- Hops-Suneli - - To taste
- Onions - 2 Pieces
- Pepper and salt - - To taste
- Carrot - 1 piece
- Water - 1 glass
- Potatoes - 4 pieces
- Dry red wine - 1 glass
- Pumpkin - 150 Grams
- Vegetable oil - 20 milliliters
- Chicken Breast - 700 Grams
- a bunch of Parsley - 1 piece
- Pepper sweet - 2 pieces
- Garlic - 2 Teeth
- Green Pea Bank - 1 piece
1. We clean carrots and onions, wash them. Cut small onions into small pieces, and carrot three into a large grater. 2. Cut the sweet pepper, remove the septa and seeds, rinse the greens, and peel the garlic. Diced or chopped peppers, garlic squeezed garlic, sliced green. 3. We clean the potatoes, wash them. We clean the pumpkin from the peel. Sliced pumpkin and potatoes with the same not very large cubes. In small pieces chop the chicken breast. Bones and skin can not be removed. 4. In a bowl, mix the sweet peppers, pumpkin and potatoes. Add hops-suneli, black pepper and salt. On vegetable oil, we will save carrots and onions. We spread the passerings around the pots. Canned peas bed top on the passer. Mixture of pumpkin and potatoes spread on polka dots. 5. Pieces of meat cover the pumpkin and potatoes. Water is mixed with dry red wine (proportions 1: 1). In the pots, pour 100 ml. Meat sprinkled with herbs, add garlic. 6. Foil cover pots and send in the oven for about fifty minutes, fire is average.
Servings: 6