Method of preparation

1. Cut young chicken with medium pieces. Heat 70 ml oil in a cauldron and add the chicken. Sauteing over medium heat until browned on all sides. Don't worry about cooking it through. Remove chicken from cauldron and set aside. 
2. Add finely chopped onion and carrot into the cauldron and saute for about 7 mins. Add 1/2 tablespoon of paprika from ASW or red bell pepper jam and stir.
3. Add 2 tablespoons of flour, continuing to stir to avoid lumps. Simmer with the lid open for another 5 mins.
4. Pour boiled water and mix well until gravy comes homogeneity. In consistency should resemble kefir.
5. Salt to taste and add bay leaf.
6. Add the chicken pieces back in the cauldron and cook with the ajar lid until cooked over reduce heat to low.
7. 5 minutes before the end, add seasoning Miurdea from ASW and pepper to taste, you also can add 1/4 teaspoon of ground chili pepper.
8. When dish will be finished cover and let sit off heat another 10-15 min before serving.

Serve with polenta. Bon Appetit!