Chicken casserole with vegetables

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INGREDIENTS
12 medium pieces of chicken (thighs, leashes, and breasts).
3 onions.
3 zucchini.
2 aubergines.
4 tomatoes.
125 g of green beans.
1 red pepper
1 green pepper
Pepper.
Olive oil.
Salt.
ELABORATION

In a large casserole with a jet of oil, over the fire, brown the chicken pieces previously seasoned to taste. The onions, zucchini, aubergines, peppers, and tomatoes are cut into large chunks – removing the seeds if necessary – and added to the casserole with the chicken already browned.

Add water or chicken broth – a large glass – and cook over medium heat with the pan covered for about an hour, until both the chicken and the vegetables are just right. At the last minute, it is rectified with salt. It is served in the same casserole or in a clay pot.

The tip: Chicken and vitamins

Two large pieces of chicken fully meet the daily needs of vitamin B (B complex) that an adult needs. If we add vegetables, we will add vitamins C and E.

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