Chicken casserole with vegetables and herbs
Instructions
Clean the chicken, split it in quarters, wash it under running water, then dry well with paper towels tamponandolo towels.
Peel Zucchini, washed themselves under water so as to remove any traces of soil, then dry them and cut into rings.
Rinse the tomatoes and cut into cubes.
Put the chicken pieces in a pan that can hold them easily with a knob of butter, two tablespoons of olive oil and a few Bay leaves and sauté over high heat for 6-7 minutes.
When the meat is well browned on each side sprinkle with salt and plenty of pepper and add with a glass of dry white wine.
Let the wine evaporate, then add the finely chopped parsley, a pinch of oregano, zucchini slices, dices of tomatoes and a few tablespoons of broth.
Simmer the chicken to moderate heat and covered container for about 1 hour, adding from time to time with a spoonful of broth to prevent cooking dries too.
Shortly before the deadline, put the pan the olives, season all together for 5-10 minutes, then remove from heat and serve.
Ingredients and dosing for 4 persons
- 1 chicken
- 1 walnut butter
- 2 tablespoons of olive oil
- Salt
- Pepper
- 1 handful of black olives
- 2 zucchini
- 1 tomato
- 3 leaves of laurel
- 1 sprig of parsley
- 1 pinch of oregano
- 1 glass dry white wine
- Broth