A hearty one-pot dish featuring tender chicken pieces braised with colorful vegetables in a savory broth
Cut carrots into half-slices and dice the remaining vegetables and chicken into approximately 2 cm cubes
Dust the diced chicken with flour and sauté until golden brown. Add vegetables and cook together until vegetables are tender, stirring occasionally. Season with oregano
Pour water over the dish and add chicken bouillon cube. Continue braising for about 4 minutes until the meat is fully cooked
No children added
Keeps in the fridge for up to 3 days in a sealed container. It freezes fine, though the zucchini goes a little soft after thawing, so eat that batch first if texture matters to you. Reheat gently in a pan or pot with a splash of water so the broth loosens up again, microwaving works too but stir halfway through.
Spoon it over rice or with a few boiled potatoes to soak up the broth. A slice of bread on the side does the same job.
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