1. rinse chicken, divide with poultry shears into 2 breast pieces and 2 drumsticks each. Repeatedly divide breast pieces diagonally.
2. rinse kitchen herbs, shake dry. Peel onions, garlic, divide into wedges or halves. Rinse peppers, clean. Drain olives. Preheat stove to 200 °C. Place a sage leaf under the skin of each chicken piece. Rub parts with the oil, season with pepper and salt. Grease a roasting pan, put the chicken pieces in it and roast for about 15 minutes. In the meantime, stir wine and paradeis pulp.
Add onions, garlic and wine mixture to meat and cook for another 15 minutes. Chop peppers, add to roaster form with olives, herbs and clear soup. Cook on medium heat for about 25 minutes.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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