Wash the vegetables.

Slice the eggplant and zucchini. Remove the seeds from the bell pepper and cut it into strips. Cut the tomatoes into quarters.

Peel and finely chop the garlic and shallots.

Sauté each vegetable in oil, seasoning with salt and pepper, then transfer them to a large pot or Dutch oven.

Brown the chicken on all sides in the same pan.

Add the chicken to the pot with the vegetables. Add the garlic, shallots, and bouquet garni.

Cover and cook over low heat for 1 hour.