Braised Chicken with Vegetables
Main Dishes • European
Description
This recipe uses thigh fillets, but you can use any part of the chicken or any meat. You can salt everything together on top, or layer it gradually. Instead of tomato paste mixed with water, you can add tomato juice. Herbs are added for beauty and to enhance the fresh flavor. If you like it spicier, you can add pepper, either ground or whole. The dish can be served with herbs, sour cream, garlic-sour cream sauce, or however you like.
Ingredients
- Chicken Thighs 6 pieces
- Onion 1 head
- Carrot 1 piece
- Orange Bell Peppers 1 piece
- Eggplants 1 piece
- Potato 1 piece
- Napa Cabbage 6 pieces
- Herbed Cream Cheese 1 tablespoon
- Passata Tomato Sauce 5 oz
- Herbs to taste
- Water 0 qt
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Wash and peel the vegetables.
Step 3
Place the chicken at the bottom of the pot.
Step 4
Chop the onion coarsely.
Step 5
Add to the chicken.
Step 6
Chop the carrot coarsely.
Step 7
Add to the pot.
Step 8
Chop the eggplant coarsely.
Step 9
Add to the pot.
Step 10
Chop the bell pepper.
Step 11
Add to the pot as the next layer.
Step 12
Chop the tomato.
Step 13
Place on top as the final layer.
Step 14
Next, take the cabbage leaves and cover the chicken and vegetables with them.
Step 15
Take the salt.
Step 16
Sprinkle evenly.
Step 17
Mix the tomato paste with water.
Step 18
Pour over the vegetables and cabbage.
Step 19
Cover with a lid and cook on low heat without bringing to a boil.
Step 20
Cook for about 1.5 hours, adding herbs.
Step 21
Lift the cabbage leaves.
Step 22
Serve in portions.
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