Fried chicken thigh with mushrooms and fennel Recipe

Cut the chicken hip into slices of the desired size. In a deep saucepan, heat the sunflower oil, wrap the chicken pieces and fry over high heat until golden tint. Cut the garlic into rings and after the chicken is browned, add it.

Cut the leeks into medium-thick rings, and the onion into cubes. Add everything to the meat, stir and simmer over medium heat for about 5-7 minutes. Cut the wood mushrooms into small cubes, and after the chicken is cooked with onions, add them. Finely chop the fennel and add to the chicken.

Mix everything well, add a little water, cover with a lid and simmer for about 30 minutes over medium heat. At the end of cooking, add salt and ground black pepper. Stir and simmer over low heat for another 5 minutes. The dish is ready.