Chicken in sauce with vegetables

In a frying pan we brown the chicken with a little oil (we should not cook it completely, just mark it).

Meanwhile we cut the vegetables: carrot into slices, onion and garlic into small cubes, the bell pepper into strips and the potato a little bit bigger.

Before removing the chicken, add a splash of white wine (optional), let it evaporate and remove.

Add the vegetables that we have just cut to the pan for about 5 minutes until they are poached (medium heat).

Add the tomato, pepper and peas, leave for a minute and add the broth and bay leaf.

Mix well and cook for 5 minutes over medium heat with the lid on.

Add the chicken and cover again, 10 minutes more. Turn the chicken every 2 or 3 minutes.

Once the potato and chicken are cooked, remove a little of the vegetables with broth (about 1 glass) and mash it, then add it back to the pan and mix with the rest. This will give thickness to the sauce.