Braised Chicken with Onions in a Tajine

Ingredients

• 1 chicken (pre‑cooked, 1.2 kg)
• 400 g onions
• 3 light bell peppers
• 2 stalks tarragon
• Salt
• black pepper (freshly ground)
• 100 ml dry white wine
• olive oil
• tarragon sprig (for garnish)

Instructions

1. 1.

   Soak a Romertopf pot in water.

2. 2.

   Wash the chicken, pat dry, cut into 8 pieces, season with salt and pepper. Peel the onions and slice into rings or strips. Wash the bell peppers, remove seeds and white membranes, dice into 1 cm cubes. Rinse the tarragon, shake dry, strip leaves from stems and finely chop. Mix onions, peppers, and tarragon; season with salt and pepper and place in the prepared Romertopf. Pour wine over, lay chicken on top, brush with olive oil. Seal the pot and place it in a cold oven. Roast at 200 °C fan‑forced for about 1 hour 20 minutes. In the last 15 minutes remove the lid to brown the chicken skin. Serve plated with fresh tarragon sprigs.