Summary

Ingredients

• 4 chicken leg (s)
• 4 port. Chicken breast fillet (s)
• 250 g onion (s)
• 4 garlic clove (s)
• 700 g zucchini
• 600 g auberine (s)
• 500 g tomato (s)
• 150 g olives, black
• 200 ml olive oil
• 250 g sheep cheese
• herbs Provence
• salt and pepper

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Instructions

1. Wash the chicken pieces and pat dry. Rub with salt, pepper and herbs. Peel and quarter the onions and garlic. Clean, wash and chop the vegetables.
2. Spread the chicken pieces, vegetables and olives on the lightly oiled drip pan from the oven or in a very large casserole dish, season with salt and pepper and drizzle with olive oil.
3. Fry in a preheated oven at 200 ° for 25 minutes. Then crumble the sheep cheese and spread on top. Fry another 15 minutes.
4. White bread tastes good with it.