SPANISCHES  HUHN  

Spanish Chicken

12 cloves of garlic
1.5 kg chicken pieces
2 bell peppers (red, yellow, green)
3 tomatoes
4 tbsp. olive oil
400 ml sherry (dry)
150 ml of chicken soup (cube)
2 bay leaves
1 sachet saffron
salt and pepper

 

Remove stalks, seeds and cut tomatoes into wide strips. Cut the peppers into wide strips and peel garlic.
Heat oil in a large frying pan and sauté the garlic briefly, then remove from the pan.
Roast chicken pieces all around. Add garlic, pepper and tomato strips and pour in soup and sherry. Season with salt, pepper, bay leaves and saffron.
Simmer chicken 40 minutes. Turn chicken pieces frequently.

 

         Side Dish: rice, baguette
     
 

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