Potatoes stewed with chicken

Description

The recipe won't take much time. You can vary the dish by adding more vegetables, such as zucchini, peppers, squash, and others. Serve the dish hot. You can use any parts of chicken. I recommend cooking in a cauldron or a pot with a thick bottom. Before serving, you can garnish the dish with fresh herbs. Serve hot.

Instructions

1. 1

   Step 1

   Place flour, salt, and ground black pepper into a bowl and mix. Wash the chicken meat (thighs, drumsticks) and pat dry with paper towels, then place into the bowl and mix with the dry ingredients.

2. 2

   Step 2

   Heat a skillet with olive oil and add the chicken, browning it on both sides, then transfer to a plate.

3. 3

   Step 3

   Peel the potatoes and cut them into large pieces. Pour a little vegetable oil into a heavy-bottomed pot, add the chicken and potatoes, and mix.

4. 4

   Step 4

   Add another tablespoon of vegetable oil to the pan where you fried the meat. Add the peeled and minced onion with garlic, and sauté for a few minutes.

5. 5

   Step 5

   Pour the wine into the pan, mix and simmer for 10 minutes. During this time, chop the tomatoes, then add them to the pan and simmer everything for another 7–10 minutes.

6. 6

   Step 6

   Pour the tomato sauce into the pot with the chicken and potatoes. Pour a glass of water into the skillet and scrape the bottom thoroughly with a spatula, then transfer it to the pot.

7. 7

   Step 7

   Bring the contents of the pot to a boil, then reduce the heat to the lowest setting and simmer, covered, for 45 minutes.

8. 8

   Step 8

   Season with salt and pepper to taste, turn off the heat, and let the dish steep for 10–20 minutes before serving.