1. Chicken legs, thighs or wings chop into small pieces or separate meat from bones and cut into pieces. In frying pan heat a little oil and fry pieces of chicken
2. Peel the onion into small particles, chop it and fry on some oil
3. Peel and dice the potatoes
4. Peel the carrots and grate on a coarse grater. Combine potatoes with carrots and add a punch of salt
5. In a ceramic pot add layers: roasted onion, roasted meat, a layer of potatoes with carrots, a layer of meat and a layer of potatoes, sprinkle with dill and parsley. After each layer add some salt and pepper. Pour on the top a little oil from roasted chicken, add mayonnaise and place a piece of butter
6. Heat the oven to 200-220 °C
7. Fill with the boiled water almost to the top, cover with a lip and put in the oven.
Stew until ready (~1 hour). You can serve the dish in the pot
Tips
*Besides potatoes you can stew the meat with other vegetables which is better to fry in advance. You can add mushrooms, green beans (beans can be a little boiled), tomatoes, eggplant, zucchini, etc.
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