Cauldrons are dishes that have been very popular in Polish homes for years. These are filling, aromatic single -pot dishes, in which all ingredients suffocate together, combining flavors and creating a full -fledged dinner without having to dirty many dishes. One of such dishes is simple to prepare Carpathian cauldron.
It consists of delicate chicken breast fillets, potatoes, carrots, onions and spices, among which Provencal herbs reign. The whole suffocates in its own sauce for about 40 minutes, thanks to which the meat is juicy and the vegetables are soft and aromatic. The Carpathian cauldron is a dish that is perfect for a quick dinner a week, but also for a family meal at the weekend.
Just serve it with fresh lettuce to get a complete, full -fledged and delicious meal.
Ingredients:
- 4 individual chicken breast fillets,
- 6 potatoes,
- 4 young carrots,
- onion,
- a spoon of Provence herbs,
- salt, pepper (to taste),
- rapeseed oil (for frying),
- Fresh lettuce (to be served).
Method of performance:
Divide the chicken breast fillets into small pieces. Sprinkle with salt.
Peel the potatoes and cut into particles (e.g. into eights). Cut the peeled carrots on a similar size. Chop the onion quite finely.
Heat some oil in a pot with a thick bottom. Fry the meat on it briefly.
Remove the meat from the pot and fry the onion in the oil. When it is fine, put the meat back.
Add Provencal vegetables and herbs to the pot. Mix all ingredients. Season with salt and pepper.
Simmer vegetables with meat under cover for about 30-40 minutes – until all ingredients are soft. If necessary, water with water so that they do not burn. Serve hot with the addition of fresh lettuce, e.g. rocket.
Source: NowowoPuje.pl
See also:
A great idea for a Sunday dinner. Pork loin, lots of vegetables and velvety sauce
Colorful, creamy, slightly spicy. When I have a day off, I do this dinner
The best cake for a long weekend. A lot of blueberries and very little work
