Chicken with vegetables in its own juice
Description
The dish is prepared without unnecessary complications. You can cook chicken with vegetables in any thick-bottomed cookware. The dish is made without adding any liquid—the meat is simmered with vegetables over low heat, cooking in its own juices. Thanks to this cooking method, the chicken turns out tender, juicy, and very tasty. By the way, you can use absolutely any vegetables: zucchini, tomatoes, eggplants, bell peppers, cabbage, potatoes, etc. Today's simplest classic version includes onion and carrot. The ready dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the chicken into portion pieces; you can leave the skin on, but I remove it. Add mustard, adjika, crushed garlic, salt, and any spices to taste to the meat. Mix well.
- 3
Step 3
Cut the onion and carrot into pieces of any size you like; I prefer them larger.
- 4
Step 4
In any thick-bottomed pot, pour oil and add the chicken.
- 5
Step 5
Alternating with each other, place the vegetables on top, sprinkling each layer with salt and ground pepper. Cover the chicken and vegetables with a lid, bring to a boil, then reduce the heat and simmer for 1 hour and 20 minutes.
- 6
Step 6
At the end, gently mix everything and serve the chicken.
- 7
Step 7
Done.