Chicken Stew with Vegetables
Chicken Quick Recipes Simple Recipes Potatoes Vegetables Meat Dishes
Yesterday, my website found its ultimate purpose. It became a means of communication between me and Radu. I had forgotten my phone at work, YM was closed, I check email but rarely, so my dear husband thought the only way to reach me was to write a message on the site. And so it was. While I was simmering this stew, I opened the site and read the message twice thinking it was a joke, when in fact my husband was inviting me out for a wine at our favorite little bar. In the end, the mulled wine from there after this golden stew, which reminds me of grandma's homemade chicken soups, had the desired effect and I forgot about the cold outside. And about this overly publicized flu.
Ingredients
7 boneless chicken thighs (about 700g)
2 small onions
2 cloves of garlic
2 carrots
1 stalk of celery leaves
4 potatoes
100g canned peas
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon turmeric
2 teaspoons homemade vegeta
1 sprig of dill
a few sprigs of parsley
2 tablespoons oil
Servings: 4
How to prepare chicken stew with vegetables
- Cut the thighs into bite-sized pieces. Fry them in hot oil for about 10 minutes until golden. Stir occasionally.
- Add the chopped onion and saute until softened.
- Add the seasonings, deglaze with 3 cups of water, and add the carrots cut into rounds, celery, and crushed garlic cloves. Simmer for 10 minutes over medium heat.
- Add the potatoes cut into cubes and continue cooking for another 25-30 minutes, until the potatoes are done.
- Add the peas and finely chopped herbs and let it boil for a few more minutes.
- Put the lid on and let it cool down. Serve with fresh bread.
Sauteing the onion
Adding water, carrots and seasonings
Adding the potatoes
Chicken Stew with Vegetables
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