Ragoût van haantjes uit Marseille

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2 haantjes
6 tomaten
2 paprika's
1/2 kop witte wijn
1/2 kop bouillon
1/2 citroen
peper, zout
tijm
1 teentje knoflook

Verdeel de haantjes in stukken, bestrooi ze met peper en zout en leg ze in
de natgemaakte Römertopf.
Voeg de in reepjes gesneden paprika's, de ontvelde en in vieren gesneden
tomaten en de fijngemaakte knoflook toe.
Vermeng de wijn met de bouillon, peper, zout, tijm en citroensap en giet
dit mengsel over de kip.
Leg het deksel op de schotel, zet hem in een koude oven, die op 225°C
is ingesteld en stoof het gerecht in ± 11/2 uur gaar.
Dien deze schotel op met rijst en een salade.

Zoutloos dieet: Voeg geen zout toe en gebruik zoutloze bouillon en boter.