Chicken stew
Instructions
Cut the meat into 1 cm cubes of side; Peel the shallot and finely tritatelo garlic together; cut slices of artichoke bottoms.
Scalded tomatoes, Peel, divide them into quarters, give them the seeds and chop the flesh flakes.
Then heat the oil and butter in a frying pan, saucepan, heat the chicken cubes, sprinkled with salt and pepper, over medium heat, without coloring them.
Add the minced garlic and shallot and artichoke bottoms, FRY all together for a few minutes, then wet with wine, add the tomatoes and cook over moderate heat for 6-8 minutes, until the meat is tender and the broth has reduced slightly and thickened.
At the end, add salt and pepper, sprinkle with Rosemary and served with polenta.
Ingredients and dosing for 2 persons
- 300 g of cockerel meat
- 30 g of shallots
- 1/2 clove of garlic
- 2 boiled artichoke bottoms
- 200 g of tomatoes
- 2 tablespoons of olive oil
- 5 g of butter
- Salt
- White pepper
- 6 cl of dry white wine
- 1 teaspoon of rosemary