- Celery Root - 150 Grams
- Onion - 1 Piece
- Chicken fillet - 1300 grams
- Black pepper powder - 1/4 Teaspoons
- Carrots - 100 Grams
- Eggplant - 100 Grams
- Prunes - 100 Grams
- Cheddar - 180 Grams
- Red onion - 1 piece
- Red onion - 1 piece
- Vegetable oil - 50 milliliters
- Salt - 1 teaspoon
- Potatoes - 200 Grams
- Courgettes - 100 Grams
- Garlic - 8 teeth
- Sour Cream - 200 Grams
First of all, we clean, wash and rub the celery root on a large grater. Onions are cleaned and cut into thin semirings. Chicken fillet cut into small pieces and fry in vegetable oil until the appearance of a crust. When the meat is covered with a small white crust, add the celery and onions to the pan. Solim, pepper and fry until half-prepared chicken. Potatoes are cleaned, washed and cut into small cubes. Carrot cut into circles. Clean, mine and cut into small cubes zucchini and eggplant. Potatoes and carrots are fried in vegetable oil until a small crust is formed. Add the eggplant and zucchini to the pan. Fry another 5-6 minutes, stirring. At the end of the salt to taste. Garlic is cleaned and cut into large slices, prunes. We take pots, put about a third of our chicken meat on the bottom. Add each serving of garlic and prunes. Then we put vegetables in the pots, and at the very end - the layer of the remaining chicken. From above, we lubricate the contents of the pots with a small amount of sour cream. Finally, sprinkle everything on top of grated cheese. We put the pots in the oven and bake for about 35 minutes at 200 degrees. If the pots have lids, then the first 20 minutes bake under the lid, the remaining 15 - without. Serve hot. Bon Appetit!
Servings: 4