Preparation
Brown the chicken prey, previously seasoned with garlic and grated onion in a Teflon pan 5 minutes each side. The carrots, mushrooms, onions and garlic are cooked in another Teflon pan. Consommé and white wine are added. When boiling add the chicken and golden brown, low heat and let it cook for 1/2 hour. The chicken is served in a dish, surrounded by the vegetables with which it was cooked, and the sauce is reduced until it thickens a little, then served on the chicken.
