Chicken with carrots and onions in a cauldron on the stove

1.Prepare all the products. Defrost the chicken and chop it into pieces, or take separate parts. For example, you can use only chicken drumsticks or thighs for cooking. If desired, remove the skin. Pepper the meat and leave for 20 minutes to marinate. Peel the vegetables and rinse with water.
2.Heat sunflower or olive oil in a cauldron. Place the pieces of meat, fry on both sides until golden brown. It is advisable to fry over medium heat.
3.While frying the meat, cut the onion into quarters. Chop the carrots on a coarse grater, and cut the potatoes into large slices.
4.First, pour the chopped onion and carrot to the meat. Fry the products for 3 minutes, stir.
5.Add raw potatoes, hot water, salt and ground black pepper. Make a slow fire, cover the cauldron with a lid and simmer for 20 minutes. Since a potato side dish is immediately prepared with meat, you can additionally chop a salad of cabbage and greens. The best dressing for such a dish is sour cream. Together with the potatoes, serve the chicken to the table. Enjoy your meal!

It is advisable to use a young chicken to prepare such a dish. Then you will get a very tender and soft meat, even children will like it. Stewed chicken in a cauldron can be served to a festive table. This dish is especially relevant in the rainy or cold season, when there is no opportunity to fry a barbecue on the street.
Stewed chicken goes well with boiled pasta, you can serve it with spaghetti. As well as meat perfectly harmonizes with buckwheat porridge, couscous and bulgur.