Ingredientes: 4 coxas de frango; 1 dente de alho amassado; 2 colheres (sopa) de azeite; ½ talo de alho-poró fatiado; 1 xícara (chá) de vinho seco; 4 tomates maduros, em pele e sem sementes picados em quatro; 1 xícara (chá) de champignons; sal e pimenta-do-reino a gosto. Preparo: Tempere as coxas com alho, sal e pimenta-do-reino. Deixe marinar durante 1 hora, no mínimo. Fatie os champignons, deixando alguns inteiros. Numa panela de fundo largo, aqueça o azeite e doure as coxas durante 5 minutos de cada lado. Acrescente o alho-poró e o vinho. Tampe a panela e cozinhe durante 10 minutos. Adicione o tomate e os champignons e cozinhe por mais 5 minutos. Sirva acompanhado de arroz branco e saladas. Variação: Se quiser, use a sobrecoxa do frango.
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