INGREDIENTS :
1 chicken cut into eighths
8 cherry tomatoes
2 onions
3 cloves of garlic
150 ml of white wine
7 cloves
1 sprig of bay leaf
Olive oil
Salt
Black pepper
PREPARATION :
1. wash the tomatoes, dry them and cut them in half, peel the onions and cut them into feathers, wash the bay leaves and dry them, give the garlic a sharp blow without peeling them with the handle of the knife to crush them a little, clean the chicken, wash it, dry it well with kitchen paper and season it.
2. fry the chicken for 8 to 10 minutes in a saucepan of oil, turning it halfway through cooking so that it browns evenly, lower the heat a little, add the onion and pat it for 5 minutes, increase the intensity of the flame and continue cooking until golden brown but making sure it does not burn, add the bay leaf, pour over the wine and let it evaporate.
3.incorporate the tomatoes and garlic, and continue cooking for another 2 minutes, add the cloves and 250 ml of hot water, increase the heat and when it starts to boil, lower it again and cook semi covered 30 minutes, until the chicken is very tender.
We proceed to serve.