Stewed summer chicken

Name: stewed summer chicken
Cook time: 30 min
Total time: 115 min
Yield: 6
Cuisine: Italian
Ingredients: 1 whole (free range) chicken 1500 g; 6 el olive oil; 2 el dried Italian herbs; 4 toes garlic; 2 leeks in rings; 400 ml dry white wine; 600 ml chicken bouillon of 1 tablet; 4 slices old white bread

A tasty Italian recipe. The main course contains the following ingredients: poultry, whole (free-range) chicken (1500 g), olive oil, dried Italian herbs, garlic, leeks (in rings), dry white wine, chicken broth (from 1 tablet) and old white bread.

Ingredients

Kitchen Stuff

baking paper

Directions

Brush the chicken with 2 tbsp oil and sprinkle with 1 1/2 tbsp seasoning and salt and pepper. Heat 3 tbsp oil in a frying pan and fry the chicken over medium heat until golden brown. Bake 3 whole cloves of garlic and the leeks for 2 minutes. Add the wine and 400 ml stock and bring to the boil. Let cover over low heat in about 75 minutes. Add the rest of the stock if necessary.
Preheat the oven to 220 ° C. Place the chicken on a baking sheet lined with parchment paper for 8-10 minutes in the middle of the oven.
Squeeze the rest of the garlic. Remove the crusts and crumble the bread. Add pepper and salt to taste. Heat the rest of the oil in a frying pan and fry the crumbs, the garlic and the rest of the herbs in 3 min. Golden brown.
Cut the chicken into pieces, sprinkle with the crumb.