Ingredients:
4 red sweet peppers – washed, with seeds removed, and then cut into thin strips
4 cloves of garlic – crushed with a pinch of salt
1/2 tsp salt
1 tsp herb de provence
1 tsp fresh ground coriander seeds
2 medium zuchini – washed and sliced
1 medium egg plant – peeled and chopped small.
1 large onion – peeled and diced
8 – 10 chicken thighs
3 tblsps of olive oil
1/2 tsp of mustard
3 cups of tomato sauce
1/2 cup of tomato concentrate
1 cup of water
1 cup of red wine
1 tsp of sugar
Steps:
Preheat oven to 200.
Brown chicken in a large pan with mustard, half of the salt and half of the herbs on medium heat for 10 minutes
In another pan, sautee the onions and veggies with the rest of the herbs and garlic on medium heat for 8 minutes
Add tomato sauce, tomato concentrate, sugar and wine
Cover and cook for 25 – 30 minutes
Put the browned chicken in a roasting pan and cover with the tomato / veggie mixture
Put in the oven and roast for 45 minutes.
