Braised tomatoes with chilli chicken

For 4 people
  • 1 Chicken breast on the bone (approx. 350 g) and 4 chicken legs (approx. 800 g)
  • Salt
  • black pepper
  • 5 EL + some oil (e.g. B. olive oil)
  • 1 kg medium-sized tomatoes
  • 1 / 2-1 red chilli pepper or some cayenne pepper
  • 4 Garlic cloves
  • 2-3 stem (s) sage or basil
  • 3 EL Lemon juice
  • 1-2 TL dried Italian herbs
60 minutes
light
1.
Wash the chicken pieces, pat dry and season. Fry on the oiled drip pan in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes
2.
Wash tomatoes and cut in half. Heat 2 tablespoons of oil in a large pan. Place the tomatoes with the cut surface facing down. Sear and simmer uncovered over low heat for about 45 minutes. Season in between
3.
Clean, wash, core and cut the chilli into rings. Peel the garlic. Cut half into thin slices, finely chop the rest. Wash and pluck sage. Mix together lemon juice, salt and pepper. Beat in 3 tablespoons of oil. Stir in garlic slices, chilli and sage
4.
Carefully turn tomatoes after approx. 20 minutes. Add the chopped garlic and herbs and continue to cook. Spread the seasoning oil on the chicken pieces after approx. 30-35 minutes. Season the tomatoes, arrange everything. In addition: roasted potatoes
5.
Drink: light red wine
1 person approx:
  • 540 kcal
  • 2260 kJ
  • 46 g protein
  • 35 g fat
  • 7 g carbohydrates

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