Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marinade
To fry
To roast in the oven
Utensils
Cooking pot with lid
How it's done
Marinade
In a bowl, mix the vinegar with all the other ingredients up to and including the oregano. Add the chicken, cover and marinate in the fridge for at least 4 hrs. or overnight.
To fry
Heat the oil in a casserole dish. Remove the chicken from the marinade, set aside the marinade. Salt the chicken, brown the meat for approx. 3 mins. on each side. Remove the chicken. Add a dash of oil, sauté the onions and potatoes in the same pot for approx. 10 mins., season with salt. Pour in the wine and reserved marinade, top with the chicken and olives.
To roast in the oven
Approx. 30 mins. (covered) in the lower half of an oven preheated to 220°C. Remove the lid, sprinkle the sugar over the chicken, cook for a further 15 mins., remove from the oven. Drizzle with oil, garnish with oregano, season.
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