Cockerels with olives

Cockerels with olives

• 1

  Clean the cockerels and flame them, then cut each of them into four portions.

• 2

  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.

• 3

  Add the puréed tomatoes, let the sauce dry out,

• 3

  pour in the brandy and let it evaporate, then add the olives cut into rings, a spoonful of capers and a little broth.

• 3

  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.