Stewed chicken stomachs with potatoes

1. Chicken stomachs are washed under running water, cleaned of specks and remnants of yellow skin. Then wash again, let the liquid drain.

2. Pour half of the vegetable oil into the frying pan, send it to the fire. When the oil warms up, spread the prepared chicken stomachs, fry stirring for 5-7 minutes.

3. While the stomachs are frying, peel the potatoes, wash them, cut them into medium-sized cubes. We put the potatoes in a frying pan to the chicken stomachs, continue to fry for another 10 minutes.

4. Mushrooms are cleaned, washed, cut into small neat pieces. Peel the onion from the husk, cut into small cubes. Fry the onion and mushrooms in the remaining oil in a separate frying pan.

5. Peel the carrots, wash them, cut them into cubes. We put the prepared ingredients in the pots in layers: first, chicken stomachs with potatoes, salt to taste, then form a layer of carrots and mushrooms with onions. Do not forget to put bay leaf and allspice on top.

6. Put the mayonnaise in a bowl or saucepan, pour hot water, mix. The resulting sauce is poured into each pot. Mayonnaise, if desired, can be replaced with sour cream, using the same proportions.

7. Place the pots in the oven preheated to 180 degrees, bake for 40 minutes. After the specified time, reduce the temperature to 150 degrees and continue baking for another 20 minutes.

We pour the finished dish in portions and serve it hot. Decorate with herbs to taste, as an option you can serve with a lettuce leaf.

Bon appetit!