(6 servings)

PREPARATION
Carve the chicken and place it in an earthenware pot. Salt and spray with the wine; sprinkle with the aromatic herbs (or place them between the pieces chicken).

Add the pepper grains and cover the pot.

Keep them marinating for 2 or 3 hours, stirring every now and then.

Heat oil in a saucepan and once the chicken is strained, pass lightly through flour, shaking each piece afterward, and fry a few at the time.

Reserve the pieces (heated) and serve in the same dish with French fries.

INGREDIENTS
1 whole chicken (3 lbs)
1 cups of white wine
4 peppercorns
A pinch of aromatic herbs (or one bay leaf, a sprig of thyme, another of parsley and a clove of garlic)
1 plate with flour
Salt
1 quart of oil