Pheasant stew

Pheasant meat stew is a national dish of Georgian cuisine, widely spread in the Caucasus in ancient times, cooked in a special way, without adding water, oil or fat. In my cooking recipe, instead of pheasant, chicken, but believe me, the food only benefits from this. The set of products is designed for six servings.

As always, I first prepare the products for their further use. I wash the chicken in several waters, let the water drain. Finely chopped onion carcass in a saucepan over low heat, take out. I cut the chicken into portions (I get 10-12 pieces), put it in a saucepan in which the onion was stewed before. On top of the chicken I put stewed onions, salt, pepper, sprinkle with finely chopped coriander. Completes all tomatoes, sliced. After all the ingredients are packed, I close the pan and cook over medium heat until ready. Don't worry that the chicken will burn. This will not happen, because tomatoes will give the necessary amount of liquid when stewing.
The food is ready, call everyone to the table!