2 kg of chicken thighs and wings, skinless
3 cloves of garlic, mashed
1/4 cup of butter
2 tablespoons of olive oil
2 cups of red wine (full-bodied)
2 cups of chicken broth
1/4 cup of all-purpose flour
350g of pickled onion, drained
1/4 cup of chopped fresh parsley
To taste salt
2 kg of chicken thighs and wings, skinless
3 cloves of garlic, mashed
1/4 cup of butter
2 tablespoons of olive oil
2 cups of red wine (full-bodied)
2 cups of chicken broth
1/4 cup of all-purpose flour
350g of pickled onion, drained
1/4 cup of chopped fresh parsley
To taste salt
Baste the chicken with salt and garlic
Heat a skillet with butter and olive oil
Add the chicken pieces and fry them over low heat until golden brown on all sides
Stir occasionally
Add the wine and increase the heat
Cook with the skillet half-covered until the wine evaporates
Add the chicken broth and continue cooking until the meat is tender
Dissolve the flour in a little water and add it to the skillet
Cook, stirring, until the sauce thickens
Add the pickled onion, parsley, and remove from heat
Serve hot.
