1 o flour
1 sprig rosemary
3 or 4 sprigs parsley
3 tablespoons olive oil Salt and pepper
Cut the chicken into serving-size pieces and roll them in seasoned flour. Heat the olive oil in a frying pan and fry the pieces of chicken quickly all over until they are slightly browned and then transfer them to a casserole dish. Fry the thinly sliced onions and the celery and the whole mushrooms in the same oil for a few minutes and then lay them on top of the chicken, together with the sliced skinned tomatoes, garlic herbs and seasoning; cover the casserole with a wineglass of water and close the lid. Bake in a moderate oven (350) for one hour. It is very important not to over-cook chickens in casseroles as this will render them dull and tasteless.
A few leaves tarragon A few sprigs parsley
2 tablespoons olive oil Salt and pepper
In a large strong pot heat the olive oil and fry the whole chicken all over until it starts to brown a little; then add the thickly sliced onions and the scraped carrots and fry a little more; finally put in the tomatoes, garlic, herbs and seasoning with enough water to come half-way up the bird and simmer all gently for about an hour. Serve with a little of the broth around it.