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Servings: 4
Preparation time: less than 60 minutes
RECIPE PREPARATION Chicken tinsel:
Finely chop the onion and heat it only until it softens a little. Then add the meat that we will stifle with the soup after hardening it a little on both sides. Add the tomato sauce mixed with flour. Put the grated carrot and let it boil for 20 minutes. Then strain the sauce. Put the meat sauce on the fire again and add the wine, the sliced garlic, the bay leaf and a little parsley. Season with salt and pepper. Let it boil for another 5 minutes and it is ready. Serve hot, with a garnish of natural potatoes and green parsley. Enjoy!
