Cut the chicken into cubes, the onion or shallot into dice and the carrot needed to prepare a soffritto.
Take a pan, pour in the oil, onion, carrot and bay leaf and sauté for a few minutes.
Add the chicken and brown it for a few minutes together with the soffritto, add the salt, paprika and rosemary, pour in the bottle of beer and cook over high heat for 10 minutes.
Lower the heat and add the flour, turn the chicken and pour in the tomatoes; if the chicken has dried out, add half a glass of water, cook for another 5 minutes.
Crush the tomatoes and remove them from the pan before serving.
Pan
Wine
Store in the refrigerator for no more than 48 hours.
Serve with ratatouille
Italia
