Casserole Chicken With Vegetables And Flavors

Preparation:

Preparation: Clean the chicken, divide it into quarters, wash it carefully under running water, finally dry it well by dabbing it with absorbent kitchen paper. Peel the courgettes, wash them under running water to remove any traces of soil, then dry them and cut them into slices. Rinse the tomato and cut it into cubes. Put the chicken pieces in a pan that can easily hold them together with a knob of butter, two tablespoons of olive oil and some bay leaves and brown over high heat for 6-7 minutes. When the meat is well browned on all sides, sprinkle it with the necessary salt and plenty of freshly ground pepper and wet it with a glass of dry white wine. Let the wine evaporate, then add the finely chopped parsley, a pinch of oregano, the courgette slices, the diced tomatoes and a couple of tablespoons of broth. Let the chicken cook over moderate heat and in a covered container for about 1 hour, wetting it from time to time with a spoonful of stock to prevent the cooking juices from drying out too much. Shortly before the end, put the black olives in the pan, leave them all together to infuse for 5-10 minutes, then remove from the heat and serve.