- Fourth backs of chicken
- 2 onions
- 3 carrots
- 1/2 pepper
- 1 tablet of concentrated broth
- White pepper
- White wine
- Olive oil
In a tray of oven, we spill a jet of olive oil, add half bad onion (in order that the chicken should not stick) and the chicken and we ripen. And we put it to the oven to 180ºC.
While the chicken is in the oven, we are preparing the potatoes.
In a pot with a jet of olive oil we saute the onion and remaining average.
When it is poached, we add the pepper and the carrot cut.
When it is quite poached, we add the potatoes, the thyme, the parsley, the oregano, the white pepper and the salt to the taste. We are removing occasionally in order that one does not beat us.
We add the tablet of concentrated broth and a jet of white wine.
We continue removing approximately 5 min. more and spill the potatoes in the ovenproof dish, together with the chicken.
We are monitoring the potatoes and when they are done, withdraw the source of the oven and serve.