1 flameproof casserole dish
1 chopping board
Cut the zucchini, tomatoes and eggplant into cubes.
Peel and slice the onions. Slip the basil leaves under the skin of the chicken breasts.
Place the chicken in a flameproof casserole dish, sprinkle with olive oil and arrange the onions and garlic around the chicken.
Cook in the oven for 30 minutes.
Add all of the vegetables, the olives and chicken stock, season with salt and pepper, cover and cook for another 1 hour.
© 2017 All rights reserved. Published by Murdoch Books.