Meat in a sauce with olives, lemon pulp, and Italian herbs turns out tender and aromatic.

components

• chicken legs - 6 pcs.;

• tomato - 1 pc.;

• onion - 1 pc.;

• lemon (pulp) – 20 g;

• tomato paste - 60 g;

• water - 100 g;

• olives - 60 g;

• garlic - 2 cloves;

• salt to taste;

• sugar - 1 tsp;

• ground black pepper - 0.5 tsp;

• paprika - 0.5 tsp;

• a mixture of Italian herbs - 0.5 tsp;

• green parsley;

• flour for breading;

• vegetable oil for frying;

Preparation

Wash and dry the chicken legs.

Rub with salt and pepper and leave for 10-15 minutes.

Heat a frying pan with oil, lay out the legs (roll them in flour first) and fry on high heat for five minutes on each side until golden.

Put them on a plate.

Cut the onion and garlic into pieces, put them in the pan where the legs were fried, and lightly fry them.

Add tomato paste, tomato (cut into pieces), water, salt, sugar, pepper, paprika, a mixture of herbs, pieces of lemon, stew for two minutes and put the legs in this mass.

Simmer until tender over medium heat for 25-30 minutes, periodically pouring sauce over.

Cut the olives into circles, chop the parsley and put them in the meat.

Stir.

Advices

Use greens to your taste.

Read also:

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• You won't need a meat grinder: a recipe for chopped chicken cutlets with cheese and tomatoes

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