Chicken with Vegetables in a Clay Pot
- chicken legs - 4
- onions - 3
- carrots - 3
- peppers - 1 - 2
- peas - 1/2 cup
- green beans - 1 cup
- mushrooms - 5.5 oz (150 g)
- potatoes - 17.5 oz (500 g)
- tomatoes - 17.5 oz (500 g) of canned
- flour - 1 tablespoon
- black pepper
- water - 1 1/2 cups, warm
Chop the chicken legs and braise them in heated oil. Put them in a clay pot. Cut the onions into crescents, the carrots into round slices, the mushrooms into slices. Dice the potatoes, leave the smaller ones whole.
Put the chopped veggies in a bowl. Add the chopped peppers, peas and green beans. Stir well and pour them in with the chicken. Mash the tomatoes, add the flour diluted in the warm water and the spices.
Pour the mixture into the clay pot and if needed, pour in more water. Stir well and cook the dish at 392°F (200 °C) about 1 hour.
Then lower the heat to 302°F (150 °C) and continue cooking until all the products soften. Sprinkle with parsley.