Chicken Tuscany

For the Chicken Tuscany, peel the potatoes and set aside in cold water in the meantime.

Pour the olives out of the jar, but do not pour away the olive water and keep it for later. Wash and quarter the tomatoes. Rinse mushrooms just briefly, pat dry and slice thinly.

Bring the chicken soup to a boil. Rinse the rosemary and carefully pat dry. Finally, rinse the chicken drumsticks under running water, pat dry and season with salt & pepper.

Prepare a deep baking tray and cut the potatoes into small pieces. Spread them evenly in the tray with the olives, tomatoes and mushrooms and season with salt and dried rosemary.

Now place the chicken legs, top side down, on the bed of vegetables. Pour olive water and chicken broth over everything, spread the fresh rosemary on the drumsticks and place in the preheated oven at 200°C convection oven.

After 45 minutes, remove the rosemary briefly, turn the drumsticks and place the rosemary on top again. The chicken then goes into the oven for another 30-40 minutes.

At the end of the roasting time, arrange a portion of vegetables on a plate with some gravy and a drumstick. Serve the chicken Tuscany still hot.

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