When I was a child, I would go to my grandmother and when asked why she would make me food, I would shout "chicken stew"! I really liked to eat it with bread and enjoy the meal.
I couldn't pick up the recipe from my grandmother and that taste still lingered in my mind and mind - but so it was that on a visit to my mother-in-law's this summer I was served such food and they immediately woke me up again. senses and memories. Of course I was only eyes and ears on the recipe, I remade it and put it on the site, for my future nieces / nephews, not to be lost in history.
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Heat the oil in a saucepan with a thick bottom, but better in a saucepan.
Add the chicken in small pieces, washed well and drained.
Stir periodically until the water evaporates and browns slightly.
During this time, cut the onion into small pieces.
Put it to harden in a little oil.
When it starts to brown, add the finely chopped tomatoes with a knife or blender.
Stir and let it cook well until the tomatoes soften.
When the meat is browned, add the tomato sauce to the pot, stir.
Add enough boiling water to cover the meat.
Optionally, you can also put diced potatoes, to have some garnish next to the meat.
Add the bay leaf.
When it starts to boil, make a small fire, cover the pot with a lid and leave for 30 minutes.
If it is an older chicken, let it boil alone in water until soft, then add the potatoes and cook for 30 minutes.
Dissolve 2 tablespoons of flour in half a cup of water, mix well so that they are not lumpy.
Add this mixture to the prepared sauce, to bind it a little and to make it more creamy.
If you want the sauce thicker, repeat the flour procedure once more.
Stir, season with salt / pepper, simmer for about 5 minutes and turn off the heat.
And ready, serve it with great pleasure and enjoy ...
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