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🍽️ Provencal Chicken Breast with Tomato Vegetables

512 kcal · 30 min · 4 servings

Ingredients

• 250 g medium-sized tomatoes (3 medium-sized tomatoes)
• 2 onions
• 2 garlic cloves
• 400 g red bell peppers (2 red bell peppers)
• 2 tbsp olive oil
• 2 anchovy fillets
• 300 ml poultry broth
• 650 g chicken breast fillet on the bone (with skin, 1 chicken breast)
• 4 sage leaves
• salt
• pepper
• 12 green olives (with stone)
• 3 sprigs parsley

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem areas of the tomatoes in a wedge shape.
3. 3. Dip the tomatoes briefly into boiling water.
4. 4. Rinse the tomatoes immediately under cold water.
5. 5. Peel the skin off the tomatoes.
6. 6. Cut the peeled tomatoes into quarters.
7. 7. Remove the core from the tomato quarters.
8. 8. Cut the tomatoes into coarse cubes.
9. 9. Peel the onions.
10. 10. Dice the onions into cubes of about one centimeter.
11. 11. Peel the garlic cloves.
12. 12. Finely chop the garlic.
13. 13. Cut the bell peppers into quarters.
14. 14. Remove the seeds and white pith from the pepper quarters.
15. 15. Rinse the deseeded pepper pieces.
16. 16. Cut the pepper pieces into coarse chunks.
17. 17. Heat the olive oil in a casserole dish.
18. 18. Sauté the pepper pieces over medium heat for five minutes.
19. 19. Add the diced onions and chopped garlic to the vegetables.
20. 20. Continue to sauté the onion and garlic mixture for three minutes while stirring.
21. 21. Mash the anchovy fillets into a paste using a knife.
22. 22. Add the anchovy paste and tomato cubes to the casserole dish.
23. 23. Sauté the tomatoes and anchovies briefly.
24. 24. Pour the broth into the casserole dish.
25. 25. Bring the mixture to a boil.
26. 26. Carefully separate the skin of the chicken breast from the meat.
27. 27. Slide the sage leaves under the separated skin.
28. 28. Season the chicken breast with salt and pepper.
29. 29. Place the chicken breast on top of the vegetables in the casserole dish.
30. 30. Preheat the oven to 200 degrees Celsius conventional heat.
31. 31. Place the dish on the middle rack.
32. 32. Cook the chicken breast in the oven for 40 minutes.
33. 33. Add the olives to the casserole dish five minutes before the end of the cooking time.
34. 34. Season the sauce finally with salt and pepper.
35. 35. Wash the parsley.
36. 36. Shake the parsley dry.
37. 37. Pluck the parsley leaves from the stems.
38. 38. Chop the parsley leaves.
39. 39. Sprinkle the chopped parsley over the finished dish.

Nutrition per serving

• kcal: 512
• Protein: 65 g · Fett/Fat: 21 g · Carbs: 12 g