Chicken stew with vegetables
Description
The stew is very easy to prepare. For this recipe, it's best to use dark chicken meat, such as thighs, drumsticks, and legs. You can use any combination of vegetables, but onion, carrots, and potatoes are essential. The sauce in which the chicken and vegetables are simmered turns out wonderfully, so serve this stew with fresh bread.
Instructions
- 1
Step 1
Prepare the ingredients for making stew.
- 2
Step 2
Wash the chicken thighs and dry them with a paper towel. Pour refined sunflower oil into a cauldron or a heavy-bottomed pot and heat it up. Place the thighs in the oil.
- 3
Step 3
Sear the chicken on all sides until a light golden crust forms.
- 4
Step 4
Peel and wash the carrots and onions, then cut them into pieces of arbitrary size. Add to the pot with the chicken.
- 5
Step 5
Pour water so that it just covers the chicken and vegetables.
- 6
Step 6
Simmer the chicken with carrots and onions until almost cooked. Season with salt and pepper.
- 7
Step 7
Peel the potatoes, wash them, and cut into not too small pieces. Place them in the pot with the chicken.
- 8
Step 8
Wash the eggplants and peel them. Blanch the tomato with boiling water and remove the skin. Cut the eggplant and tomato into cubes.
- 9
Step 9
Add bay leaf and salt again if needed, and pour in a little water.
- 10
Step 10
Simmer the chicken with vegetables until cooked for another 20-25 minutes. At the end, add the minced garlic.
- 11
Step 11
Chicken stew with vegetables is ready. Serve hot.