Vegetable stew with chicken fillet. Cooking stew with a photo.

A very large part of my recipes is focused on the children’s menu. Here is my recipe for today based on my child’s tastes. The fact is that my son does not eat some of the ingredients in my stew separately.

Ingredients:
— 300 g of cabbage;
— 2 medium potatoes;
— 300 g of zucchini;
— 300 g of chicken fillet;
— 1 bulb;
— 3 cloves of garlic;
— 100 g of celery root;
– 1 carrot;
— 4 st. l. vegetable oil;
— 1 st. water;
– salt and spices to taste.

Cooking vegetable stew with chicken fillet.

I tried to cut all the vegetables into pieces of approximately the same size. Shredded cabbage.

Peeled the potatoes and cut them into cubes.

Zucchini (I have part of a large zucchini) cut into rings, cleaned and cut.

Carrots were chopped on a coarse grater.

Finely chopped the onion.

I cut a piece of celery into small cubes.

Finely chop the garlic.

The chicken fillet was divided into several pieces.

I put everything in a form for baking in layers. I cooked it in the oven, but, of course, you can prepare the same dish in the usual way – extinguish it in a saucepan on the stove. I like it better in the oven, but the stew cooks much faster on the stove. Added water, salt and vegetable oil. If all the vegetables do not fit at once, then when the contents of the pan settle, the leftovers can be added.

During cooking, I carefully mixed the vegetables twice.

The dish is ready when the vegetables are properly stewed and permeated with each other’s flavors and mixed with the flavor of the chicken. Sweet taste!