Chicken stewed in a saucepan

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need before you start cooking. Any parts of the chicken can be used for stewing. I'm going to cook chicken thighs. Peel the onions and carrots and rinse them in running water from dirt.

2. Step 2:

   

   Cut chicken thighs into two parts. I do not recommend cutting into small pieces, since when stewing, the meat will begin to get rid of the bones and will not look very appetizing.

3. Step 3:

   

   For cooking, it is convenient to use a non-stick pan or a pan with a thick bottom. In such dishes, nothing burns and does not stick to the bottom. Put the pan on the fire and pour a little vegetable oil in it. Preheat to a hot state. Then put the chicken in a hot saucepan and fry over high heat for 5-7 minutes, so that all the pieces are slightly browned on all sides.

4. Step 4:

   

   While the chicken is frying, prepare the vegetables. Chop the onion (you can use half rings or a little less), grate the carrots on a coarse grater.

6. Step 5:

   

   Add the chopped vegetables to the pan to the chicken. Fry everything together for 3-4 minutes. Then add hot water to the pan. Why hot? When hot water is added, there is no sudden temperature drop in the cooking dish and it continues to cook, without interruption.

7. Step 6:

   

   Salt the chicken to taste, add chopped garlic and some spices. You can use ground black pepper, paprika, dried basil. Cover the pan with a lid, turn down the heat and simmer the chicken for 30 minutes. At this stage, potatoes, mushrooms, tomatoes or zucchini can be added to the chicken. In this case, the chicken will be cooked immediately with a side dish.

8. Step 7:

   

   Put the finished chicken into prepared plates and serve it to the table hot. You can supplement the dish with a salad of fresh vegetables. Bon appetit!