Chicken stewed with vegetables
6 servings
90 minutes
Chicken stewed with vegetables is a classic dish of European cuisine that combines tender meat with the rich aroma of seasonal vegetables. The roots of this recipe trace back to traditional village kitchens where stewing ingredients helped retain their juiciness and reveal flavor nuances. Onions, carrots, eggplants, and sweet peppers create a harmonious blend of freshness and sweetness, while tomato paste adds a slight tang and rich color. Leaves of napa cabbage serve as a natural 'cover', helping to keep the ingredients juicy. The dish is perfect for a family dinner and pairs well with herbs and fresh bread. It is nutritious, warming, and leaves a cozy feeling of home warmth.
1
Prepare the products.
2
Wash and peel the vegetables.
3
Place the chicken at the bottom of the pot.
- Boneless chicken thigh fillet: 6 pieces
4
Chop the onion coarsely.
- Onion: 1 head
5
Add to the chicken.
- Onion: 1 head
6
Cut the carrot into large pieces.
- Carrot: 1 piece
7
Add to the pot.
- Carrot: 1 piece
8
Cut the eggplant into large pieces as well.
- Eggplant: 1 piece
9
Add to the pot.
- Eggplant: 1 piece
10
Chop the pepper.
- Sweet pepper (capsicum): 1 piece
11
Add to the pot as the next layer.
- Sweet pepper (capsicum): 1 piece
12
Cut the tomato.
- Tomatoes: 1 piece
13
Lay it on the top layer.
- Tomatoes: 1 piece
14
Next, take the cabbage leaves and cover the chicken with vegetables.
- Napa cabbage (pak choi type): 6 pieces
15
Take salt.
16
Salt evenly.
- Herb salt: 1 tablespoon
17
Dilute the tomato paste with water.
- Tomato paste: 100 g
- Water: 2 l
18
Pour over the vegetables and cabbage.
19
Cover with a lid and cook on low heat without bringing to a boil.
20
Cook for about 1.5 hours, add greens
- Fresh herbs: to taste
21
Lift the cabbage leaves.
22
Portion out and serve at the table.
