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The thighs are cleaned, then washed well and dried. I cut them in half because they were quite big. Season. Put oil in a saucepan and heat. Add the thighs and fry well on both sides.
When fried, add the wine and simmer under a lid for about 10 minutes.
Meanwhile, wash and finely chop the onion, garlic, carrot, celery and pepper.
After 10 minutes, remove the thighs from the pan and keep warm. In the pan add the onion, carrot, pepper and celery and cook. Mix well to soften. Then add the tomato paste, thyme, pepper, salt and bay leaves.
Bring to the boil and then add the thighs, add enough hot water to cover them and boil for 15-20 minutes. Remove the bay leaves.
Then add the chopped garlic to a boil. Taste the salt and add more if necessary. Then I put the pan in the oven for 10 minutes.
I served it with rice garnish. It can be garnished with chopped green parsley.