Quick & Easy Recipes

In a frying pan heat the oil with the thyme and fry the pieces of chicken until they are golden brown. Add the almonds, garlic, olives and lemon cut in quarters with his skin. Dilute the broth in 2 glasses of very hot water and pour it immediately. Add a pinch of salt (very little, candied lemon, olives and broth are already salted) and some pepper mill turns. Cover and continue cooking over medium heat. After 20 minutes, add the drained tomatoes. When the chicken pieces are cooked, adjust the seasoning of the sauce. Serve hot with a creamy parmesan polenta. Stop cooking as soon as a knife tip passes easily through the pieces of poultry.