- 2 QuajaVeneta cockerels,
- 1/2 onion, 50 g. of butter,
- 4 spoonfuls of olive oil,
- 5 tomatoes,1 spoonful of capers/li>
- 1/2 glass of brandy,
- aromatic herbs, broth, salt, pepper.
Cockerels with olives
Clean the cockerels and flame them, then cut each of them into four portions.
Put the butter with 4 spoonfuls of oil into a large saucepan, gently fry the chopped onion, add the portions of cockerel and brown them.
Add the puréed tomatoes, let the sauce dry out,
pour in the brandy and let it evaporate, then add the olives cut into rings, a spoonful of capers and a little broth.
Put the lid on the saucepan and finish cooking. Before removing from the heat, sprinkle with the finely chopped herbs, and mix everything well, then place on a dish and serve.