Tingul with prunes and toasted cigar

Preparation steps

• Wash the chicken and lightly salt it. Put olive oil and butter in a deep pan and when it heats up, sauté finely chopped onion (onion). When the onion is a little wilted, add chicken, tomato concentrate and garlic (finely chopped).
• When the meat gets colored, add the prosecco, bay leaf prunes, reduce the heat a little and cook until the liquid evaporates in half.
• Add the stock, chopped peeled tomatoes, salt and pepper, add grated nutmeg and ground cloves. Cook covered over low heat for an hour and a half until the sauce thickens finely. When the tingle is done, add the chopped parsley.
• Put water together with salt and olive oil in a pot, let it boil and stir the cigar while stirring, continue to cook for a few minutes (if it is instant). Remove the cigar from the heat and stir in the chopped herbs, pepper. tray and let cool. After 1h, cut the cigar into triangles and fry on a hot grill pan.