Chicken meat has a high nutritional value. It has an almost optimal ratio of fat to protein and contains less connective tissue than meat from cattle and small ruminants. All this contributes to the fact that dishes from this poultry are easily absorbed by the human body. Chicken stew with vegetables is quite simple to prepare, and your home will definitely like it.
It is necessary
-
- medium-sized chicken;
- 600-700 g of potatoes;
- 1 carrot;
- 1 head of onion;
- 1 parsley root;
- ½ cup tomato puree or 2 tablespoons of tomato paste;
- 1 tablespoon flour;
- a few peas of allspice;
- 3 tablespoons of vegetable oil;
- salt to taste;
- parsley.
Instructions
Step 1
Use a broiler carcass to make a stew. Its meat cooks faster and turns out to be more tender than regular chicken meat. Wash the gutted carcass well, be sure to separate the fat from the lower part of the abdomen and from the insides of the bird, set it aside. Halve the chicken along the breast, then separate the legs from the tenderloin. In turn, chop the loins and legs into smaller pieces.
Step 2
Melt the fat removed from the bird in a pan. If you get a lot, pour some of it into a separate bowl. Place the chicken pieces in a skillet with well-heated fat and brown. Then sprinkle with flour and continue to fry for a few more minutes.
Step 3
Prepare the vegetables for the stew. Wash and peel potatoes, carrots and parsley root. Then cut the potatoes into slices, finely chop the peeled onions and the rest of the root vegetables. Fry the vegetables lightly in the fat that the chicken was fried in. Lightly brown the potatoes in a separate frying pan with heated fat or vegetable oil.
Step 4
Transfer the chicken pieces to a saucepan or thick-walled saucepan, pour in a little hot boiled water (100-150 ml). Cover the saucepan with a lid, put on low heat and simmer for 15-20 minutes. Then add the prepared vegetables, a few peas of allspice, bay leaf, tomato puree or tomato paste to the pan, salt to taste. Simmer the stew until tender.
Step 5
Remove bay leaves before serving. Place the chicken ragout on a platter, along with the vegetables and the stewed sauce. Sprinkle with chopped parsley on top.
