2 tablespoons of butter or margarine
4 chicken thighs and legs
100g of bacon cut into strips
12 small onions
1/4 cup of all-purpose flour
2/3 cup of white wine dry
2/3 cup of chicken broth
Salt and pepper to taste
12 stuffed olives, cut in half
Chopped parsley for sprinkling
2 tablespoons of butter or margarine
4 chicken thighs and legs
100g of bacon cut into strips
12 small onions
1/4 cup of all-purpose flour
2/3 cup of white wine dry
2/3 cup of chicken broth
Salt and pepper to taste
12 stuffed olives, cut in half
Chopped parsley for sprinkling
Melt the butter in a skillet and fry the chicken pieces until they're cooked through on all sides
Remove and reserve in a pan
In the same skillet, fry the bacon and onion until golden brown
Add them to the pan with the chicken
Add the flour that's left in the skillet and cook for 2 minutes, then add the wine and broth, let it simmer, stirring constantly
Season to taste and pour over the chicken
Cover and cook on low heat for 1 hour, or until tender
Check the seasoning, add the stuffed olives and if desired, sprinkle with parsley
Serve hot
