for 4 person

Chicken

4	chicken thighs (each approx. 180 g)
1 tsp	salt
a little	pepper
	oil, for frying

To braise

1	onion, cut into strips
2	garlic cloves, sliced
2	yellow peppers, cut into strips
4	tomatoes, cut into pieces
4 sprig	oregano, leaves torn off
2 tbsp	tomato puree
¾ tsp	salt
a little	pepper
1 dl	white wine

Rosemary potatoes

800 g	waxy potatoes, peeled, cut into approx. 3 cm pieces
	salted water, boiling
2 tbsp	olive oil
1	garlic clove, cut in half
2 sprig	rosemary, needles removed

To roast

¼ tsp

sea salt

How it's done

Chicken

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.

To braise

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.

Rosemary potatoes

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.

To roast

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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