Chicken stew with roasted peppers 

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In the video you will see:
0:00 Presentation of the recipe
0:23 Necessary products
1:30 Method of preparation
6:18 Final score
7:10 Final
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Recipe for: Buttercup Chicken
NECESSARY PRODUCTS:
Chicken - 1 pc. (washed and cut into portions).
Roasted peppers - 600 g (chopped coarsely).
Onion- 3 heads (cut into thin crescents).
Canned tomatoes - 450 g.
Garlic- 10 cloves (cut into thin slices).
Honey - 1 tbsp.
Parsley- 1 bunch (finely chopped).
Salt
Pepper
Paprika
Oil
Water - 400 ml.
Hot pepper (optional).
METHOD OF PREPARATION:
Pour a little oil into a preheated pan. Add the chicken pieces. Season with a little salt. Sear the meat until golden brown. Remove the sealed chicken from the pot. In the same fat, add the chopped onion. Simmer the onion over low heat until it begins to caramelize. Add the roasted peppers and chopped garlic. Continue frying for another 2-3 minutes. Add the tomatoes and cook for another 3-4 minutes.
Add a tablespoon of honey. Season with salt, pepper, paprika and half of the chopped parsley. Add the water and stir. Return the chicken pieces to the pot. Let the dish cook under a lid at a moderate temperature for about 40-50 minutes.
Sprinkle the finished dish with the remaining parsley.
Enjoy your meal!