600 g chicken fillet
1 large onion
1 large carrot
600 g of potatoes
2 cloves of garlic
2 bay leaves
salt and pepper to taste
4 tbsp. l. vegetable oil
500 ml chicken broth
any greens
Chicken fillet clear of films and cut into slices. Onions peel and finely cut, peeled carrots cut into slices, chop the garlic. Peel the potatoes and cut them into slices. Preheat a deep sauté pan with vegetable oil and fry the onions until soft.
Add chicken and carrots, salt and pepper to taste, stirring fry over medium heat for 6-7 minutes. Add the potatoes and garlic, carcass for another 5 minutes. Then add the broth, add the bay leaf, reduce the fire to a small one and carcass until the potatoes are ready. Add the ready-made dish to any greens to taste.