Chicken Stew with Carrots and Onions
by Editorial Staff
I want to share with you a simple and very tasty version of a hot dish, which is perfect for a hearty lunch or dinner. Chicken stewed with carrots and onions turns out to be surprisingly tender.
Cook: 1 hour
Servings: 6
Ingredients
- Chicken Thighs – 6 Pieces
- Onion – 1-2 Pieces
- Carrots – 1 Piece
- Vegetable oil – 2 Tbsp. spoons
- Salt – To taste
- Pepper – To taste
Directions
- Wash and dry the chicken, peel the vegetables.
- Heat vegetable oil in a skillet. Lay out the chicken and fry on both sides until light crust appears.
- Add the chopped onion and cook for 3-4 minutes.
- Add carrots and cook for another 5 minutes.
- Season with salt and pepper to taste. Pour in some hot water. Cover the pan with a lid and simmer over low heat.
- Simmer the chicken, onions and carrots for about 40 minutes until cooked through.
Bon appetit!
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