Ingredients : 1 chicken cut into 8 pieces, 200 g of spring onions, 300g of mushrooms, 1 clove of garlic, Half a glass of dry white wine, 4 tbsp. olive oil, 1 glass of chicken broth, Sprigs of parsley, 1 tbsp tomato extract, Salt and pepper
Preparation : Chop the parsley and garlic and fry in a saucepan with olive oil. Add the chicken and brown it evenly. Season with salt and pepper. Remove from heat and keep warm. Peel the onions, wash them, and slice the mushrooms. Sauté them in the same saucepan for 5 minutes. Add the chicken. Mix and cook over low heat. Sprinkle with wine and let it evaporate. Add the tomato extract dissolved in the broth and simmer for another 45 minutes, turning the chicken several times. Season with salt and pepper and serve with the cooking stock.
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