Chicken Stew And Lemon Balm

Preparation:

Preparation: Cut the chicken into small pieces. Pour half a glass of boiling water over the lemon balm leaves and leave to infuse for 2 hours. In a saucepan, heat the butter and oil, brown the stew for 5 minutes. Meanwhile, in a large container so that it can hold all the meat, prepare a caramel with the slightly moistened sugar. Let it turn a nice golden brown, pour over the lemon balm infusion, add the soy sauce and chicken. Cook over low heat for half an hour. Stir and thicken the sauce if necessary. Accompanying wines: Trentino Pinot Nero DOC, Val Nure Pinot Nero DOC, Castel Del Monte Pinot Nero DOC.