Provensal chicken
Ingredients 100g of bacon 4 spring onions 4 sprigs of thyme 2 sprigs of rosemary 2 anchovies 600g unpeeled potatoes 1 chicken (4 legs) salt, pepper 5 tablespoons of olive oil 16 cherry tomatoes 6 bay leaves 6 peeled cloves of garlic 60g of black olives 300 ml of chicken broth juice of 1⁄2 lemon Heat the oven to 185 °C. Cut the bacon into 0.5 cm wide chips. Cut the spring onions into pieces 6 cm long. Finely chop the thyme and rosemary. Roughly chop the anchovies. Cut the potatoes lengthwise into 2 cm thick wedges. Generously salt and pepper the chicken Heat the oil in a saucepan and fry the meat until golden brown on all sides. First from the skin side. Remove and set aside. Add bacon, spring onions, cherry tomatoes, thyme, rosemary, bay leaves, garlic cloves, olives, anchovies and potatoes, salt, pepper and saute for 2 minutes. Stir often. Add the broth and lemon juice, mix and place the meat back in a single layer, skin side up. Place in the preheated oven for 65 minutes. ...
