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We clean the chicken, cut it and wash it well, then let it drain.
We clean and wash the vegetables well.
We deboned the thighs.
We wash the washed and well-drained vegetables on the grill, together with the boned thighs. We put half of the hot peppers aside, only 1/2 we cook them.
Fry all the pieces of meat well on both sides, until they brown nicely.
We leave the onion whole, the other 1/2 hot pepper and the donut we cut into slices, as well as the garlic and the carrot.
Cut the vegetables together with the onion, 1/2 of the garlic, salt and pepper, boil them.
Peel a squash, grate it and cut it into small pieces, along with 4 cloves of garlic.
Put the well-browned meat in a heat-resistant dish, add the sauce left on the grill, as well as the tomatoes, peppers and finely chopped garlic.
We put the boiled juice with the carrots on the browned meat, together with the tomatoes, peppers, green parsley and finely chopped garlic and put it in the preheated oven to brown nicely, about 30 minutes at 180 degrees.
I know you will say that real brine is served with polenta. But ... I chose the rice pilaf with parsley, served with lettuce. A wonder!
The plates no longer needed to be washed after wiping with bread.