Stew with chicken and mushrooms is a bright, juicy and aromatic dish with a rich taste, which is ideal for lunch or dinner. You can use any vegetables, I used a frozen vegetable mixture that includes broccoli, bell peppers, Brussels sprouts and cauliflower. Frozen peas and green beans also perfectly complement this stew.
Prepare the required foods. Rinse the chicken fillet and pat dry with paper towels. (You can also use chicken thighs, drumsticks, or wings.) Peel and rinse the onions and carrots. You can take any mixture of frozen vegetables, I have broccoli, Brussels sprouts and cauliflower, bell peppers. Frozen vegetables and legumes do not need to be thawed.
Cut the chicken fillet into large pieces.
Wipe the champignons with a damp kitchen towel and cut into large pieces (if the mushrooms are small, leave them whole).
Cut the onion into half rings.
Cut carrots into slices, semicircles or cubes.
In a skillet with heated vegetable oil, fry the chicken and mushrooms until golden brown and the liquid evaporates, about 5-7 minutes.
Then add carrots and onions to the pan, fry together for 5-7 minutes.
After a while, add frozen vegetables, beans and peas to the pan.
Add spices (black ground pepper, suneli hops and paprika) and salt to the pan, pour in a glass of warm water and bring to a boil. Then cover the stew with a lid and simmer for 30 minutes over low heat.
Stew with chicken and mushrooms is ready. Add salt or other spices to the stew if necessary.
Arrange the stew into plates. This stew can be served with fresh vegetables, herbs, you can also add your favorite sauce or sour cream.
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