Yesterday’s lunch was a simple one. But this is an understatement, it practically made itself. Except the part with the vegetable garnish, which required a bit of work. Let’s take one by one. First, the whole chicken legs with some incisions on the part with the thicker skin (actually, the skin isn’t thicker, but there’s fat under it, if the chicken isn’t like those fed with water) were rubbed with a bit of coarse salt and a bit of pepper. In a skillet, pour one cup of water and two small fresh and smoked sausages. If they’re spicy, that’s even better. If they have incisions, again it’s alright, their juice will be coming out and add to the flavor of the chicken. Put the lid over the skillet and keep it on low heat for 35 minutes. The chicken legs require they turned from one side to the other a few times, but it’s not serious, even a 7-year-old can do it if you manage to take the tablet away from him/her.
The situation with the garnish is just slightly more complicated. Chop a bell pepper (cubes the size of a finger tip), a celery tube, two cloves of garlic, two medium onions.
Finely slice a big carrot. Put all the vegetables in a pan (different from the one with the chicken) with a tablespoon of oil. Keep the heat low. Sprinkle a bit of salt over the vegetables. Stir well every know and then, until the carrot becomes soft.
The other vegetables will already have transformed into some kind of stew, but the carrot should be slightly crunchy. Well, it doesn’t have to be crunchy, but it’s interesting to feel its firmness contrasting the other vegetables. Now is the time to pour a quarter of a liter of tomato juice over the vegetables. Add a handful of young spinach of you have some and leave them on the stove for a few more minutes. You can finish with chopped parsley. Adjust the taste with salt and pepper. Stay healthy.