Mediterranean Chicken Stew

Ingredients

• 1 kg chicken
• 2 red bell peppers
• 1 bulb fennel
• 4 shallots
• 3 Garlic cloves
• 2 carrots
• Sea salt
• Pepper
• 3 tbsp olive oil
• 400 ml Poultry broth
• 3 sprigs rosemary
• Cayenne pepper

Instructions

1. 1.

   Rinse the chicken under cold water, pat dry and cut into 8 pieces.

2. 2.

   Wash peppers, halve, core, and chop roughly. Wash fennel, quarter, trim stem, slice into strips. Peel shallots. Peel garlic, halve. Peel carrots, slice diagonally.

3. 3.

   Season chicken with salt and pepper. Heat oil in an ovenproof pan over medium heat; brown chicken pieces all sides. Remove and set aside.

4. 4.

   Add fennel, shallots, garlic, and carrots to the pan; sauté 1–2 minutes. Deglaze with broth. Add rosemary sprigs. Place chicken on top of vegetables. Season with salt and cayenne pepper. Roast in a preheated oven at 180 °C (160 °C fan) for 25 minutes, stirring occasionally and spooning sauce over the meat.

5. 5.

   Add peppers and continue roasting for 10 more minutes. Increase temperature to 225 °C (200 °C fan), roast chicken and vegetables for an additional 5 minutes until lightly browned. Adjust seasoning with salt and a touch of cayenne pepper.