Preparation

cook the chicken in a little water, leek, parsley sprigs, onion and salt. When it is cooked, let it cool, remove the skin, cut into pieces and bone it. Strain the broth trying to remove as much fat as possible. in a frying pan melt the butter, add the flour and stir so that it does not form lumps. add half a liter of broth where the chicken was cooked and add the tomato sauce. boil until thickened. This hot sauce that should turn pink is delicately poured over the chicken pieces. serve with vegetables.

Ingredients

  • • 1 chicken
  • • 2 sticks of celery
  • • 2 sprigs of parsley
  • • 2 branches of leek
  • • 2 branches of white onion
  • • ½ cup tomato paste
  • • 2 butter spoons
  • • 2 tablespoons of flour
  • • salt and pepper