Former Masterchef AU contestant, Anastasia Zolotarev, shares recipes from her Ukrainian and Belarusian heritage in her book Sour Cherries & Sunflowers.
Ingredients
Method
Place a large stockpot over a medium–high heat and melt half the butter.
Roughly chop the larger pieces of chicken, like the thighs and breasts – the drumsticks and wings can go in whole. Add the chicken pieces to the pot and cook on each side for 3–4 minutes or until the skin is golden (adjust the heat if it’s too hot). Transfer the chicken to a plate.
Add the remaining butter and the onion to the pot. Cook the onion for 7 minutes or until golden and translucent, adjusting the heat as needed. Add the carrots and cook, stirring occasionally, for 5 minutes.
Return the chicken to the pot, along with the potatoes, bay leaf, a generous amount of salt and pepper and enough water to cover the ingredients (a bit less than three-quarters of the pot).
Cover with a lid, bring to a low–medium simmer and cook for 20 minutes, stirring occasionally.
Stir in the extra knob of butter and the dill. Put the lid back on and let stand, off the heat, for 15 minutes. Taste, adjust the seasoning and serve.
