Ingredients
- 3 pounds chicken, cut in 8 pieces
- 1/4 cup Extra Virgin Olive Oil
- 1 onion, blonde, medium, chopped finely
- 1/2 cup White wine
- 2 tablespoons flour
- 1 1/2 pounds tomatoes, red and ripe, peeled, no seeds and cut in pieces
- 2 tablespoons parsley leaves finely minced (for persillade)
- 1 garlic clove very thinly minced (for persillade)
- 3 1/2 ounces black olives
- 8 basil leaves fresh, ripped with your hands
- 1/2 lemon freshly squeezed
- salt
- black and white pepper
Details
- Servings:
6
- Diet:
Low-Carb
- Meal:
lunch, dinner
- Dish:
main course
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