Braised Chicken

Ingredients

• 4 chicken breast fillets (about 150 g)
• Salt
• Pepper (freshly ground)
• 4 tbsp olive oil
• 6 ripe tomatoes
• 2 Garlic cloves
• 1 Shallot
• 4 tbsp black pitted olives
• 100 ml dry white wine
• 150 ml poultry broth
• 1 tsp Dried oregano
• 2 tbsp orange strips
• 2 tbsp fresh chopped parsley

Instructions

1. 1.

   Wash the chicken breasts, pat dry, season with salt and pepper, dust with flour, and sear in a hot pan with 2 tbsp oil until golden brown on each side. Remove and set aside. Blanch the tomatoes, cool, peel, quarter half, core, and dice small; cut the other half into strips. Peel and finely chop the garlic and shallot. Drain the olives well. In the chicken pan heat the remaining oil and sauté the shallot with the garlic until translucent.

2. 2.

   Add the olives and tomato cubes, cook briefly, deglaze with wine. Pour in the broth, season with salt, pepper, and oregano, add the tomato strips, place the chicken breasts on top, cover, and simmer for about 10 minutes over medium heat. Remove the chicken, slice into portions, and serve on warmed plates with the vegetable sauce. Garnish braised chicken with orange strips and sprinkle parsley before serving.