Stewed chicken with vegetables

Ingredients

• A whole chicken or 6 thighs
• 1 onion
• 2 garlic cloves
• 1 green pepper
• 1 red bell pepper
• 200g of crushed tomato
• 1 or 2 bay leaves
• Chopped parsley
• 1/2 glass of white wine
• 1 liter of chicken broth
• Olive oil
• Salt and pepper

Preparation:

1. We cut the chicken, if we have it whole. We remove the breasts and thighs of the chicken from the carcass and reserve it. If you have chicken thighs, you obviously don’t need to do this step. The good thing about doing it with a whole chicken is that you can make a broth with the carcass, covering it with water and letting it cook over low heat for 1 hour. You will obtain a delicious broth that you can use for later.

2. Now we season it. In a tall casserole, we put a drizzle of olive oil to heat over high heat. Once hot, add the chicken and seal it on all its faces. It is not necessary to cook it inside. Just seal it and roast it a little on its outside

3. Once you have caught some color, we remove it and lower the heat. In the same oil that we have cooked the chicken, add the onion, the peppers and the garlic cloves, all finely chopped. Season with salt and pepper and cook over low heat for about 5 minutes, stirring frequently.

4. After the time, add the crushed tomato and the bay leaves and mix with the rest of the ingredients. We cook about 10 more minutes.

5. When the tomato has reduced by more than half, add the white wine and cook until almost all the liquid has evaporated. about 3 more minutes

6. We add the chicken back to all the preparation and mix well. Then, we cover with the chicken broth. If you don’t have broth you can use just water. Let cook over medium heat for about 25 more minutes, until the chicken is tender and all the flavors have intermingled.

7. Serve with a generous garnish of vegetables and sprinkle with chopped parsley