Four 4 servings: 1 chicken, cut into quarters; 1/4 cup of oil: 3 lbs. of chicken; 1
red pepper, 1 cup of white wine; 1 tbsp of flour; 1 onion; 1 cup of sour cream
(which can be replaced by yogurt); 1 sprig of parsley; 12 olives.
Preparation: Fry the chicken to a brown color and reserve for a later use; sauté
the onion and the pepper, both cut into small cubes, till they get a soft
consistency; add the flour and stir the sauce until it thickens; add the chicken
and wet the ingredients with the wine, and simmer it all for an hour. Next,
remove the chicken, and process the sauce with the blender and mix it all with
the sour cream (or yogurt), add again the chicken, and allow some simmering
for a few minutes to make the sauce warmer and a bit thicker. Taste the sauce
to check the need of salt.
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Casserole of Fish (Caldeirada de pescados) (69)

70