Auetal Sunday Chicken

Rinse the broiler thoroughly. Rub dry with kitchen roll, cut into eight pieces with a sharp kitchen knife. (Use the carcass for clear soup or chicken stock.) Rub the chicken pieces heartily all over with salt and pepper and dust with flour. Gently tap off the excess flour. Set onions and garlic cloves aside.

Remove skins from carrots and celery, rinse, dry and chop into small cubes. Heat fat in a saucepan. Sauté carrots, garlic, onions and celery in it. Now continue to steam for ten minutes with the lid on. Heat oil in a large roasting pan. Sear chicken pieces in it on all sides. Remove. Deglaze the pan with one eighth of a liter of water and wine, add the vegetables and place the chicken pieces on top. Rinse marjoram and thyme and chop finely. Add with the bay leaves. Drain tomatoes, chop coarsely and add as well. Cover the roaster and steam the meat in the heated oven at 180 degrees for about 75 minutes. Rinse the parsley and chop finely.

Mix with a tablespoon of chopped garlic and lemon zest.

Sprinkle over the dish before serving.

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