INGREDIENTS :
4 clean chicken breasts
3 carrots
1 large onion
1 green pepper
2 garlic
1 bay leaf
100 ml of virgin olive oil
50 ml of good quality vinegar
150 ml of chamomile wine
100 ml water
Salt and pepper
PREPARATION :
1. season and brown the chicken breasts in a frying pan, remove and reserve.
2. In a saucepan that is not very large, sauté the onion cut in fine julienne for a few minutes together with the garlic, peeled and with a blow of the hand.
3. Clean and wash the peppers and carrots, cut the peppers into strips and the carrot into sticks, add them to the casserole and stir, and season to taste.
4.Incorporate the breasts in the casserole and add all the liquids (olive oil, vinegar, chamomile wine and water), bring to a boil, lower the heat to a minimum and let the whole cook cook for 30 minutes.
5. Take out the breasts and let the vegetables cook with the broth for another 10-15 minutes, or until it reduces or we have a thick sauce.
6. Cut the chicken breasts into fillets and sauce.
7. Accompany with the vegetables and some edible flower petals to decorate.
We proceed to serve.