Fricassee from chicken in Creole

Fricassee from chicken in Creole

Ingredients:

1 whole chicken weighing about 1,9 kg or corresponding amount of ham
3 carrots
2-3 bulbs
2 large paprikas
1 parsnip or turnip (about 350 g)
60 ml of white dry wine or water
800 g of tomatoes in own juice
3 bay leaves
1 tsps of dry thyme
1 tsps of dry oregano
3 tbsps of the cut parsley
salt and pepper to taste
vegetable oil for frying

We cut chicken on flank steaks. If use ham - cut on shin and hip.

We salt and pepper slices of chicken. We fry on vegetable oil till golden-brown color, about 15 minutes from all directions. We shift to plate.

We cut carrots on washers on diagonal, about 1-1,5 cm thick. The parsnip is cut on proportional slices.

Pepper is cut by small squares with the party about 2,5 cm.

Onions are cut quite small.

In the same stewpan where chicken was fried, we put onions, half of paprika, 1 tbsp of parsley, bay leaf, thyme and oregano. We fry, stirring slowly, about 5 minutes until onions become translucent.

We pour in wine or water and it is well stirred so that to dissolve all brown lumps which remained after frying of chicken.

We put in stewpan the kneaded tomatoes together with juice and we bring to the boil.

We return chicken meat in stewpan, we put carrots, parsnip and the remained pepper.

We add waters so that it hardly covered stewpan contents.

We bring to the boil and we extinguish on small fire baking plate the closed cover about 15 minutes. Then we uncover and we extinguish 15 more minutes, to full readiness of chicken and carrots. -