6 chicken tights (or even better the upper part)
2 celery stalks
3 laurel leaves
extra virgin olive oil
Keep off skin from chicken tights then pass them in the flour.
Chop in tiny pieces carrots celery and onion, put in a pan with a little butter and a little E.V.O. oil, add a glass of white wine, laurel leaves, 3 slices of lemon (keep off skin and white part and seeds) salt and half a glass of water.
Cover and let it cook gently for about 15 min. then add tights.
Add a little water if needed (the vegetable sauce must remain really creamy) and cover again.
Cook for about 45 min., turn the meat sometimes.
5 min. before turning off fire add juice of half a lemon and parsley as much as you prefer.
Keep off laurel leaves before serving, it's fantastic with mashed potadoes.
This is my grandma's best recipe according to me: enjoy it!!