If you want to cook tasty chicken and vegetable stew in pots then follow this recipe. The ingredients are cooked in their own juice and as the result we get really tasty braised chicken and garden stuff.
- 1 tin of pickled beans
- 150 ml tomato sauce
- 6 potatoes
- 2 bulb onions
- 150 g (3/10 lb) champignons
- 400 g (9/10 lb) chicken fillet
- 30 ml vegetable oil
- salt – to taste
- ground black pepper – to taste
- 1,5 l (liter) of water
- 2 cloves of garlic
Peel, wash and dice champignons. Preheat a skillet. Add vegetable oil. Fry the mushrooms gently till softened. Transfer the champignons to a bowl. Set them aside. Peel bulb onions and chop them. Fry the onion until brown and place it in a separate bowl.
Wash chicken fillet and dry it. Cube the meat. Fry the chicken on the same skillet until brown on all sides. Don’t salt it because in other case the meat will not be juicy.
Toss the mushrooms, onion and chicken together. Arrange everything in pots.
Wash and peel potatoes. Dice the potatoes. Add them to the pots. Mix the ingredients and pour them with boiling water enough to cover the chicken and vegetables. Place the pots in an oven and bring the dish to boil. Stew until the ingredients are cooked through. Then combine the beans and tomato sauce. Add the mixture to the pots. Mix the ingredients. Season them with salt and pepper.
Take the pots from the oven and let them cool for 10 minutes. Stir in peeled and squeezed cloves of garlic. Serve the dish in pots.
Enjoy your meal!