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Recipes

FARMER’S CHICKEN CASSEROLE

INGREDIENTS

About 2 kg of chicken

sea salt, black pepper

8 bay leaves

2 sprigs of rosemary

3 garlic cloves

half a bottle of red wine

flour

olive oil

larger handful of black olives

800 g crushed tomatoes

PREPARATION

Cut the chicken into pieces you like. Season with salt and freshly ground black pepper and place in a bowl. Add bay leaves, rosemary sprigs, and crushed garlic cloves and cover with wine. Let the meat marinate in the refrigerator for at least 30 minutes. Half a day would be even better.

Preheat the oven to 180 degrees. Drain the chicken and dry it. Keep the marinade. Roll the chicken in flour. Pour some olive oil in a pan and sear the chicken pieces. At the same time, sear the garlic and olives and add the chopped tomatoes. Add the chicken marinade, cover the pan with a lid, and cook in a preheated oven for at least 1.5 hours, until the meat starts to come off the bone. Remove the oil and foam from the cooking process, the bay leaves, the rosemary, and season the dish with salt and black pepper. Serve with salad and steamed green beans.