LUNCH FOR TODAY: Chicken stew
The original recipe, as experienced housewives say, is made with drumsticks, and modern cooks often use chicken white meat for this version of stew.
The original recipe, as experienced housewives say, is made with drumsticks, and modern cooks often use chicken white meat for this version of stew.
Ingredients:
- 3 drumsticks and 3 legs
- 5 larger potatoes
- 1 onion
- 2 carrots
- parsley
- 1 piece of celery
- 4 cloves of garlic
- 150 ml of mashed tomatoes
- 2 bay leaves
- a little bit of oil
- 1 liter of water
- salt, pepper
Preparation:
Peel vegetables, grate them, and slice them. Cut the onion and celery into cubes, the carrot into rings, and the potatoes into quarters or sixths. Separate the drumstick and legs if you bought them together and add salt. Heat the oil moderately and add the onion, sauté briefly, add the carrot, chopped parsley, celery, meat, and potatoes, then pour in the water to soak.
Cook over medium heat, stirring occasionally. While the dish is cooking, be sure to cover it so that the pot remains slightly open. After 35 minutes, add mashed tomatoes, ground paprika, finely chopped garlic, bay leaf, and spices. Cook for another 10 minutes, then turn off the heat, add the chopped parsley on top and leave for another 5 minutes on the hot hob. Just before the end, make a mixture of a little oil, flour, and allspice and cook for another couple of minutes, stirring occasionally. In case you do not want to add this mixture, but you want a thicker texture, you can mix a spoonful of flour in 1 dl of cold water and gradually add it to the dish, stirring constantly. Enjoy!
