Ingredients
1 (800 g) chicken
3/4 cup (150 ml) vegetable oil
2 (100 g) carrots
2 heads (100 g) onion
1 cup (200 ml) white wine
3-4 cloves garlic
1 bay leaf
1 tsp (5 g) red pepper
pepper
salt
Photo added on
Photo author
sisilotka2
Method
Chicken cut into quarters, which are rubbed with salt, pepper and paprika and crushed garlic and fry in fat until browned. In the same fat, sauté until soft chopped onions and diced carrots, then add the wine and bay leaves. Returns meat and stew on low heat 30-40 minutes. Serve garnished with the seasons.
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Difficulty
Average
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