Tomato Chicken with Mushrooms

Ingredients

• 1 chicken (pre‑cooked, about 1.2 kg)
• 3 garlic cloves
• 4 stalks rosemary
• 1 tsp peppercorns
• 1 untreated lemon
• 5 tbsp olive oil
• 0.5 tsp Sea Salt
• 0.25 l dry white wine
• 4 tbsp tomato paste
• 2 fillets anchovy (jarred)
• 2 tbsp Capers (jarred)
• 4 tbsp black, pitted olives
• 300 g Mushrooms
• 400 g diced tomatoes (canned)
• salt
• pepper (ground)
• herb baguette (for serving)
• basil strips (for garnish)

Instructions

1. 1.

   Wash the chicken and cut into 8 pieces. Peel and roughly chop the garlic. Wash the rosemary and cut into pieces. Set aside half for garnish. Put the garlic with the peppercorns in a mortar. Wash the lemon and add some zest. Crush everything finely in the mortar. Then stir in 2 tbsp oil and sea salt. Rub the chicken pieces well with this mixture. Cover and let marinate for about 1 hour.

2. 2.

   Heat 3 tbsp oil in a roasting pan. Brown the chicken pieces all around for about 10 minutes, brushing with the remaining marinade. Deglaze with wine and bring to a boil. Add tomato paste. Squeeze lemon juice and add it too. Rinse anchovy fillets briefly under water, drain, and chop with capers.

3. 3.

   If needed, finely chop olives and mix with the caper mixture. Clean mushrooms and slice. Add everything together with tomatoes. Simmer uncovered for about 30 minutes. Season sauce with a little salt and pepper. Serve on plates with garlic baguette, basil strips and rosemary as desired.