Vegetable stew with chicken
4 servings
60 minutes
Vegetable stew with chicken is a tender and aromatic dish from French cuisine. It combines the juiciness of chicken fillet with the tenderness of stewed vegetables: carrots, cauliflower, sweet peppers, and celery. The light acidity of sour cream adds harmony to the flavor, while peas and corn provide sweet notes. The dish features a rich taste and delicate texture, making it perfect for family dinners or festive gatherings. The stew can be served on its own or complemented with fresh bread, rice, or mashed potatoes. This version of meat stewed with vegetables is an excellent choice for those who appreciate balanced and nutritious meals as well as refined notes of French gastronomy.
1
Peel the carrot and onion. Remove the seeds from the pepper. Then finely chop the onion, carrot, celery, and pepper. Break the cabbage into small florets and cut into small strips.
- Onion: 3 pieces
- Carrot: 5 piece
- Fresh red pepper: 2 pieces
- Celery: 2 stems
- Cauliflower: 1 piece
2
Fry carrots, peppers, onions, celery, and chicken in a small amount of vegetable oil. Then simmer for 10-15 minutes over medium heat, stirring constantly.
- Carrot: 5 piece
- Fresh red pepper: 2 pieces
- Onion: 3 pieces
- Celery: 2 stems
- Chicken fillet: 500 g
- Vegetable oil: 1 tablespoon
3
Place in a pan where onions, peppers, carrots, celery, and chicken, along with cauliflower florets, are stewing. Then, continue to cook the dish on high heat for about 3-5 minutes, stirring occasionally. After that, gradually reduce the heat and stew for another 10 minutes with the lid on.
- Cauliflower: 1 piece
4
Add corn, peas, and sour cream to the stew. Salt it and let it simmer on low heat for 10-15 minutes, remembering to stir.
- Canned corn: 300 g
- Canned green peas: 300 g
- Sour cream: to taste
- Salt: to taste
5
The stew is served hot.