400 g tomatoes (1/2 sterilized jar)
4-5 leeks onions (1.2 kg)
2-3 tbsp sunflower oil
1 tsp red pepper, tarragon, savory
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Chicken pour water so that it covers, add salt and boiled. It was then cooled and boned. Clipped leeks cut into rings. The oil is heated in a saucepan, pour the onion and stew 10 minutes on low heat with the lid on. Peppers and tomatoes cut into small pieces. Stewed onions sprinkled with paprika, add the sliced peppers and tomatoes and stew for another 10 minutes under the lid. Then put cut pieces of meat. The dish is seasoned with savory and tarragon, stir and transfer to a tray or in pots. Bake for about 20 minutes in a preheated 200 C oven.