Chicken Provence with Salad

Ingredients

• 1 chicken (pre-cooked, about 1.2 kg)
• Salt
• Pepper (freshly ground)
• 400 g pearl onions
• 2 Zucchini
• 6 tomatoes
• 1 bell pepper
• 50 g black olives
• 1 tbsp herbs de Provence
• 800 g cooked potatoes
• 1 frisée salad
• 2 tbsp white wine vinegar
• 4 tbsp olive oil

Instructions

1. 1.

   Quarter the chicken, rinse, pat dry and rub with salt and pepper. Peel the onions, wash and dry the zucchini, then cut into pieces. Blanch the tomatoes, cool, peel, remove seeds and slice the flesh into strips. Halve the bell pepper, remove seeds, wash the halves and cut into strips. Combine the meat and vegetables with olives and herbs in a water‑filled clay pot and place it in a cold oven. Roast at 200°C (convection) for about 50 minutes.

2. 2.

   Heat butter in a pan and brown the potatoes.

3. 3.

   Wash the frisée salad, dry thoroughly, tear into bite‑sized pieces, whisk together vinegar, oil, salt and pepper to make a dressing and toss with the salad.

4. 4.

   Serve everything together.