HUHN  mit  OLIVEN

Chicken with Olives

1.2 kg chicken meat (legs and breast fillets)
1 onion
3 carrots
2 stalks thyme
1 sprig rosemary
(alternatively dried)
1 litre white wine (dry)
1 tbsp. butter
2 tbsp. oil
100 ml brandy
1 tbsp. flour
100 g strained tomatoes
500 ml vegetable soup
1 bay leaf
100 g green olives (pitted)

 

For the marinade, peel and finely chop the onion and carrots. Pluck the leaves and needles from the spices.
Mix everything well with the wine and chicken in a large bowl. Leave to marinate in the fridge for 24 hours. Mix from time to time.
Remove the chicken pieces from the marinade and strain into another bowl. Heat the butter and olive oil in a roasting tin and fry the chicken pieces, deglaze with brandy and allow to cook. Then pour the strained marinade over the chicken pieces. Reduce the heat and stir in the flour. Add the strained tomatoes, the soup and the bay leaf. Simmer everything for approx. 40 minutes. Add the olives and simmer for a further 5 minutes.

  
     
     
 

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