Sicilian-Style Chicken Stew

For the vegetable broth, peel onion and carrot and cut into pieces. Wash the celery and also cut into pieces. Wash the parsley and pat dry.

Put the prepared ingredients in a pot, pour 500 ml of cold water, add salt and bring to a boil. Then simmer on low heat, covered, for about 30 minutes. Drain through a sieve into a bowl and measure out 300 ml. Discard the strainer residue.

Meanwhile, divide the chicken into seven to eight pieces. Peel and halve the garlic cloves, place in a saucepan with 2 tablespoons olive oil and sauté lightly. Add chicken pieces and sear for about 5 minutes on each side. Add salt, deglaze with wine and reduce for 5 minutes. Add olives and capers and let sit over low heat for a few more minutes.

Wash and halve the tomatoes. Rinse thyme, shake dry, set aside a few small sprigs and pluck leaves from the rest. Add tomatoes, thyme leaves and 8 g oregano to the casserole and season with salt and pepper. Pour in the measured vegetable stock, reduce the heat and simmer, covered, for about 60 minutes.

Transfer the chicken to a serving dish and garnish with the thyme and remaining oregano set aside.

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