Chicken à la Provence

Ingredients for 2 servings:

• 2 chicken breasts with skin and bones
• 2 m.-large onion(s), (quartered crosswise)
• 2 medium-sized potatoes (quartered crosswise)
• 1 red bell pepper(s) (cut into bite-sized pieces)
• 1 yellow bell pepper(s) (cut into bite-sized pieces)
• 1 small zucchini
• 1 bulb(s) garlic (cut into cloves, but only remove the loose skin
• 3 tbsp olive oil
• Herbs of Provence
• Thyme, fresh
• 1 jar wine, white, dry
• rosemary
• salt and pepper
• Lemon(s) – slices
• Olives, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat olive oil in a large, heavy-based pan (with a lid). Sear the salted and divided chicken breasts, skin-side down, until crisp. Then turn over and sear the onions and potatoes until lightly browned. Then add the bell peppers and finally the zucchini. Season with salt and pepper, add about a level teaspoon of Provençal herbs and the fresh herbs, deglaze with the wine, and cover with a tight-fitting lid. Simmer gently for about 30 to 40 minutes and season to taste. Finally, garnish with lemon slices and olives. The garlic cloves can also be squeezed out and eaten on toasted baguette. The choice of vegetables (mushrooms, eggplant, cherry tomatoes, etc.) is endless. If you like, serve with a spoonful of sour cream on the plate or make a sauce with yogurt, some fresh garlic crushed in salt, and a pinch of cumin.