Galletti with Olives

Preparation:

Preparation: Clean and flame the cockerels, cut them into four pieces. Put the butter in a saucepan with 4 tablespoons of oil, fry the sliced onion, add the pieces of cockerel and brown them. Add the puréed tomatoes, let the sauce dry, pour over the brandy, let it evaporate then put the sliced olives, a spoonful of capers, a little broth. Cover and cook. Before removing from the heat, sprinkle with the chopped herbs, mix, pass on a plate and serve.