Chicken stew (2)
Instructions
Cut the chicken into eight pieces, sprinkle with flour and cook them over high heat in butter.
Moisten with the wine, let it evaporate and continue baking by pouring hot broth every now and then.
Add salt and pepper.
Add the tomatoes, reduce the heat and bring to a medium heat.
At the end, add chopped parsley fine and chopped lemon peel.
Stir and serve immediately.
Ingredients and dosing for 4 persons
- 1 chicken
- 1 glass dry white wine
- 250 g of peeled tomatoes
- 40 g of butter
- 1 lemon
- Broth
- Flour
- Parsley
- Salt
- Pepper