Summary

Ingredients

• 2 skin and bone chicken breasts
• 2 medium onion (s), (cut across eighths)
• 2 medium potato (s), (cut across eighths)
• 1 red pepper (s) (cut into bite-sized pieces)
• 1 bell pepper (s), yellow (cut into bite-sized pieces)
• 1 small zucchini
• 1 bulb garlic (cut into cloves, but only remove the loose skin
• 3 tablespoon olive oil
• herbs Provence
• Thyme, fresh
• 1 glass white wine, dry
• rosemary
• salt and pepper
• Lemon (s) - slices
• Olives, black

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Instructions

1. Heat 3 tablespoons olive oil in a large heavy pan with a lid over medium-high heat.
2. Salt the chicken breasts and sear skin-side down for 6-8 minutes until the skin is golden and crispy.
3. Turn the chicken breasts over, then add the onions (cut into eighths) and potatoes (cut into eighths) to the pan. Cook for 2-3 minutes, stirring occasionally.
4. Add the red pepper pieces, yellow bell pepper pieces, zucchini, and garlic cloves. Season with salt, pepper, 1 teaspoon Herbes de Provence, fresh thyme, and rosemary.
5. Pour in the dry white wine to deglaze the pan.
6. Cover the pan with a tight-fitting lid and reduce heat to medium-low. Simmer gently for 30-40 minutes until the chicken reaches an internal temperature of 74 °C (165 °F) and the vegetables are tender.
7. Garnish with lemon slices and black olives. Serve hot.