Vegetable stew with chicken
5 servings
80 minutes
Vegetable stew with chicken is a traditional dish of Russian cuisine that combines tender chicken meat, fresh vegetables, and aromatic spices. This stew represents a harmonious blend of juicy mushrooms, sweet zucchini, carrots, and tomatoes soaked in a creamy garlic and dill sauce. The history of this dish dates back to ancient times when peasants used available ingredients to create hearty and flavorful meals. The tender texture of the chicken fillet infused with cream makes it especially appetizing. The dish is perfect for both family dinners and festive tables. It can be served with bread or a grain side dish while enjoying the depth of flavors and tenderness of the ingredients. Such a stew not only warms the soul but also provides comfort in every bite.
1
Cut the mushrooms into cubes and fry until cooked. Separate the chicken fillet from the thigh. Fry the chopped fillet until cooked, then add the mushrooms, peeled and diced tomatoes, and finely chopped onion. Then add cream, minced garlic, finely chopped dill, salt, pepper, and mix. Continue to simmer for 30 minutes.
- Fresh champignons: 7 pieces
- Chicken thighs: 3 pieces
- Tomatoes: 3 pieces
- Onion: 1 head
- Cream 33%: 1 glass
- Finely chopped garlic: 3 cloves
- Dill: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
In a clean pan, fry diced zucchini, tomatoes, and carrots, add salt. Continue to simmer for 25 minutes.
- Zucchini: 2 pieces
- Tomatoes: 3 pieces
- Carrot: 1 piece
- Salt: to taste
3
Transfer the finished stew to the chicken fillet.
- Chicken thighs: 3 pieces