Chicken Stew with Mushrooms in Pots

Ingredients

• "Petelinka Thigh Fillet" 20 oz
• Porcini Mushrooms 5 oz
• Royal Mushrooms 5 oz
• Carrot 1 piece
• Onion 1 head
• Vegetable Oil 0 fl oz
• Thyme 1 sprig
• Garlic 2 cloves
• Potato 25 oz
• Cream 22% 5 fl oz
• Water 5 fl oz
• Grated Pecorino Pepato Cheese 0 oz
• Paprika to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the mushrooms into small pieces.

Step 3

Slice the potatoes into 2 cm thick pieces.

Step 4

Cut the chicken into pieces that are the same size as the potatoes.

Step 5

Pour a little vegetable oil into the skillet, add a crushed garlic clove and a sprig of thyme.

Step 6

Once the spices become fragrant, quickly sauté the chicken in the pan until golden brown.

Step 7

In a separate pan, sauté the diced onion in vegetable oil along with the coarsely grated carrot until soft and lightly golden.

Step 8

Add the mushrooms and sauté for a couple more minutes.

Step 9

Transfer the chicken along with the aromatic oil it was sautéed in into individual serving pots, and add the sliced potatoes.

Step 10

Layer the carrots, onions, and mushrooms on top.

Step 11

In a cup, mix the cream with water, add salt, pepper, and a little paprika.

Step 12

Pour the resulting mixture into the pots. Cover the pots with lids or aluminum foil.

Step 13

Place the roast in a preheated oven at 355°F for 40 to 60 minutes. When the potatoes are tender, sprinkle grated cheese on top of the contents of the pots and return them to the oven to bake until the cheese forms a golden crust.

Step 14

Serve the stew directly in the pots.