Chicken Stew
Description
The recipe won't take much time. To prepare Jewish-style chicken stew, you'll need: chicken cut into large pieces, or parts (drumsticks, thighs, legs; I used thighs), onion (regular or preferably white), baking soda, refined sunflower oil, salt, and ground black pepper. The meat turns out very juicy, and the chicken pieces acquire a captivating caramel color! This is thanks to a little secret: at the first stage of cooking, I sprinkled almost all of the onion with baking soda (don't worry, it won't affect the taste at all)—this makes the onion practically turn into a jam-like onion sauce, in which we then braise the chicken pieces! Be sure to save this simple chicken stew recipe and good luck with your cooking. Serve hot.
Instructions
- 1
Step 1
Peel the onion and chop it coarsely.
- 2
Step 2
Rinse the chicken thoroughly and pat dry. Then cut the drumsticks in half at the joint.
- 3
Step 3
Add sunflower oil to a preheated frying pan. Then add the onion, sprinkling it with baking soda. Mix thoroughly.
- 4
Step 4
Reduce the heat and cover the onions with a lid. Simmer for 5–7 minutes, until golden in color and the juice is released.
- 5
Step 5
Place the chicken pieces on the skillet and sprinkle with salt and pepper on top.
- 6
Step 6
Fry over medium heat. Cover with a lid and simmer for 40 minutes. Turn the chicken occasionally.
- 7
Step 7
After 40 minutes, everything is ready!
- 8
Step 8
Serve at the table.