Tuscany Chicken

For the Tuscany Chicken, clean the chicken parts, massage the sea salt and coarsely grated pepper into the skin. Peel the garlic and press it through a garlic press. Rub the pressed garlic into the skin as well.

Heat olive oil in a large saucepan (be careful not to get it too hot!), add the chicken pieces skin side down and sear until golden brown on both sides. Deglaze with white wine and add the rosemary sprigs, bay leaves and garlic cloves. Cover the caser roll and let the chicken pieces cook for about 20 minutes. If the liquid is too little, just add a little soup in between to make the chicken nice and juicy.

Wash the cocktail tomatoes and drain the olives.

Now add the tomatoes and olives, pour a little chicken soup and let the Tuscany chicken stew for another 25 minutes.

Serve the Tuscany chicken with rosemary potatoes.

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