Roast chicken with vegetables
8 servings
60 minutes
Chicken stew with vegetables is a cozy and warming dish from the depths of Russian cuisine. It combines the tenderness of chicken thighs, the rich flavor of fried eggplants and zucchini, the sweetness of carrots and bell peppers, as well as the spiciness of tomatoes and aromatic spices. The stew is cooked slowly, allowing the ingredients to exchange flavors and create a harmonious ensemble. This dish is perfect for a family lunch or dinner, filling the home with warmth and aromas of home cooking. It is served in portions, preserving all juiciness and richness of flavor. It pairs wonderfully with mashed potatoes or fresh bread, turning an ordinary meal into a true gastronomic celebration.
1
Prepare the products.
2
Wash the chicken.
- Chicken thighs: 8 pieces
3
Wash and peel the vegetables.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Sweet pepper (capsicum): 1 piece
4
Cut the zucchini into cubes.
5
Cut the eggplant into small pieces as well.
6
Chop the pepper smaller than the other vegetables.
7
Place eggplant and zucchini in a pan, add grated carrot and chopped onion, and fry in vegetable oil (50 ml).
- Eggplant: 1 piece
- Zucchini: 1 piece
- Carrot: 1 piece
- Onion: 1 piece
- Vegetable oil: 100 ml
8
Then add the bell pepper.
- Sweet pepper (capsicum): 1 piece
9
Fry everything together.
10
Add vegetable oil (50 ml) to the pot.
- Vegetable oil: 100 ml
11
Fry the chicken with added salt and spices.
- Chicken thighs: 8 pieces
- Herb salt: 1 tablespoon
12
Place the almost cooked chicken in the pan with the vegetables and pour in the remaining liquid from the pot.
13
Add tomatoes and simmer covered until the chicken is cooked.
- Cherry tomatoes: 500 g
14
Serve in portions at the table.
