Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
Stove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain the stock.
Colander
For the Fried onion
4
Ahead of time, crush the tomatoes.
Grater
5
Heat the oil in a pot over medium heat.
StovePot
6
Add the onion and fry, stirring, until the onion is soft and deep golden.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
To assemble
7
Add the salt and black pepper and stir.
8
Add the tomatoes and tomato paste and cook a few minutes.
Stove
9
Add the green beans and stock and bring to a boil.
Stove
10
Turn down the heat and simmer about 20 minutes, until the beans are tender.
Stove
279calories
10 gprotein
34 gcarbs
10 gfat
● protein 16%● carbs 50%● fat 34%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Onion: measured in pieces: one ≈ 117 g · 40 kcal per 100 g · More about Onion →
Oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 886 kcal per 100 g · More about Oil →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Grater· Also works: Food processor (Grating disc, more to wash)· 💡 Workaround, changes the dish: Knife (Chop finely, different texture)
By the steps, as the recipe is built now: another version or addition can change the list.
