Chicken and Vegetable Pan

Name: Chicken and Vegetable Pan
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 chicken ready to roast (approx. 1.2 kg); 7-10 Tbsp salt, white pepper; 500 g Courgette; 500 g Tomatoes; 1 baby onion; 2-3 Garlic cloves; 1 Branch rosemary; 4 Stem(s) Thyme; 2-3 TABLESPOONS Oil; 1 TABLESPOON Chicken broth (instant); 1 can(s) (425 ml) white; 7-10 Tbsp Beans; 50 g black olives

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 chicken ready to roast (approx. 1.2 kg)
7-10 Tbsp salt, white pepper
500 g Courgette
500 g Tomatoes
1 baby onion
2-3 Garlic cloves
1 Branch rosemary
4 Stem(s) Thyme
2-3 TABLESPOONS Oil
1 TABLESPOON Chicken broth (instant)
1 can(s) (425 ml) white
7-10 Tbsp Beans
50 g black olives

Directions

1
Wash the chicken, pat dry and cut into 8-10 pieces. Season with salt and pepper
2
Clean and wash the zucchini and tomatoes. Dice the tomatoes, cut the zucchini into slices. Peel and slice the onion. Peel garlic and chop finely. Wash and chop herbs
3
Heat the oil in a frying pan. Fry the chicken parts all around. Take out. Fry onion and zucchini in hot frying fat. Add the tomatoes, garlic and herbs and braise briefly. Season with salt and pepper
4
Deglaze with just under 1/2 l water, bring to the boil. Stir in stock. Add chicken parts and stew everything covered for about 45 minutes. Rinse beans, drain. Add beans and olives in the last 10 minutes, heat up. Season to taste. Goes well with rice