Stew

Cut the chicken into pieces and brown it in butter with tomatoes over low heat

Cover with water, season with salt and pepper, and add the onion and parsley wrapped in a cloth

Cook the chicken until it's tender

Remove the chicken and de-bone it

Strain the broth through a sieve and add enough water to make 3 liters

Put the chicken (without skin and bone) back into the broth with rice, ham, and the herb bundle

Simmer slowly until the rice is cooked

Remove the herb bundle

Serve in 12 good portions

If desired, you can cook chopped carrots in the stew.