1 1.5 kg chicken, approximately
For the herb marinade
3 to 4 tablespoons of olive oil
4 tablespoons of red wine
1 tablespoon of vinegar
1/4 teaspoon of white pepper
to taste
2 tablespoons of sweet paprika
1 minced garlic clove
1 finely chopped onion
To accompany
5 tablespoons of olive oil
0.5 kg of potatoes
250g of carrots
250g of onion
2 porcini mushrooms
to taste
4 tomatoes
1 handful of chopped fresh parsley
1 1.5 kg chicken, approximately
For the herb marinade
3 to 4 tablespoons of olive oil
4 tablespoons of red wine
1 tablespoon of vinegar
1/4 teaspoon of white pepper
to taste
2 tablespoons of sweet paprika
1 minced garlic clove
1 finely chopped onion
To accompany
5 tablespoons of olive oil
0.5 kg of potatoes
250g of carrots
250g of onion
2 porcini mushrooms
to taste
4 tomatoes
1 handful of chopped fresh parsley
Cut the chicken in half, wash and dry
Mix all the herb marinade ingredients
Pour over the chicken pieces and let it rest for a few hours at room temperature (or overnight in the fridge)
Heat the olive oil in a frying pan
Arrange the two chicken pieces, in a refractory dish with the meatier part facing up, and drizzle with hot olive oil
Wash and peel the vegetables
Cut the potatoes and carrots into medium-sized cubes
Chop the onion and porcini mushrooms into thin slices
Place everything, including the mushrooms, around the chicken pieces
Sprinkle with pepper to taste and pour over the herb marinade
Cover with aluminum foil and bake in a moderate oven (170°C) for about 40 minutes, or until the chicken and vegetables are tender
After 20 minutes, remove the foil and let it finish cooking for another 20 minutes
About 4 servings.
