Ingredients
4 chicken thighs
2 chicken breast with skin and spine, crosses half
2 teaspoons of salt, more taste more
1 teaspoon fresh ground black pepper, plus more to taste
1/2 cup flour for all purposes, for dredging.
3 tablespoons of olive oil
1 large red bell pepper, chopped
1 onion, cut
3 garlic, half cup,
3/4 cup dry white wine
Tomatoes can be eaten with 1 (28 ounces) juice
Cut 3/4 cup - Sodium chicken meat
3 tablespoons dry cups
1 1/2 teaspoon leaves of oregano dry up
Cut 1/4 cup chopped fresh basil leaves
Directions
See how to make this recipe
Scrub chicken pieces with 1 teaspoon of each salt and pepper. Cold light Dredzhik chicken pieces in flour
In a large heavy saucepan for freshness, heat the oil over medium heat. Add the chicken pieces from the pans and wash them about 5 minutes every evening until brown. If all the mashed potatoes do not fit, then this sauce is in 2 buttons. Put the chicken on a plate and set it aside. Cover chili onion, onion and garlic in the same pan and stir in medium heat until onions are tender, about 5 minutes. Season with salt and pepper. Add wine and cook until half, about 3 minutes, to reduce. Add the tomatoes with their juice, watermelon, caps and orgone. Return the chicken pieces from the frying pan and turn them into coats in clothes. Take the sauce to keep the chicken meat for at least 30 minutes, the breast nipples and for 20 minutes on the thigh to store the average heat.
Transfer the chicken to a dish using cheetahs. If necessary, put your feet on until they are slightly thick, about 3 minutes. Avoid excess fat in fat above the sauce. Chain on chicken, then sprinkle basil and serve.
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