• 0.6 kg chicken drumsticks;
  • 0.4 kg duck;
  • 4 bulbs;
  • 2 large tomatoes;
  • 2 tbsp sunflower oil;
  • 3 cloves garlic;
  • 4 dry parsley;
  • 1 bunch parsley with mint;
  • 150 ml sweet white wine (broth or red wine);
  • 1 tsp salt;
  • ½ Tsp sugar;
  • 2 tsp Provencal herbs;
  • 5 sprigs dried Basil;
  • 1 tbsp dried mint.


  1. Chicken leg quarters, rinsed under running water and dry with paper towels. Duck cut into portions, wash and also dry.
  2. In a pan, heat sunflower oil. All of the meat into the hot oil and fry 10-15 minutes.
  3. Meanwhile, the onion peeled and cut into half rings.
  4. Fried meat to shift from the pan to any dish, and the onion to spread the oil under the meat and fry.
  5. 5-7 minutes to roast the onions place the slightly cooled meat. Dress it with salt, Basil, dried mint and parsley roots. The contents of the pan continue to simmer over medium heat.
  6. Tomatoes cut into thick rings and lay over the meat.
  7. Garlic peeled, cut into thin slices and put on the ring of tomatoes.
  8. Then in the pan pour the wine and add sugar. Everyone put out a quarter of an hour, subtract the heat to low, and remove from heat.
  9. The finished bird is to swim in a juicy and flavorful gravy, so at the end of cooking, it must be expanded in soup plates, garnished with fresh mint and parsley, and serve immediately to the table.
  10. Note that this is juicy meat can be a main dish and side dish. To it perfect with a juicy salad of fresh vegetables, the usual meats, vegetables and various potato dishes.