- 2 Chicken’s fourth backs
- 1 Head of garlics
- Virgin Olive Oil Extra
- Vinagre of Sherry
- Sauce of soybean
- 1 Lemon
- Salt and pepper
We cut the backs of chicken in two or three pieces and season them.
In the pot where we are going to prepare the stew we put two or three spoonfuls of Virgin Olive oil Extra and gild the chicken together with a few twigs of thyme and rosemary. Also we will put the head of garlics cut by the half horizontally.
With the golden chicken, we add a soup spoonful of Vinegar of Sherry, like when we prepare the chicken to the chopped garlic. We allow that it should reduce a bit and add two spoonfuls of sauce of soybean and three of honey above. We remove everything to mix flavors and juices.
We add half a glass of warm water, since 100 ml, and incorporate also a lemon cut in very thin tracks. It thinner that you prune.
We allow that there should boil and stays a consistent, sauce almost a syrup. The chicken will be juicy, sweet, acid and lightly bitterly.