Fricassee Chicken Creole

800 g tomatoes in juice

350 g turnip / parsnip

60 ml water / dry white wine

3 carrots

3 bay leaves

2-3 onions

2 large sweet pepper

1.9 kg 1 whole chicken (about weight)

3 Art. l. chopped parsley

1 h. l. dried thyme

1 h. l. dried oregano

pepper

vegetable fat

salt

Slice the chicken pieces a la carte, pepper and salt and fry in vegetable oil until browned 15 minutes.

Cut the carrots diagonally across the thickness of the washer 1-1,5sm, parsnips cut into cubes.

Chop pepper squares about 2.5 cm, chop the onion as finely as possible.

Put the onion, half a pepper, bay leaf, oregano, thyme, 1 tablespoon parsley same dishes, fried chicken where, fry for 5 minutes until translucent bow.

Pour the wine, stir, add the mashed tomatoes (with juice), bring to a boil.

Add to the skillet chicken legs, carrots, parsnips and remaining pepper, pour the water so that it barely covered the ingredients, bring to a boil, put out under the cover of about 15 minutes on low heat.

Next cover is removed, and stew with chicken stewed in Creole for another 15 minutes until cooked carrots and chicken.