Almost everyone loves stewed chicken in tomato sauce. This versatile dish conquers not only with its simplicity of preparation and piquant taste, but also with the fact that it suits almost any side dish - potatoes, rice, buckwheat, pasta. Also, this dish can be prepared both for a family lunch and for dinner.
Ingredients:
Chicken legs - 500 g
Bulb onions - 1 pc.
Garlic - 1 clove
Tomato ketchup - 200 g
Salt - optional
Ground black pepper - to taste
Parsley - 10 g
Lean oil - 1 tablespoon
How to cook:
Prepare all the necessary foods from the list. Wash the legs under running water, cut off excess fat, remove the remaining feathers, wipe dry with paper towels and chop into small pieces. Peel the onions and garlic, wash, dry.
Pour some lean refined oil into the pan, fry the chicken pieces until golden brown on all sides. A little of its own fat will be released from the meat, and it will be cooked in it.
Cut the onions into half rings, add to the pan to the chicken. Reduce the heat, cook for 2-3 minutes.
The onion should not burn, even if it becomes soft and sweet. If too much fat comes out of the legs, it must be drained.
Dilute your favorite good quality ketchup with water, pour into the pan to the chicken. Simmer over low heat, covered for 10-15 minutes.
During this time, the gravy will thicken significantly, and the meat will begin to move well from the bones. Pepper to taste, salt if desired, taste. If the ketchup is a little sour and the gravy tastes the same, add some granulated sugar to balance.
Wash any fresh herbs, dry, chop finely with a knife. Add to the skillet. Stir, turn off the stove and let the finished dish stand for a few minutes under the lid before serving.
Divide the cooked chicken in tomato sauce into portions and serve as a second course with your loved one garnish. I really like with mashed potatoes. By the way, delicious sauce is just bread to sop.
Enjoy!
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