(6 servings)
INGREDIENTS     

3 lbs of half shredded chicken
6 small potatoes
2 ripe tomatoes
3 medium onions
6 tbsp. of olive oil
3.5 oz of pine nuts
3.5 oz of almonds
1 small glass of white wine
Juice of half a lemon
2 cloves of garlic
1 sprig of parsley
1 sprig of thyme
A pinch of ground black pepper
1 cube of chicken broth
Salt 

Steps:

Step 1: Prepare a clay saucepan. Place the shredded chicken around the saucepan.

Step 2: Peel the potatoes and the onion. Cut the potatoes in half and the onions in fourth pieces. Introduce them in the saucepan between the chicken pieces. Also cut the tomato (fourths) with skin and introduce in the saucepan.

Step 3: Slice the tomatoes in thin slices and throw them on the chicken along with small pieces of parsley. Also squeeze the lemon, add the thyme, pepper, pine nuts and whole almonds, spread around the saucepan and on top. Add a small amount of salt.

Step 4: Place a broth cube in a small glass of hot water and dissolve. Pour on the saucepan. Then pour the wine. Lastly, pour the oil on top of this.

Step 5: Place the saucepan at the center of the oven then leave for an hour and a half at medium flame. When the chicken and potatoes are golden brown... it should be dried and served.

Variants / Secrets / Tips:

The same roast can be made with lamb and turkey. Everything is done the same; you may replace the wine with cognac - or even use two if you wish it stronger - it will have a great flavor!

A user suggests: "exactly the same but add vegetables (corn, celery, carrots, etc)"