- Chicken Thigh - 2 Pieces
- Potatoes - 4 pieces
- Cherry Tomatoes - 6 Pieces
- Carrot - 1 piece
- Leeks - - To taste
- Garlic - 2 Teeth
- Prunes - 10-12 pieces
- Broth - 1 cup
- Spices - - To taste (salt, pepper, bay leaf, dry garlic)
Chicken broth poured into pots. Vegetables are cleaned and small-sized - potatoes in thin slices, carrots and onions in thin circles, cherry tomatoes - on quarters, prunes - in half. Garlic crush the flat side of the knife blade. In a frying pan, melt butter, fry in it for 2-3 minutes carrots. Then add the leek into the frying pan, fry together for another couple of minutes. We remove from the fire. At the bottom of the pot we lay out the potatoes, then - the chicken. Next - onions with carrots, tomatoes and garlic. Solim and pepper, then spread the prunes, sprinkle with herbs. At the top - a couple more slices of potatoes. We put the pots in a cold oven, cover them with lids, set the temperature 180 degrees and forget about the dish for an hour. Then we open the caps, the contents of the pots are mixed - and for another 20-30 minutes in the oven, but already turned off. While the oven is cooling down - the dish will fit. Ready-made dish is served either in pots, or laid out on plates. Bon Appetit! :)
Servings: 2