Stir-fry with honey mushrooms

Ingredients

Chicken (fillet) 2

Honey mushrooms 350 g

Carrots 1

Potatoes 6

Onions 1

Milk 1 cup

Salt to taste

Olive oil

Rinse the chicken fillet, pat dry with a paper towel, and cut into pieces. Finely chop the onion and coarsely grate the carrots.

Heat the olive oil in a deep frying pan. Fry the chicken pieces with the onion, then add the carrots. When the juices start to release, reduce the heat, add salt, cover, and simmer for 5-10 minutes.

Rinse the mushrooms thoroughly and pat dry with a paper towel. Fry in vegetable oil until half-cooked.

Fill the pots. The bottom layer is the chicken, onion, and carrots. Pour the resulting juice over the chicken. Season with salt and pepper to taste. Then add the mushrooms.

After the mushrooms, add the diced potatoes and season with salt. Pour in the milk and stir gently to distribute the salt evenly throughout the pot.

Cover with lids and place in a cold oven. Set the temperature to 190 degrees Celsius (350 degrees Fahrenheit). Let it cook for 40-60 minutes, depending on the size of the pots. Serve hot, garnished with herbs.

Enjoy!