Chicken a la jardiniere

Season the chicken with salt and pepper. Put AOVE in the casserole and put the chicken to brown. Turn it around and around so that it browns well.

When the chicken is browned (it will still look raw inside, but it is) add the chopped onion and garlic.

Cut the rest of the vegetables and when the onion and garlic have colored, add them. Let it cook for a few minutes over very low heat.

After about 3 minutes add the wine that covers everything but does not rise more than two fingers above the chicken and vegetables.

When we notice that the alcohol has evaporated add water or vegetable broth, one or two glasses, if you use broth it will not be necessary to add salt. Let it cook until everything is tender. The broth will evaporate, do not put more low heat so that it does not burn.