Easy Simmered Chicken and Vegetables
Chicken simmered with cabbage, carrots and many more vegetables.
20 minutes
455kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the chicken thigh into 5 mm (1/4 in.) blocks and season with salt and pepper.
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Cut the onion horizontally in half, and then into 6 equal size pieces vertically.
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Slice the celery diagonally, the carrot at an angle into little pieces, and the cabbage into chunks.
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Heat some olive oil in a pot, fry the chicken, and remove once cooked through to the center and golden brown.
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Add in (2) and (3) and cook well. Return the chicken along with wine, canned tomatoes, soup stock, bay leaf, parsley stalks and cover. Simmer over low heat for 10 minutes.
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Remove the cover, pour in the soy sauce, turn the heat to high and cook until juice has evaporated. Season with salt and pepper, serve in a bowl and garnish with chopped pieces of parsley.
Cooking Basics
Cabbage - roughly chopped
Separate the leaves, place the knife diagonally along the core to remove. Cut the leaves in half lengthwise, stack, and then cut into 3 - 4 cm (1.2 to 1.6 in.) wide strips.
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