Classic chicken with potatoes in a pot in the oven

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Prepared by: Arina Volskaya

11/15/2013 Cooking time: 1 hour 0 minutes

Chicken with potatoes in a pot is a wonderful dish for a home-cooked lunch or even a holiday dinner with family and friends. It’s difficult to spoil such a dish, so feel free to cook according to my recipe.

Description of preparation:

It is very easy to cook chicken with potatoes in a pot at home.
This process takes very little time, and when I don't have time to cook, I use this simple recipe. The dish is healthy - after all, the food is stewed, not fried. Secondly, it is tasty and light. And everyone eats it, regardless of culinary preferences. You can serve the finished dish either in pots - if your pots can accommodate just enough portion for one person - or in plates. If you want a fried crust on the chicken, remove the lid from the pot 15 minutes before the end of cooking. Happy cooking and bon appetit! Purpose: For lunch / For dinner / Family dinner Main ingredient: Vegetables / Poultry / Chicken / Potatoes Dish: Hot dishes

Roast in pots with chicken and potatoes in the oven

I haven’t cooked a pot roast with chicken and potatoes in the oven for a long time, I offer a recipe with a photo, I can’t even say why.
Lately I've been overwhelmed with more worries, I'm trying to get everything done in time, but cooking suffers from this, first of all. I can’t say that we eat semi-finished products, but I haven’t cooked dishes that require a long cooking process for a long time. Now things seem to be easier at work, and I have time to take care of my family again. And so I decided to pamper my household with a very tasty dish - roast in pots. My son really loves it when I cook such delicious food, and I have a couple of dozen recipes based on which this dish can be made.

Every time, I cook from the products that I have on hand. Look, for example, at how a pot roast with meat and potatoes is prepared. Sometimes I add broth, sometimes I make white sauce - it all depends on what ingredients I put into the base of the dish.

What I like most about cooking pot roast is chicken and potatoes. For this we need chicken meat, you can take a whole carcass and cut it into pieces, but it is important to buy fresh chicken, and not frozen, as is often sold in stores. After defrosting, such meat has a completely different taste than fresh meat. As a vegetable addition to the meat, we will take potatoes and onions, and prepare the sauce from fresh tomatoes.

To make the roast more tasty, before we put all the ingredients in the pot, we fry them a little until golden brown, then the taste of the dish will be brighter.

How to cook delicious roast chicken with potatoes in pots in the oven

The recipe is for 3 servings.

Ingredients:

- chicken meat - 0.5 kg, - potatoes (tubers) - 4-5 pcs., - onion - 1 pc., - ripe tomatoes - 3 pcs., - garlic (young) - 2 cloves, - salt finely ground - to taste, - sunflower oil - 4 tbsp.

Preparation:

We wash the chicken meat and cut it into pieces. Then dry it with a paper towel so that when frying, a crispy crust forms on it. Add oil to a heated frying pan and fry the chicken pieces on both sides over medium heat until browned.

We peel the potato tubers, wash them and dry them in the same way as chicken meat. Next, cut it into fairly large strips and fry in a frying pan heated with oil on all sides.

We clean the onion from dry scales, rinse and finely chop. We cut off the bottom of the garlic and peel it, and then pass it through a press. Pour boiling water over the ripe tomatoes, then cut them in half and chop them on a grater so that the skin remains in your hands. Pour oil into a heated frying pan and sauté the onion until golden brown.

Next, add garlic, tomato puree to the onion, simmer and add salt and spices.

Now pour the sauce into the bottom of the ceramic pots.

And put in the chicken meat, pour in a little sauce again and add a bay leaf.

Now lay out the potatoes, add a little salt and, covering with lids, simmer the dish in an oven preheated to 180 degrees for 1-1.5 hours.

Pot roast with chicken and potatoes in the oven is ready and ready to serve. Bon appetit!

Starinskaya Lesya

In addition to roast, you can cook delicious buckwheat porridge in a pot.

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How to cook “Chicken with potatoes in a pot”

Peel the potatoes and cut them into cubes. put it in pots.

Peel the onion, cut into rings and place on top of the potatoes.

Add salt and peppercorns and place chicken pieces on the potatoes.

Now let's make the gas station. Mix chopped dill, chopped garlic and sour cream.

Pour the resulting sauce over the chicken into the pots.

Add 100-150 grams of water to each pot. You can do more if you want the potatoes with a thin gravy. Cover the pots with lids and place in a cold oven. Turn on the oven at 180-200 degrees and forget about the pots for about 40 minutes. Then check for readiness and, if necessary, cook for some more time.

Potatoes with chicken in pots. Step by step recipe

First of all, prepare the containers in which they will be stewed; they should be made of ceramics and even better if they have lids. Then the steam will not escape, thereby the chicken and vegetables will cook faster. If there are no lids on the pots, then cover the contents of the containers tightly with foil before putting them in the oven.

You will need the following products for 1 serving (for 1 pot):

• Chicken drumstick, thigh, wings or fillet;
• Potatoes – 1-2 pieces (depending on their size);
• Half a medium carrot;
• Onion – 1 small head;
• Quarter a small zucchini;
• Salt - to taste;
• Bay leaf – 1 pc.;
• Paprika pieces - 0.5 tsp;
• Butter – 10 g;
• 2 tbsp. l. plain water.

