Description
A wonderful roast for lunch, which can replace two meals - and the first and second. The recipe comes from the cookbook "the Nordic cuisine", long loved by the household (for taste) and me (for easy preparation).
Ingredients
-
Chicken
-
Potatoes
5 piece
-
Carrots
2 piece
-
Onion
1 piece
-
Tomato
2 piece
-
Vegetable oil
2 Tbsp
-
Garlic
3 tooth
-
Dill
-
Parsley
Cooking
Fry chopped onion in vegetable oil in a thick-walled pot.
Add to the pan grated on a coarse grater carrots, fry also.
Then add the chopped tomatoes.
Newbaum the chicken into pieces (to taste), add the vegetables and fry a little. Salt.
Then add hot water so that it covers the chicken.Close the lid and simmer for 20-25 minutes over medium heat without boiling rapid.
Then on top of the chicken put chopped potatoes (my family likes smaller, the recipe recommended potato cut into quarters). Again salt. 5 minutes until cooked add the chopped garlic and greens. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.