Chicken with two vinegars

CHICKEN with TWO VINEGARS 09471 INGREDIENTS 1 chicken 4 PEOPLE, 100 ml of white wine 100 ml of wine vinegar, balsamic vinegar 100 ml.

200 g mushrooms, 1 sprig of celery, 1 onion, 1 carrot, 1 die, 1 bay leaf, oil, salt, pepper in wheat.

PROCEDURE cut the chicken into four pieces and salt.

Chop the onion, carrots and celery, and sauté with the Laurel leaf and the peppercorns with a glass of oil.

Add the mushrooms and FRY for a few minutes.

Put the chicken and when taking color, add the chopped nuts, pour the wine and two types of vinegar, Cook over medium heat until the chicken is tender.

Remove the chicken and cook the sauce to reduce it by half.

Pour salt and ground.

Thread the chicken breasts and cut the rest of the chicken into pieces.

Sprinkle with the sauce and allow to marinate in a cool place for 24 hours.

Serve with a green salad.