, 1,4 kg)
• salt
• pepper (from the mill)
• flour (for dusting)
• 2 tbsp olive oil
• 4 slices breakfast bacon
• 3 tbsp black, pitted olives
• 2 bay leaves
• 300 ml chicken broth
• 100 ml dry white wine

Instructions

1. 1. Wash the tomatoes and cut them in half.
2. 2. Peel the potatoes, wash them, and cut them into wedges.
3. 3. Peel the shallots and the garlic.
4. 4. Cut the shallots into wedges.
5. 5. Finely chop the garlic.
6. 6. Cut the bacon into thin strips.
7. 7. Wash the herbs and shake them dry.
8. 8. Preheat the oven to 200 degrees Celsius with top and bottom heat.
9. 9. Wash the chicken and pat it dry with a kitchen towel.
10. 10. Cut the chicken into 8 pieces.
11. 11. Season the chicken pieces with salt and pepper.
12. 12. Lightly dust the chicken pieces with flour.
13. 13. Heat the oil in a large pan.
14. 14. Fry the chicken pieces until golden brown on all sides.
15. 15. Remove the chicken pieces from the pan and set them aside.
16. 16. Add the bacon to the same pan.
17. 17. Fry the bacon until crispy.
18. 18. Add the potatoes, shallots, garlic, olives, herbs, and bay leaf to the pan.
19. 19. Sauté the vegetables briefly.
20. 20. Transfer the vegetables and tomatoes into a greased, ovenproof dish.
21. 21. Place the chicken pieces on top of the vegetables.
22. 22. Pour the broth and wine over the chicken.
23. 23. Braise the dish in the preheated oven for approx. 40 minutes.
24. 24. Serve the chicken immediately.

Nutrition per serving

• kcal: 585
• Protein: 69 g · Fett/Fat: 20 g · Carbs: 26 g