User Manual

Poultry and meat 69
Sicilian chicken [Index: ]
MCRC00903990_BO_Haehnchen_sizilianisch-011_F39MCRC00917885_SE_Haehnchen_sizilianisch-015MCRC00903253_NF_Haehnchen_sizilianisch-016_RZ1PoultryChickenPreparation methodsBraisingRecipe categoriesPoultry
For 4 servings
Roaster with lid
MEAT:
1 roasting chicken, approx. 1.4 kg
Salt
Pepper, freshly ground
Cooking oil for frying
SAUCE:
150 g streaky bacon or coppa ham
1 clove garlic
Oil
100 g tomato purée
500 ml red wine
800 g passata with herbs
Rosemary
Thyme
Sage
2 bay leaves
1 piece organic lemon peel
500 ml poultry stock
Per serving
979 kcal, 14 g carbs, 64 g fat, 68 g protein,
1,2 BU
PREPARATION
1. Rinse the chicken briefly under cold water and pat dry with kitchen towel. Cut up into 8 pieces;
quarter the breast when doing so.
2. Season the chicken pieces. Heat the oil in a roaster, sear the chicken pieces all over and then place
them onto a plate.
3. Finely dice the bacon, add to the roaster with the crushed garlic clove and fry in oil. Add the
tomato purée and fry briefly. Deglaze with a little red wine.
4. Add the tomatoes, herbs and lemon peel to the sauce. Add the chicken pieces as well. Top up with
red wine and poultry stock. Place the lid on top and braise the chicken pieces as indicated.
Oven setting:
Top/bottom heating
210 °C
Roasting time:
1 hr. 10 min. - 1 hr. 20 min.
Compact oven setting:
Top/bottom heating
210 °C
Roasting time:
1 hr. 10 min. - 1 hr. 20 min.