How to make
Peel the vegetables and cut them. Cut the carrots into circles, finely chop the celery, garlic and onion and cut the peppers into larger cubes. Carefully clean the mushrooms and cut them into thin slices.
Wash and dry the meat. Seal the legs in heated oil and place them into a plate. If you use fresh sausage to prepare the stew, it is best to seal it quickly. Cut the sausage into circles.
In the same fat from frying the chicken and sausage fry the chopped garlic and onion, then add the carrots and celery.
Stir and add a pinch of salt and bay leaves. After 10 minutes of cooking, add parsley, butter and mushrooms. Cook for another 2-3 minutes.
Pour the wine over the products. Stir, until the alcohol evaporates for 3-4 minutes. Then add the tomato puree and paprika. Season with a pinch of sugar and more salt. Add the chicken to the vegetables and pour the chicken broth over them - enough to cover everything.
Boil the stew for about 40 minutes under a lid - the heat should not be too strong.
Serve the chicken stew hot, by sprinkling it with fresh parsley and a chopped hot pepper.
My Hunter-Style Chicken is ready.
