PREPARATION

Clean the chicken tighs, spice them, put them in flower and, with a little olive oil, cook them in a pan until they get brown.

When they are brown, lower the fire and add the carrots peeled and cut in dices. Furthermore, add the green paprika cut in strips and the claves of garlic peeled and hacked.

Add a cup of txakoli and half a cup of water.

Cover the pan and cook at low fire during 45 minutes. Move the pan from time to time.

When the tighs are ready, take them out ofthe pan and put them apart.

Retire as well the pieces of carrots and green paprika. Later on they will serve as decoration and gamishings.

Reduce the sauce until its texture is almost creamy. Add salt if necessary. Roast the slices of fresh pine-apple in a little olive oil and salt.

Put the slice of pineapple on a plate and on top of it the chicken tighs with the sauce and decorate the whole with pieces of carrots an green paprika.