Chicken stew with vegetables

A tasty, complete, colourful, quick and easy main. Breast works, but thighs are much softer.

INGREDIENTS FOR 2

2 CHICKEN THIGHS

1 COURGETTE

1 CARROT

HALF A LEEK

HALF AN ONION

1/4 RED PEPPER

1/4 GREEN PEPPER

1/4 YELLOW PEPPER

1 TABLESPOON ITALIAN 00 FLOUR

SAGE

ROSEMARY

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I remove stray feathers.

I debone and remove some excess skin. Bones made stock with celery, carrot and onion for another recipe.

I chop chicken and dust with 1 tablespoon flour.

I heat oil with rosemary, sage and garlic in a large pan.

I wash vegetables.

I chop them.

I heat pan well, brown chicken on all sides over high heat for about ten minutes and remove garlic.

I add vegetables, lower heat and cook until done but crisp, with salt and pepper, letting vegetables colour.

Quick, tasty and colourful!