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We clean and wash the thighs, cut them in half and put them to boil in a pot. We remove the foam that forms
We clean and wash the vegetables.
In the pot in which the legs are boiling, add a half-cut onion, carrot and pepper. I cut the pepper into cubes but you can put it in large pieces. Let it boil until the thighs are half cooked. Remove the thighs and strain the soup that we will use to prepare the stew.
In a saucepan, heat the oil and add the thighs, which we will lightly brown. Remove the thighs and add the sliced onion and the sliced garlic. When the onion softens, add the cleaned, washed and sliced mushrooms. Let it cook for 5-10 minutes, then add enough soup to cover them. Put the thighs on top of the mushrooms and put the pan in the preheated oven. Leave it until the juice is reduced by half and the thighs are tender. Add the tomato juice, season with paprika, salt and pepper and put the pan back in the oven for 5-10 minutes. Sprinkle green dill on top.