For ➍2 small chickens, or 600 g chicken meat without skin*
½ ts each, oregano, thyme, basil and rosemary (if fresh, increase to 1 ts each)
flour
2 tbs olive oil
5 tbs fresh lemon juice
5 tbs dry white wine
5 tbs chicken or veal broth
125 g fresh Roma plum tomatoes, skinned, seeded, cut into slivers
Dust the (salted and peppered) chicken pieces in a plastic bag with flour.
Brown the pieces in olive oil.
Melt some butter, add the chicken, herbs, wine, lemon juice and broth.
Cover and simmer for 5 m.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.
Brown the pieces in olive oil.
Melt some butter, add the chicken, herbs, wine, lemon juice and broth.
Cover and simmer for 5 m.
Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.
Read the traditional version.
