Tuna Chicken

Preparation:

Preparation: Heat three tablespoons of oil in a saucepan and gently brown the chicken. Sprinkle it with a glass of white wine and let it evaporate. After a few minutes add salt and pepper, add a bay leaf and a whole clove of garlic, well chopped onion, carrot and celery. Cover the container and cook in a preheated oven at 180 degrees for about an hour. Meanwhile, prepare the mayonnaise. Blend the tuna and the washed and boned anchovies. Incorporate the smoothie into the mayonnaise, add a spoonful of capers, mix carefully. Remove the container from the oven, remove the chicken, strain the cooking liquid through a sieve and add it to the mayonnaise. Cut the cold chicken into pieces, arrange them on a serving plate, cover with mayonnaise. Keep in the fridge for 2 hours. Accompanying wines: The dish requires white wines such as Collio Tocai DOC, Marino DOC.