Ingredients

tomatoes

Salt and freshly ground black pepper.

 1 celery stock trimmed and chopped.

 I in a bowl soak the mushrooms in a warm to cover for about 30 . drain the mushrooms and set aside.

In a heavy pot over, low heat warm the olive , celery and parsleyand fry gently until the union .

For about 5 minutes.

Add the chiken and cool until golden .

Add turning the pieces until golden all. Sides about 10 minutes. Add the mushrooms and tomatoes and season to taste. With salt and pepper.  Lower the heat cover, cover and cool for about 1 hr. Add a little water if the saucebecomes too thick. .

Arrange the carrots, for about a chiken and sauce on a plate. .

Serve with sliced cooked carrots.

Serve 6 persons.

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