Braised chicken with mixed vegetables

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Simple and effective. Roasted Maryland chicken cuts (leg and extended thigh, with skin) in a mixture of great vegetables, served with mashed potatoes. In an oven proof deep dish on the stove, brown the chicken, set aside, and then sauté the vegetables accordingly. Add the wine, reduce the liquid by half, then add the tomatoes and the herbs and spices. Add the chicken, lightly cover with foil, and cook in the oven at 180 C (350F) for 1 to 1.5 h. Serve with mashed potatoes made only with butter, whole milk, salt and black pepper.

Here are the details!

Chicken pieces for 3 to 4 people
1 brown onion, minced
2-3 small eggplant, minced
1 red bell pepper and 1 yellow bell pepper, minced
4 small carrots, minced
4 cloves garlic, minced
500 ml (2 cups) white wine
1 can diced tomatoes 12 oz (350 g)
1 Tb fennel seeds
1 Tb oregano dried
1/2 Tb thyme dried
Salt and black pepper to taste

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