You may also like
Categories:
chicken olive oil salt ground black pepper garlic white wine water salt bay leaves parsley onions carrots potatoes cabbage white mushrooms
Viewed: 46 - Published at: 9 years agoIngredients
- 4 legs Chicken with bones (bone-in thigh or wings)
- 1 tbsp Olive oil
- 1 Salt
- 1 Roughly ground black pepper
- 1 Garlic powder
- 100 ml White wine
- 1 Water
- 1 1/2 tsp Salt
- 2 Bay leaves
- 1 Parsley (for garnishing) (optional)
- 2 Onions
- 2 Carrots
- 4 Potatoes
- 1/8 Cabbage
- 4 White mushrooms
Method
- Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed.
- Cut the vegetables into large chunks.
- Heat olive oil in a large pot.
- Brown the chicken on the skin side first, then turn it over and season with the ingredients marked .
- Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside.
- Lightly saute the onions and carrots in the same pot.
- Add white wine to make it flavorful, and add the potatoes and the browned chicken.
- Add the ingredients marked , bring to a boil, and then simmer over low heat.
- Add the cabbage and button mushrooms and continue to simmer until the vegetables are tender.
- I recommend serving it with a boiled egg, sour cream (for a rich and fresh flavor), or mustard (which goes great with the chicken).
