Chicken lavender peppers and olives
2 persons - main dish – 60 minutes
Ingredients:
4 chicken thighs or 2 chicken breasts
2 tablespoons olive oil
120 grams new potatoes, washed and cut into two
1 sweet pepper, deseeded and cut into large pieces
4 cloves garlic, peeled but whole
8 green olives, de-stoned
4 tomatoes, halved
Fresh thyme – or 2 teaspoons of dried thyme
1 tablespoon of fresh lavender flowers
Fresh oregano – or 2 teaspoons of dried oregano
200 millilitres dry cider or dry white wine
Preparation:
Brush the chicken pieces with oil and season them.
Brown them in the frying pan, then place in an oven dish.
Add the peppers, olives and garlic.
Brown the potatoes in the pan, then add to the oven dish.
Add tomatoes on top and cover with herbs and a little black pepper.
In the frying pan bring the cider or wine to the boil, then tip into the oven dish.
Bake in the over for 30 minutes at 180°C.
Comments