Preparation

wash the chicken well in running water, pat dry, and cut into pieces. cut each onion into four pieces. Cut the carrots into rodelas.

heat oil in large skillet over medium-high heat. put the pieces in the pan, and fry them for about 5 minutes, or until golden brown.

Add the onions, pepper, salt, bay leaf, and carrots. fry for another 5 minutes and add the peas, mushrooms and white wine.

When cooking boils, cover the pot, lower the flame, and cook for 35 minutes. the chicken should be well cooked. when cooked, the chicken does not have a red color near the bone.

once the stew is done cooking, uncover the pot and sprinkle the tablespoon of flour. Stir well and cook for 2 minutes.

serve this delicious dish with rice or mashed potatoes and Chilean salad.

note: you can exchange white wine for beer.

Ingredients

  • 1 chicken (approx. 1 kg)
  • 2 tablespoons oil
  • 2 carrots
  • 2 medium onions
  • 2 bay leaves
  • salt and pepper to taste
  • 1 1/2 cups of white wine
  • 2 cups of peas
  • 1/2 cup of mushrooms
  • 1 tablespoon of flour