Chicken Cacciatore

Preparation:

Preparation: Cut the chicken into eight parts and brown it with 100 g of margarine. Add the sliced pear tomatoes. Salt, pepper and mix. Leave to flavor a little with the pan covered. Then add sliced onions, diced carrots and pepper flakes. Stir again and cover, adding, lastly, two cloves of garlic and a few juniper grains. The chicken should be almost cooked through when you remove the lid and raise the heat to dry out the sauce and make it thick enough.