- 1 chicken
- 150 milliliters of dry white wine
- 50 milliliters of olive oil
- 3 tea spoons of mustard
- red pepper
- the juice of a lemon
Mix the olive oil with the wine and add the mustard , the juice of the lemon, the chopped garlic, the coriander, the laurel, the red pepper, the salt, the thyme, and the curry.
Cut the chicken in medium pieces.
Pour over the mixture and let rest in the fridge for at least 3 hours.
Ingredients for the sauce:
- 1 spoon of mustard
- 300 milliliters of tomatoes juice
- 150 milliliters of apple juice
- 2 onions
- 2 spoons of lemon juice
- sunflower oil
- and sugar if you prefer it
Chop in small pieces the onions and the garlic and let it fry until yellow.
Add the lemon juice, the tomatoes juice, the apple juice, the mustard, the pepper and let them boil until becomes creamy.
In a separate pan put the chicken to fry at rapid fire until is ready.