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Stewed chickens
1 serving
chick carcasses are treated, washed, fillet and leg flesh are cut. then salt, fry in oil, add finely chopped onions and brown them. add tomato puree, white wine, chicken broth, aromatic greens and simmer until tender. put the ready-made pieces of fillet or the flesh of the legs, put the bread toasted in oil, and put the cooked onions on the side dish, which should be dressed with butter and mixed with a fine cut with other tomatoes, garlic and chopped dill stuffed with butter.
chick carcasses are treated, washed, fillet and leg flesh are cut. then salt, fry in oil, add finely chopped onions and brown them. add tomato puree, white wine, chicken broth, aromatic greens and simmer until tender. put the ready-made pieces of fillet or the flesh of the legs, put the bread toasted in oil, and put the cooked onions on the side dish, which should be dressed with butter and mixed with a fine cut with other tomatoes, garlic and chopped dill stuffed with butter.
chicken - 230 g, butter - 12 g, onions - 24 g, tomato puree - 15 g, garlic - 3 g, greens - 4 g, white table wine - 8 g, green onions - 33 g, tomatoes - 59 g, white bread - 35 g, dill - 4 g, salt - 3 g
