Chicken cut into pieces and fry in fat until browned and then stew with onions, finely chopped, celery, diced carrots, grated. As tender vegetables, add red pepper, black pepper, wine and 1 cup hot water. Dish add salt to taste and simmer on low heat. Finally the sauce thickened with flour, pre-mixed into cold water. After boil ten minutes, the dish is removed from the fire. Serve with slices of lemon.