1 large chicken, about 2 kg
1 cup of all-purpose flour
2 teaspoons of salt
to taste pepper
4 tablespoons of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
2 chicken bouillon cubes
1 cup of water
4 tomatoes, peeled and diced
1 can of mushrooms, sliced
1 1/2 cups of bread crumbs
chopped fresh parsley
1 large chicken, about 2 kg
1 cup of all-purpose flour
2 teaspoons of salt
to taste pepper
4 tablespoons of olive oil
1 large onion, finely chopped
1 clove of garlic, minced
2 chicken bouillon cubes
1 cup of water
4 tomatoes, peeled and diced
1 can of mushrooms, sliced
1 1/2 cups of bread crumbs
chopped fresh parsley
Do this: Cut the chicken into pieces
Wash and dry
Coat the chicken pieces with a mixture of flour, salt, and pepper
Reserve any remaining flour
Dredge the chicken pieces in olive oil: don't put them all in at once
As some pieces are browning, add others
Place the chicken pieces in a baking dish
Fry the onion and garlic in the leftover oil from the pan
Add any remaining flour mixture and bouillon cubes, mixing well as you go
Let it simmer and add water gradually
Stir until thickened and let simmer for 1 minute
Add the tomatoes and mushrooms
Bring to a boil again
Pour over the chicken in the baking dish
Bake in a moderate oven for 45 minutes, or until tender
Sprinkle with chopped parsley and bread crumbs
How do you make these bread crumbs? Easy: remove the crust from three slices of bread, cut them into small squares, and spread on a flat plate
Bake in a moderate oven for 8 minutes, or until well toasted and golden.
