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Betty Bossi Koch-Center
How it's done
Halve the chicken thighs, season. Heat the oil in a cooking pot. Brown the chicken in batches for approx. 10 mins. all over, remove. Wipe away the cooking fat.
Briefly sauté the onion and garlic cloves in the same pot, add the pepper, tomatoes, oregano and tomato puree, cook briefly, season. Pour in the wine, bring to the boil, reduce the heat. Return the chicken to the pot, cover and braise over a medium heat for approx. 20 mins. Remove the lid and braise for a further 40 mins.
Parboil the potatoes in boiling salted water for approx. 10 mins. Drain the potatoes, mix with the oil, garlic and rosemary, transfer to a baking tray lined with baking paper.
Approx. 30 mins. in the centre of an oven preheated to 220°C. Salt the potatoes, serve the chicken with the potatoes.
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