CHICKEN STEW

Serves 4
40 minutes
312 kcal per serving


Ingredients

• 1 snack pepper, diced
• 1 eggplant, diced
• 1 zucchini, diced
• 3 tbsp olive oil
• 4 chicken breasts, cut into pieces
• 2 garlic cloves, chopped
• 1 yellow onion, chopped
• 2 tbsp chicken stock
• 1 can chopped tomatoes
• 2 dl white wine
• 3 dl water
• Salt and pepper

Method

1. Sauté the pepper, eggplant and zucchini in half the oil in a saucepan for about 5 minutes, then put on a plate. Season with salt and pepper.
2. Heat the remaining oil in the same pan and brown the chicken until golden.
3. Add the onion and garlic and cook further for about 3 minutes, stirring occasionally.
4. Add the stock, tomatoes, wine and water.
5. Bring to a boil, then simmer with a lid for about 5 minutes.
6. Mix in the vegetables and simmer for about 5 minutes.
7. Serve with e.g. crusty bread.