Provençal Chicken

Ingredients

• 250 g medium tomatoes (3 medium tomatoes)
• 2 onions
• 2 Garlic cloves
• 400 g red bell peppers (2 red bell peppers)
• 2 tbsp olive oil
• 2 anchovy fillets
• 300 ml poultry broth
• 650 g bone-in chicken breast fillet with skin (1 chicken breast)
• 4 Sage leaves
• Salt
• Pepper
• 12 green olives (with pit)
• 3 sprigs parsley

Instructions

1. 1.

   Wash the tomatoes and cut off the stem ends in a wedge shape.

2. 2.

   Briefly blanch the tomatoes in boiling water, then rinse them cold and peel the skins off.

3. 3.

   Quarter the tomatoes, remove the seeds, and cut into large cubes.

4. 4.

   Peel the onions and dice them 1 cm pieces. Peel the garlic and finely chop it.

5. 5.

   Quarter the bell peppers, remove the seeds, wash them, and cut into large pieces.

6. 6.

   Heat the olive oil in a roasting pan. Sauté the pepper pieces over medium heat for 5 minutes.

7. 7.

   Add the onions and garlic, sauté for another 3 minutes while stirring.

8. 8.

   Meanwhile crush the anchovy fillets with a knife into a paste, add it to the pan with the tomatoes, sauté briefly, then pour in the broth and bring to a boil.

9. 9.

   Carefully remove the skin from the chicken breast and slide the sage leaves underneath it.

10. 10.

    Season the chicken breast with salt and pepper, place it on top of the vegetables, and bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) on the middle rack for 40 minutes.

11. 11.

    Add the olives to the pan 5 minutes before the end of cooking. Season the sauce with salt and pepper. Wash the parsley, shake off excess water, pick off the leaves, chop them, and sprinkle over the dish. Roasted potatoes make a good accompaniment.