This recipe is more suitable for the preparation of the farm's chickens. But I cooked for him already many times: and farm, and the usual, and hips. In General, any bird you can cook. Dish for red wine and red onion becomes unusually dark, but surprisingly tasty. Herbs in Italian style right it is better to take fresh, wash them, dry and bracing. But I personally have such fresh herbs are not often : -) I use most often dried. Peel the onion and chop coarsely. The chicken is also cut into large pieces. In a pan pour olive oil and fry in it the garlic, onion and bunch of herbs, and I added in roasted chicken. Fry the pieces of birds, as the chicken is usually big and all does not fit right, then it is better to fry in batches, until Golden brown and gradually spread from the pan to the pot.

Pour Chianti wine and simmer the meat for a good strong fire, while the meat needs to be flipped with a wooden spatula. When the wine is almost evaporated, you can add parts to ladle the broth and simmer the chicken for at least 2 hours on very low heat. Then pour in the stock more parts and to control the liquid in the pan from boiling over. Almost at the end of the chicken season with salt and pepper.

Cooked chicken should be very soft and extremely aromatic and fragrant. All liquid needs to boil. Don't forget that to burn also did not be. Well, try it with the usual chicken, thighs or legs (only time will reduce) - always turns out very tasty. By the way, I cooked with just a dry red Hungarian wine, and you yourself choose the acceptable option.

Serve this chicken Ella Martino advises with some vegetable side dish: carrot or mashed potatoes, or simply steamed vegetables.

My recipe turned out quite simple, not enough photos, for me it even everyday, but to tell you about it all I really wanted. The French version with Chianti wine on the website I found, but my, like, no. So I rehabilities and boast of our Hungarian spring and yesterday's lilacs in the garden.. disassemble, girls, bunches, put in their kitchens and expect each of your Spring :-)