Chicken with Vegetables
Rinse chicken, pat dry and cut into 8 pieces. Heat olive oil in a large roasting pan. Add chicken pieces and fry on all sides until crispy. Blanch tomatoes in boiling water, then rinse with cold water, peel and cut into large pieces. Rinse, trim and cut leek crosswise. Peel onion and cut into rings. Peel and slice garlic. Rinse, peel and cut carrots into sticks.
Add onion to chicken pieces and fry briefly. Then add garlic, leeks, carrots and tomatoes. Add red wine and sprinkle with Herbes de Provence. Cover and simmer about 40 minutes. Strip rosemary needles and thyme leaves from stems and add to the pan. Remove lid and simmer until slightly reduced. Season with salt and pepper and serve.