Summer Vegetable Chicken
- Serves 4
- Prep time 15 minutes
- Cook time 30 minutes
4 skinless chicken legs, cut in half
2 zucchinis, cut into cubes
1 container (227 g) mushrooms, cut in half
1 can (540 ml) diced tomatoes with garlic
2 thyme sprigs
- 30 ml (2 tbsp) olive oil
- 1 onion, chopped
- 1 bay leaf
- Heat the oil in a frying pan over medium heat. Brown the chicken legs for 2 minutes on each side.
- Add the zucchinis, mushrooms and onion to the pan. Cook for 1 to 2 minutes.
- Add the tomatoes, thyme, and bay leaf, if desired. Season with salt and pepper, then cover. Bring to a boil and then cook for 25 to 30 minutes, until the centre of the chicken is no longer pink.
Side dish idea
Almond Tarragon Rice
Rinse 250 ml (1 cup) basmati rice under cold water. Place the rice in a pot with 500 ml (2 cups) chicken stock and 1 chopped onion. Bring to a boil over medium heat. Cover and cook for 18 to 20 minutes over medium-low heat. Add 60 ml (¼ cup) sliced almonds and 15 ml (1 tbsp) chopped tarragon.