Roast chicken

Serves 4 persons


  • 1 chicken, quartered
  • 8 cloves of garlic
  • 1 onion
  • 1 ripe tomato
  • 10-12 prunes
  • 1 stick of cinnamon
  • 1 bay leaf
  • Salt
  • Olive oil
  • Pepper
  • ½ glass white wine

Preparation method: Cut the chicken into eight pieces and season with salt and pepper to taste. Next, heat some olive oil (with a little lard if you want) in a shallow earthenware casserole and add the chicken, garlic, onion, bay leaf, cinnamon and the whole tomato. Cook gently until lightly browned and then pour in the white wine. Wait one minute and then add the prunes. Cover the casserole and simmer until the chicken is well cooked.

Suggestion: An earthenware pan, cocotte, tagine, etc. can be used instead of the casserole.

Serve straight from the casserole.