Chicken stew

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Simple, simple! It goes so well warm, with polenta! You lick your fingers!

  • 8 chicken breasts (or mixed chicken legs and breast)
  • soy sauce
  • 7-8 cloves garlic
  • 300 ml mashed tomatoes
  • an onion
  • a tablespoon of balsamic vinegar (you can also use regular vinegar ’you can put even more, depending on taste)
  • 1/2 teaspoon sugar
  • olive oil
  • 2 bay leaves
  • paprika
  • salt
  • pepper
  • a little basil and thyme
  • green parsley

Servings: 4

Preparation time: less than 90 minutes


  1. Wash the cups and dry them with a clean napkin. Put 3-4 tablespoons of soy sauce over them and mix.

  2. Heat the olive oil.

  3. When hot, dip the cups and leave them with the lid over the pan to lightly brown on all sides (a kind of frying / boiling: D)

  4. Heat a little olive oil in a heat-resistant saucepan and place the chopped onion, finely chopped garlic and bay leaves. Leave it for a few moments then pour the mashed tomatoes and a cup of water.

  5. Leave them for 10 minutes then add the chicken (also with oil), paprika, vinegar, sugar, a little basil and thyme, and put the dish in the oven over medium heat for 35-40 minutes.

  6. Sprinkle with chopped green parsley and leave for another 2-3 minutes.

  7. Serve the dish with polenta.


  1. Laomedon

    the incomparable answer

  2. Kigagal

    somewhere I've already seen this ...

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