#THE KEYS 
Ingr. First: Birds and Hunting
Dish: Main
Style: French cuisine.
Environment: Pija.
Time: Medium
Difficulty: Low
Diners: 4
The first thing we are going to do is, in the pan where we are going to cook the chicken, mark it previously salted.
While the chicken takes color, we chop the onion into thin pieces, the tomato into more or less large tacos and the garlic cloves.
When the chicken has taken color, we take it out. In the same oil, poach the onion, the cloves of garlic and the tomato. When a couple of minutes have passed, and this is all poached, we incorporate the wine to cook and a half glass of water.
Cook a couple of minutes to evaporate the alcohol and incorporate the chicken drumsticks, rosemary, laurel and oregano . We cover and let cook over low heat for 1 hour.
30 minutes before finishing the cooking, add the mushrooms and chopped olives.
The trick of this dish is to make the chicken very slowly, so that it will take all the flavors of Provencal spices and herbs.
Photo of the finished plate:
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