| Cook Time | 60 minutes |
| Servings |
Ingredients
- 6 pieces Chicken thighs
- 1 piece Carrot
- 2 pieces Onion
- 4 pieces Celery root
- 6 cloves garlic
- 1 tablespoon Tomato paste
- 2 tablespoons Flour
- 2 teaspoons Garlic powder
- 2 tablepsoons olive oil
- 20 gram Butter
- 250 ml Water
- Black pepper, salt to taste
Ingredients
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Instructions
- Sprinkle the thighs with garlic powder, pepper, and salt. RUB the spices well into the chicken thighs.
- Pour the olive oil into a hot, deep frying pan and add the butter. Melt.
- Fry the chicken thighs over medium heat until Golden on both sides for 4-5 minutes. Put on a plate.
- While the chicken is being fried, cut the onion into large cubes.
- Carrots are also cut into large pieces.
- Coarsely chop the celery (approximately 1.5 cm).
- Fry the onion, carrot, and celery in a pan where the chicken thighs were fried for 5-7 minutes.
- Add the coarsely chopped garlic and fry for one minute.
- Add salt and pepper to taste. Add the flour and mix. Fry for 2 minutes.
- Pour water, add tomato paste and mix well.
- Put the chicken thighs on top.
- Cover and simmer for 30 minutes. Done.
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