If you need to prepare several servings, then all products need to be increased proportionally.
Preparation

Let's take care of the chicken meat first. Today I decided to cook a dish with drumsticks. But no matter what you decide to cook from, you need to cut the fillet or parts of the chicken into small pieces and then put them in pots. I first cut off the unnecessary part of the bone, and then cut the drumstick along the bone, so one part came out with a bone, and the other without it.

The next step is to wash and peel the vegetables, immediately cut them and place them in layers in a pot. First, put a piece of meat with a bone on the bottom, put diced potatoes on top.

The next layer is the rest of the shin,

then comes the zucchini, also cut into large cubes.

Cut the carrots into rings or half rings and add to the already chopped vegetables and meat.

Cut the onion into 2 or 4 parts and place on top.

Salt vegetables to taste

add paprika and a small piece of butter. It is not at all superfluous in this dish.

Add 2 tbsp to each pot. l. plain water. The water will evaporate, helping the vegetables and chicken cook quickly.

Close the lids and place the pots in an oven preheated to 250ºC for 40 minutes.

For lovers of cheese crust: if desired, shortly before the end of cooking, vegetables can be sprinkled with finely grated cheese. But in this case, there is no need to cover the container with a lid, this will allow the cheese to melt better and create a golden brown crust.

A wonderful alternative - foil

The dish is prepared in artificially created forms designed for one person. They are made from foil. Select a fireproof container. The inside is lined with shiny paper in several layers. Outside, one sheet is enough.

Serving delicacies like this will not only decorate the dinner table, but will also arouse interest in the dish.

To bake chicken with potatoes in foil in the oven, you will need a number of components:

• large chicken fillet;
• white onions;
• garlic;
• potato;
• eggs;
• tomatoes;
• butter;
• hard cheese;
• mayonnaise;
• mustard (regular or French);
• salt;
• spices;
• fresh herbs for decoration.

Steps leading to the goal

To cook chicken with potatoes and mayonnaise in the oven, the meat is thoroughly washed in water. Wipe with napkins and leave on a plate to remove excess liquid. Use a sharp knife to cut it into portions. Place in a deep container. Then season with spices, salt and mustard. Leave for half an hour.

Chicken eggs are mixed with mayonnaise and spices. The products are ground, the shelf does not form a homogeneous mass.

Baking dishes are greased with melted butter. Shredded potatoes are placed at the bottom.

The next layer is chopped onion. On top of it is marinated chicken fillet. Pour in the egg-mayonnaise mixture. Tomatoes are cut into small circles. Place on top of the meat. Season with garlic passed through a press.

A “hat” is made using cheese shavings. Bake the product for approximately 45-50 minutes at a maximum temperature of 200°C. Serve directly in molds, garnished with fresh branches of parsley or basil.

With sour cream filling

Let's prepare pots with chicken meat, potatoes, and a dough lid.

For this recipe for 6 servings you will need:

• 1.2 kilograms of potatoes;
• 600 grams of chicken breast fillet;
• 150 grams of onion;
• 150 grams of carrots;
• 150 grams of sour cream;
• puff pastry;
• 1 egg;
• vegetable oil 2 tablespoons;
• salt, paprika.

Heat oil in a frying pan and fry the chicken on both sides, season the meat with salt and paprika. Add chopped onion to the pan. When the meat is browned and the onion becomes transparent, divide the contents of the frying pan into the pots. Place carrots cut into small cubes on top. Place peeled and chopped potatoes on top. Salt the top of the stew, pour sour cream and pour 400 ml of water into each pot. Cover the top of the pot with a square of frozen puff pastry. Brush the top of the dough with egg for a golden brown crust.

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Bake the pots for an hour at 200 degrees. The dough lid will brown and puff up, and the contents of the pot should turn out soft and tender.

Excellent poultry meat with vegetables in its own juice

Thanks to the imagination of creative chefs, chicken and potatoes are baked in the oven in a sleeve. Products soaked in their own juice exude a pleasant aroma and have an unusual taste.

The dish uses simple ingredients:

• poultry meat (drumstick, thigh);
• juicy onions;
• potato tubers;
• carrots (sweet and aromatic);
• vegetable oil;
• salt;
• pepper;
• dry herbal spices;
• Bay leaf;
• curry;
• paprika;
• dried garlic.

Simple work process

Peeled potatoes and carrots are cut into equal cubes. Onions can be chopped in any way, the main thing is to make it convenient to eat. The products are placed in a wide bowl, sprinkled with salt and all the spices.

Chicken pieces are washed under the tap. Remove any remaining water. Place in a bowl. Season with salt and spices. Marinate for 30 minutes.

Place pieces of meat and vegetables into a cooking bag. Add bay leaf. Mix gently with your hands. Secure the edges of the sleeve with a special tape. Shake the food again and place it on the baking sheet.

Using a toothpick, make several punctures. Bake in the oven for about an hour. The rosy appearance of the ingredients indicates the dish is ready. The delicacy is served on plates, garnished with fresh herbs.

Punctures should not be made with a knife, otherwise the resulting juice will flow out. As a result, the dish will lose its excellent taste and presentable appearance.