Chicken wash, cut into pieces, folded into the cauldron, and close the lid. Put on the fire. Liberated juice from the bird to drain into the Cup and stir-fry the meat in butter. Then add chopped onion, pour the wine and sauté for a little while.

Add the tomatoes in own juice and tomato paste, broth from chicken and simmer over low heat for 20-25 minutes with the lid closed. If liquid is not enough, then just add a little boiling water.

Chop the greens and chop the nuts with the garlic. At the end of cooking add them to the meat. Also a bit of dry mint or fresh. Stir, remove from heat and leave for five minutes alone.

Bon appetit!