For ➍2 small chickens, or 600 g chicken meat without skin*
½ ts each, oregano, thyme, basil and rosemary (if fresh, increase to 1 ts each)
flour
2 tbs olive oil
5 tbs fresh lemon juice
5 tbs dry white wine
5 tbs chicken or veal broth
125 g fresh Roma plum tomatoes, skinned, seeded, cut into slivers
Dust the (salted and peppered) chicken pieces in a plastic bag with flour. Brown the pieces in olive oil. Melt some butter, add the chicken, herbs, wine, lemon juice and broth. Cover and simmer for 5 m. Reduce the liquid in the pan over high heat, adding the Roman tomato slivers just before finishing.
Serve with rice.
