Cockerels with olives
Instructions
Clean and fiammeggiate the wing nuts, cut into four pieces.
In a saucepan, put the butter with 4 tablespoons of olive oil, fry the sliced onion, add the pieces of the cock and let them Brown.
Add the tomatoes, let dry, wet with brandy sauce, keepn then put slices olives, a spoonful of capers, a little broth.
Cover and bring to boiling.
Before removing from heat dust with chopped herbs, mix passed on a platter and serve.
