500 g chicken
1 glass of white wine
2 glasses of tomato juice
5-6 cloves of garlic
oregano and paprika
salt and pepper
3 tablespoons olive oil
Well seasoned meat
put it on low heat with 3 tablespoons of oil and wine.
When it has dropped, add the tomato juice and a little water if necessary, to cover the meat.
Add the crushed garlic and adjust the taste of salt. Let it simmer until the sauce decreases and the meat is well cooked.
Put the dish in the oven for 15-20 minutes, until golden brown.
Serve sprinkled with parsley and hot polenta.
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