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Provencal way chicken casserole, fried zucchini with tyme

A nice fall dish, wich remembering you the summer time.
Note You could also use chicken breast or pork filet for this reciepe.


Recipe for 4 persons

For the chicken casserole

8 Unit(s)
Boneless chicken thigh
1 Unit(s)
White onion
1 Unit(s)
Green pepper
1 Unit(s)
Red pepper
4 Unit(s)
2 Sprig(s)
2 Unit(s)
Bay leaf
1 Liter(s)
Chicken stock
250 Ml
Tomato paste

For the zucchini

3 Unit(s)
6 Sprig(s)
  • Salt and pepper
  • Olive oil
  • Vegetable oil

Preparation time: 60.00 min

  • For the preparations
    Diced the onions and the peppers finely.Chop the garlic and the tyme.Cut the chicken thighs in 6 pieces.Cut the zucchinis in half centimetres slices.
  • For the chicken casserole
    In a big hot pan with vegetable oil, seared the chicken until coloration and reserve it, in the same pan, seared the vegetables and add the aromatics herbs.Put the chicken stock and the tomatoes paste, cook it for 20 minutes, add the chicken and cook it 10 minutes more.
  • For the zucchinis
    In a hot pan with oliv oil, seared the zucchinis with the tyme until tender, add salt and pepper.
  • For the platting
    On a plate put a small casserole with the chicken inside and the zucchinis on the side, don't have any hesitation to decorate with a fresh herb.
You could also use chicken breast or pork filet for this reciepe.

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