Preparation
Divide the chickens with poultry shears into 2 breast pieces and 2 legs each. Divide the breast pieces diagonally into the wing and lower chest pieces. Wash the herbs and shake dry. Push the sage leaves under the skin.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_1_M.jpg)
Brush the chickens with 2 tbsp oil and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_2_M.jpg)
Heat the remaining oil in a pan and fry the chicken pieces to brown on all sides.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_3_M.jpg)
Mix the wine and tomato paste.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_4_M.jpg)
Peel and slice the shallots.
Peel and halve the garlic.
Add the shallots and garlic to the chicken and fry over a low heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_5_M.jpg)
Pour over the wine-tomato mixture, and cook, covered, for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_6_M.jpg)
Meanwhile wash the peppers, halve, deseed and cut into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_7_M.jpg)
Add the peppers, olives, remaining herbs and the stock and cook for another 30 minutes until the chicken is cooked through. Serve with toasted bread.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000367/000367_step_8_M.jpg)