Description
The recipe for this dish was posted on the website in 2008 by user elena_110 called "Chicken stew with apricots" and is illustrated with me in the framework of "Coloring". Wonderful recipe! Preparing it is easy, it turns out downright delicate stew with the aroma of cinnamon and apricot notes! My very much. You can serve it with any side dish. Many thanks to the author - my namesake for such a great recipe for goulash!
Ingredients
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Chicken fillet
800 g
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Apricot
1 cup
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Onion
2 piece
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Dry white wine
0.75 cup
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Garlic
2 tooth
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Flour
1 Tbsp
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Tomato juice
3 Tbsp
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Cinnamon
0.5 tsp
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Saffron
0.5 tsp
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Bay leaf
3 piece
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Parsley
1 coup
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Salt
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Sugar
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Vegetable oil
7 Tbsp
Cooking
Chicken fillet cut into pieces and fry in vegetable oil.
Onion cut into strips, lightly fry.
Add in onion tomato juice, white wine, cinnamon, pepper, saffron, a pinch of sugar and simmer for 2-3 minutes.
Folded fried chicken in a deep casserole, put the meat on the onion powder and simmer for 30 minutes.
Then in a saucepan with the chicken add the Bay leaf, salt, lightly toasted flour, stir and simmer for another 10-15 minutes. Then add the pressed garlic, parsley (I had frozen), stir, put the halves of apricots, sprinkle them formed the grease and simmer for another 5 minutes.
In this recipe I made a few changes: added saffron instead of tomato juice sauce and apricots I posted on top, not stirring, for 5 minutes or until tender. Help yourself to health!
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