How to make
Wash the chicken legs and cut them through the cartilage in two.
Heat the oil in a deep pot and briefly seal the meat on both sides. Take them out from the pot.
In the same fat, stew the finely chopped onions and carrots. Pour the peeled and diced potatoes and stir.
Add the tomato puree and a pinch of sugar and fry. Return the meat and add water - about 1 liter.
Add salt and black pepper to taste. Reduce the heat to medium and let it simmer covered for 30-40 minutes.
Remove the lid and add the flour dissolved in a little cold water to thicken the sauce. Leave the chicken stew for another 15 minutes on the stove without a lid.
The chicken, carrot and potato stew is ready.
