Stewed chicken thighs with onions and carrots

Rinse the chicken thighs.

Sprinkle with salt and black pepper.

Pour some vegetable oil into a hot frying pan.

Fry the meat on both sides for 5-10 minutes.

Add peppercorns and bay leaves.

Peel and chop a few cloves of garlic, chop the onion, grate the carrots.

Put the vegetables in the pan down, and on them the hips.

Fill in 0.5 tbsp. water, cover and put into the oven for 40-50 minutes at a temperature of 200 ° C

Enjoy your meal!