Roast chicken with round pepper and olive

Roast chicken with round pepper and olive

Raw materials for making roast chicken with round pepper and olive:

(for four persons) 2 chickens (about 1.6kg of breast and wings), 1 red pepper, 1 shredded pepper, 1 yellow pepper, 2 shredded rosemary, 4 garlic, 200ml white wine, 20 black olives, 150ml olive oil, 150g200g tomato, peeled and chopped, 0.5 liter chicken soup, salt and pepper.

Processing steps of roasted chicken with round pepper and olive

1. Split the chicken into two with a knife.

2. Heat the pan, add olive oil, and fry the chicken seasoned with salt and pepper until golden. At this time, add garlic and fry until golden, then add black olive, red and yellow pepper and rosemary.

3. Burn all the ingredients together for a few minutes, pour some white wine, let it evaporate for a while, and add tomato and chicken soup. Bake in a 175 degree oven for 20-25 minutes. Remove when cooked.

4. Take out the chicken from the sauce, keep the chicken warm, season the sauce and heat it in the oven.

5. Cut each chicken breast into 4 to 5 pieces and put them into 4 pots respectively. Pour sauce on them and decorate them according to personal preference, usually vegetables. It's an Italian dish for four.

Roast chicken with round pepper and olive

Roasted chicken with round pepper and olive is a delicious food. It is made of 2 chickens (about 1.6kg of breast and wings only) and red round pepper.

Materials of roast chicken with round pepper and olive

Main ingredients: 2 chickens (about 1.6kg of breast and wings), 1 red round pepper, shredded, 1 yellow round pepper, shredded

Ingredients: 2 rosemary, 4 garlic, 200ml white wine, 20 black olives, 150ml olive oil, 150g tomato, peeled and chopped

Seasoning: chicken soup 0.5 liter, salt and pepper

Roast chicken with round pepper and olive

1. Cut the chicken in half with a knife.

2. Heat the pan, add olive oil, and fry the chicken seasoned with salt and pepper until golden. At this time, add garlic and fry until golden, then add black olive, red and yellow pepper and rosemary.

3. Cook all the ingredients together for a few minutes, pour some white wine, let it evaporate for a while, add tomato and chicken soup. Then bake in a 175 degree oven for 20-25 minutes. Remove when cooked.

4. Take the chicken out of the sauce and keep it warm. At the same time, season the sauce and heat it in the oven.

5. Cut each chicken breast into 4 to 5 pieces, put them into 4 pots, pour sauce on them, and decorate them according to personal preference, usually with vegetables. It's an Italian dish for four.

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