Description
This is a typical dish from Tuscany, is very popular throughout Italy, especially in the Northern regions. This recipe is very simple to prepare, but with exquisite taste.
Ingredients
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Chicken
1 kg
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Parsley
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Garlic
1 tooth
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Onion
1 piece
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Carrots
2 piece
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The Apium graveolens Dulce
3 piece
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Olive oil
0.5 cup
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Tomato
400 g
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Rosemary
-
Dry red wine
1 cup
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Salt
Cooking
Cut the chicken into pieces. I had chicken legs which I cleaned from skin and bones. In hot oil fry all sides of the meat.
Then send the chopped vegetables, sprigs of rosemary (can be dry). Simmer for 5 minutes. I garlic is not added (that it is not "walking" in the esophagus of the night, as prepared in the evening), came out too good.
Add the wine.
And allow to evaporate a little.
Then add the tomato and simmer for at least 30 minutes.
When ready, add chopped parsley and serve.
Usually this dish is eaten in the form in which it is cooked, but because I have a Russian soul, I boiled pasta and mix with the meat. VKU-u-u-u-u-u-SSS!!!
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