Directions

• When you use free-range chicken for cooking, it is very important to take into account a certain aspect: cooking time! It can vary from 1 to 2 hours, depending on the age of the chicken. If you want to prepare the food faster, you can opt for the chicken found in the store, which cooks much faster. However, for a special taste, I recommend using a free-range chicken.
• To begin with, I used a sharp knife to slice the chicken thighs lightly. I seasoned them with salt, pepper, and smoked paprika. I put a non-stick pan on the heat and added the oil and the chicken. I covered the pan with a lid and fried the chicken on low heat, on both sides.
• How beautifully the chicken browned. If I had used store-bought meat, at this point, it would have been almost cooked or even completely cooked. But, as I mentioned before, free-range chicken takes a little longer. I took the chicken out on a plate for now. Before removing the meat, I also prepared the vegetables, which I chopped finely.
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• The juices in the pan are “liquid gold” at this moment, under no circumstances throw them away. Add the leek and pepper to the pan, and cook them for 4-5 minutes, stirring constantly. After the vegetables softened slightly, I added the mushrooms and sauteed them for 5-6 minutes.
• Now that all the vegetables are lightly cooked, I added the tomato sauce, sprinkled the garlic flakes, and put the chicken back in the pan. I added enough water to cover the meat and let everything boil on low heat. Do not forget to season the stew, and if the tomato sauce is a little sour, add 1 teaspoon of sugar. At the end, I garnished the stew with freshly chopped parsley.
• How delicious this stew looks with free range chicken, mushrooms and tomato sauce. We served the stew hot, with freshly made bread at home and of course with some pickles on the side. Excellent! If you liked my recipe, I’m waiting for your opinions in the comments. See you at the next delicious recipe!