The chicken is salted and fried in the oven until light brown. The chopped vegetables are browned in butter, the tomatoes are added, wine is poured on top, the roasted chicken is put in and steamed covered until soft. When the chicken is tender, the greens are strained and the already steamed peas and the finely chopped, cooked asparagus are added.
Our tip: Prefer local asparagus instead of imported!
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