Carve the chicken into serving pieces and sprinkle with a mixture of Italian herbs (usually these include marjoram, Basil, oregano, rosemary). Sprinkle with oil, spread on a pan or in a baking dish and put into a hot oven. Bake at 180-190 degrees for 30-40 minutes. A couple of times you will need to get a pan and pour the chicken juice highlighted that it was juicier.

And while the chicken pieces are fried in the oven - make sousom-fill In a saucepan with a thick bottom, melt a knob of butter and fry in it the finely chopped onion. You need to bow slightly flushed, I even add a pinch of sugar to onions were a nice caramel color.

Tomatoes need to scald and remove the skins.

Now cut tomatoes into small pieces and send them to the onion. At this stage, you need to salt our sauce and add spices - black pepper, coriander, and cardamom - just a couple of grains of cardamom will give our dish Oriental notes. Seeds of cardamom to reveal, but not completely, so you can optionally remove them from the finished dish.

We were just details - press the lemon juice.

And here are our components are connected! By this time, already browned chicken and cook the sauce. Put in a pot in our fill of the chicken, pour in the lemon juice, put a Bay and all warmed up for 5 minutes. When serving sprinkle with herbs. But for me there is nothing better than a slice of rye bread, which I dipped into the gravy and eating a bit of sugar with the chicken! No garnish is not necessary! But if you want perfect pasta or rice.