Stewed chicken with vegetables in a cauldron

Stewed chicken with vegetables in a cauldron is an excellent everyday dish that can be prepared in less than an hour. Moreover, you won't have to stand by the stove constantly. It's enough to prepare all the ingredients and, in strict order, toss them into the cauldron and cover with a lid. Stewed chicken in a cauldron can be served with any side dish.

Ingredients

• chicken thighs – 3 pcs;
• onion, carrot – 1 each;
• garlic – 2 cloves;
• butter – 50 g;
• water – 1 cup;
• broth spice-salt mixture – to taste.

Cooking

1. Examine the thighs for cleaning quality. If necessary, clean and wash them.

2. Cut each thigh into several portion pieces.

3. Place butter at the bottom of the cauldron. On top, pressing down, lay the chicken pieces. Put on the stove and, covering with the lid, stew for 3 minutes on high heat.

4. After 3 minutes, add heated water. The liquid should be just enough to cover the chicken pieces. Stew on moderate heat for 10 minutes.

5. Cut the carrot into strips, chop the onion and garlic.

6. Send the vegetables to the cauldron (by this time, the water in the cauldron should be starting to boil). Add the spice-salt mixture.

7. Cover with a lid and stew for half an hour.

8. After that, check for readiness. If the stewed chicken is ready, you can serve the dish immediately, for example, with pasta.

Culinary tips

1. If you are cooking domestic chicken, increase the stewing time.
2. You can add any spices. If you like a rich spicy aroma, you can add bay leaf, cumin, coriander, and allspice to the sauce.
3. The sauce will turn out liquid after cooking. If you prefer a thick sauce, you can add a little flour, toasted in a dry skillet.
4. If desired, if you have time, you can pre-fry the chicken pieces in butter before stewing. In this case, the stewed chicken will have a golden brown skin.