I propose to cook a vegetable stew with chicken and mushrooms for dinner today. Tender meat and juicy vegetables are just perfectly combined with sour cream gravy. The recipe is so simple that even an inexperienced cook can easily cope with it!
Ingredients
- Chicken fillet - 500 g
- Champignons - 200 g
- Potatoes - 3 pieces
- Celery (stems) – 150 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 50 ml
- Sour cream - 50 g
- Chicken broth - 1 glass
- Rosemary - 5 twigs
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Chop the mushrooms, carrots, celery, peeled potatoes and onions.
Rinse the chicken fillet under running water, dry it with paper towels and cut it.
Heat the oil in a frying pan, add the chicken and fry for 7-10 minutes. Make sure that each piece is browned on all sides.
Put the meat in a prepared saucepan, pour in the hot broth mixed with sour cream and simmer for 15 minutes on low heat.
In the remaining oil, fry the onion and carrot until golden brown.
Add the mushrooms, potatoes and celery. Cook for 10 minutes, stirring constantly.
Put the vegetables in a saucepan with meat and continue cooking for another 10 minutes.
Season with salt and pepper before turning it off. Add the rosemary sprigs and cover for 15 minutes. The dish will be infused and soaked with the aroma of spices.
