Ingredients:
Chicken 2.5 lb.
Garlic 6 gloves
3 large onions
8 small ripe tomatoes
1/3 cup dry white wine
1/4 cup fresh lemon juice
3 Tbsp chopped fresh basil
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh parsley
2 Tbsp chopped fresh tarragon
8 black peppercorns
1 bay leaf
4 Tbsp butter
Salt and pepper
Melt the butter in the large deep pan. Add the chicken pieces and brown them on all sides over medium heat. Stir the garlic and onions into the chicken. Reduce the heat to medium-low, cover tightly and cook for 15 minutes. Add the tomatoes, wine, lemon juice, herbs, bay leaf and the peppercorns. Salt and pepper to taste. Simmer, covered, until the chicken is tender, about 35 minutes.
Serve over rice pilaf.
