- Chicken Thigh - 6 Kayan
- Wine ja bushe - 500 milliliters
- Man zaitun - 80 milliliters
- Butter - 40 Grams
- Kwan fitila - 3 guda
- Sulhu na seleri - 350 Grams
- Tafarnuwa - 3 Hutu
- Thyme (twigs) - 5 guda
- Rosemary (twigs) - 3 guda
- Salt, barkono - - Don dandana
An wanke albasarta kuma a yanka a cikin ƙananan zobba, stalks na seleri ne kawai mine. Yada kayan lambu a kan tukunyar buro, a yayyafa shi da man zaitun - kuma a cikin tanda na mintina 15 a digiri 200. A halin yanzu, a cikin kwanon frying, mu dumi man zaitun da man shanu. A cikin kwanon ruɓaɓɓen frying, sa kafafuwanmu, toya su a garesu har sai launin ruwan kasa. Yayinda dukkanin kafafu suna frying, bari mu kula da kayan yaji. Tafarnuwa dole ne a lalace tare da gefe na wuka, ba tare da tsaftacewa ba. Bar rassan ya kamata a rabu da shi daga twigs. Saka kayan lambu, barkono, kayan yaji (ganyen Rosemary, thyme rassan, tafarnuwa) cikin frying kwanon rufi, zuba ruwan inabi, tare da rufe murfi da stew na kimanin awa 1 a kan matsakaici zafi. Bayan sa'a daya, muna cire murfin kuma mu shirya tasa har sai ruwan inabin ya kusan cikakke - yana da kusan minti 30. Da zarar an sha ruwan inabi kusan gaba ɗaya - ana iya cire tasa daga wuta, an shimfiɗa shi a kan faranti kuma yayi aiki. M! :)
Ayyuka: 6