2 tablespoons of butter or margarine
4 chicken thighs and drumsticks
100g of thick-cut bacon
12 small onions
1/4 cup of all-purpose flour
2/3 cup of dry white wine
2/3 cup of chicken broth
salt and black pepper to taste
12 stuffed olives, cut into slices
2 tablespoons of butter or margarine
4 chicken thighs and drumsticks
100g of thick-cut bacon
12 small onions
1/4 cup of all-purpose flour
2/3 cup of dry white wine
2/3 cup of chicken broth
salt and black pepper to taste
12 stuffed olives, cut into slices
Melt butter or margarine in a skillet and fry the chicken pieces until golden brown on both sides, then transfer them to a casserole dish
Cut the bacon into strips and add it to the skillet with the onions, cooking until the bacon is crispy
Then, add this mixture to the casserole dish
Add the flour that remains in the skillet to the butter or margarine, cook for 2 minutes, then stir in the white wine and chicken broth, letting it simmer for a few minutes, season to taste, pour over the chicken, and bake in a moderate oven (170°C) for 1 hour or until tender
To freeze: let cool, transfer to an airtight container, seal tightly, and store in the freezer
Then, thaw overnight in the refrigerator
Serve by placing it in the refrigerator to thaw overnight, then reheat in a moderate oven (170°C) for 45 minutes
Check the seasoning, add the stuffed olives, and if desired, sprinkle with chopped fresh parsley
Serve hot.
