I had a chicken that I portioned into suitable pieces. In the pan I put olive oil on the heat and I fried the chicken pieces on both sides, then he took them out in a bowl. In the remaining oil (we take it off the heat so that it doesn't burn) we put the finely chopped onion and the finely chopped pepper. Let it cook for a little 1 minute and add 2-3 cloves of finely chopped garlic. Stir for another minute and add the flour. Slowly pour the chicken soup, mixing well. Put a bay leaf and add the meat to this sauce. Add salt and pepper and let it boil well, until the meat is almost cooked. Add more soup if needed if the water drops too much.
- When the sauce has dropped, add a little white wine and leave this sauce uncovered, then add the canned tomatoes, tomato and pepper paste and tomato juice. Let it boil for about 20 minutes, over low heat, letting it decrease and the sauce thicken a little. Add spicy sauce if we like thyme as desired.
Serve with polenta or flour dumplings.