'1 whole chicken, 3 kg, cleaned and ready for roasting'
'4 tablespoons of olive oil'
'3 large onions, chopped'
'3 cloves of garlic, minced'
'1 tablespoon of sesame seeds'
'1/4 teaspoon of marjoram'
'3/4 cup of dry red wine'
'2 cups of chicken broth'
'1 cup of peeled and pitted peaches'
'1/2 cup of pitted green olives, sliced into rings'
'1 tablespoon of paprika'
'1/2 teaspoon of salt'
'black pepper, ground to taste'
'1 whole chicken, 3 kg, cleaned and ready for roasting'
'4 tablespoons of olive oil'
'3 large onions, chopped'
'3 cloves of garlic, minced'
'1 tablespoon of sesame seeds'
'1/4 teaspoon of marjoram'
'3/4 cup of dry red wine'
'2 cups of chicken broth'
'1 cup of peeled and pitted peaches'
'1/2 cup of pitted green olives, sliced into rings'
'1 tablespoon of paprika'
'1/2 teaspoon of salt'
'black pepper, ground to taste'
'Season the chicken with salt and black pepper.'
'Fry the chicken in olive oil for 15 minutes, or until it has taken on a golden brown color from all sides.'
'Remove the chicken from the pan and keep it warm.'
'Add the chopped onions and garlic to the remaining oil in the pan and cook for 10 minutes, or until they are lightly caramelized.'
'Add the sesame seeds, marjoram, and red wine to the pan and simmer over low heat for 5 minutes.'
'Place the chicken, onion mixture, and chicken broth in a deep casserole dish.'
'Add the peaches, olives, and paprika.'
'Cover the casserole with a lid and roast in a moderate oven for 30 minutes.'
'Remove the lid and roast for an additional 15 minutes.'
'Serves 6 people.'
