Corn Chicken with Olives

Ingredients

• 1.2 kg corn chicken (1 corn chicken)
• Salt
• black pepper
• 1 fresh thyme sprig
• 2 onions
• 4 tbsp olive oil
• 200 g green olives
• 250 ml dry white wine
• 1 tbsp Tomato Paste
• 200 g whipping cream
• A splash Worcestershire sauce

Instructions

1. 1.

   Soak the Romertopf at least overnight, preferably 24 hours.

2. 2.

   Rinse the corn chicken inside and out under running cold water and pat dry with paper towels. Rub salt and pepper inside and out. Wash the thyme sprig, shake dry and place in the cavity.

3. 3.

   Peel the onions, halve them and cut into thin strips. Heat olive oil in a pan and sauté onion strips for 4-5 minutes. Spread the pan contents on the bottom of the Romertopf.

4. 4.

   Pit and roughly chop the olives. Place the chicken in the Romertopf, surround with olives and pour white wine beside it. Seal the Romertopf with its lid and put it into a cold oven. Set temperature to 220 °C (convection 200 °C) and bake the corn chicken for about 1 hour 40 minutes.

5. 5.

   Remove the Romertopf from the oven, transfer the chicken onto a baking sheet and return to the oven to brown for 10-15 minutes. Arrange onions and olives on a preheated serving plate.

6. 6.

   Pour the roast jus into a small pot and simmer uncovered for 2 minutes. Stir in tomato paste and cream. Season sauce with salt, pepper and Worcestershire sauce.

7. 7.

   Slice the corn chicken lengthwise and cut each half into two pieces. Serve on top of the olives and provide the sauce separately.