11/2 cup of water
1/2 cup of chopped parsley
1/4 cup of olive oil
3 spoons of chopped chervil
2 spoons of chopped green onion
1 spoon of chopped marjoram
1 spoon of chopped thyme
1 spoon of salt
1.5 kg of chicken thighs
1 large onion, chopped
3 cloves of garlic
3 sprigs of rosemary, chopped
11/2 cup of water
1/2 cup of chopped parsley
1/4 cup of olive oil
3 spoons of chopped chervil
2 spoons of chopped green onion
1 spoon of chopped marjoram
1 spoon of chopped thyme
1 spoon of salt
1.5 kg of chicken thighs
1 large onion, chopped
3 cloves of garlic
3 sprigs of rosemary, chopped
Remove the skin from the chicken and make a small incision in the thicker part
Season with salt
In a pan, heat the olive oil over high heat
Add the chicken and fry until golden brown
Mash the garlic and add it to the pan
Add the onion, rosemary, marjoram, thyme, parsley, and chervil, one herb at a time, with an interval of 1 minute between each addition
Add water gradually, scraping the bottom of the pan
Cover and cook over low heat for 35 minutes or until the sauce turns dark brown
Remove from heat
Add the parsley and green onion and stir well
Serve immediately.
