Chicken pieces in the oven: baking time, recipes with photos

Cooking features

Braising chicken is not a complicated process. If you know a few subtleties, even an inexperienced housewife can easily cope with the task.

Any chicken is suitable for stewing, as long as it is not spoiled. The exception is laying hen, which was raised for completely different purposes. When buying a bird in a store, it is impossible to get one, but in the market such a possibility is not excluded. But domestic chickens raised on farms are tastier and healthier than those produced in large poultry farms. And such chickens are often sold on the market.
Frozen poultry is always inferior in quality to fresh or chilled poultry, since when defrosting, the structure of the meat changes and it becomes drier. However, when stewing, you are unlikely to notice the difference, so you can also purchase a frozen product for this, which most often costs less than fresh or chilled. But in this case, the bird still needs to be defrosted correctly. It should thaw in the refrigerator, without a sudden change in temperature. In this case, you do not have to worry about the finished meat being dry.
Stewed chickens are more tender and require less cooking time. An adult chicken is stewed for a long time until completely softened. It is better to do this in a container with a thick bottom and equally thick walls - it retains heat better. However, it is better to choose the same utensils for stewing chickens. This could be a cauldron, a cauldron, a thick-bottomed pan, or a deep frying pan with a heavy bottom.
Before stewing, the chicken must be cut into pieces. You can purchase chicken legs or breasts or chicken fillets separately for stewing.
Stewed chicken tastes better if it is cooked with vegetables or in a fairly rich sauce. However, according to some recipes, the gravy is prepared separately.
If you want the dish to be dietary, you should give preference to breast or fillet. In this case, the skin from the chicken must be removed before cooking - it contains the most fat and bad cholesterol.

Stewed chicken is good because it goes well with almost any side dish. And if you cook it right away with potatoes or rice, there will be no need to figure out what to serve it with.

How to stew chicken in a frying pan at home

According to statistics, the meat of this particular bird is the most popular in Russia, because despite its low cost, it is very tasty and quick to prepare.
In world cooking, there are thousands of photos and videos of recipes for cooking white meat and chicken giblets, but today we decided to devote an article to the topic of how to stew chicken in a frying pan. All recipes are quite simple, quick and accessible even for inexperienced cooks, but for all their ease, the dishes turn out incredibly tasty and very original.

Chicken stewed in tomato sauce

chicken – 1.5 kg;
tomatoes – 0.3 kg;
sweet pepper – 0.2 kg;
bitter capsicum – 50 g;
onions – 100 g;
garlic – 2 cloves;
fresh parsley – 50 g;
fresh basil – 20 g;
salt, bay leaf, peppercorns - to taste.

Cooking method:

Wash the chicken carcass, cut it into portions.
Wash the vegetables and dry with a towel.
Remove both types of pepper from seeds and stalks. Cut individually. It is better to cut sweet peppers into medium-sized squares, and bitter peppers into very small pieces.
Cut the tomatoes into medium-sized slices. If desired, they can first be peeled by dousing them with boiling water. In this case, the sauce will taste more pleasant.
Remove the peel from the onion and cut it into small cubes.
Heat the oil in a deep frying pan or casserole dish. Place chicken pieces in it and fry over medium heat until golden brown.
Reduce heat, add tomatoes to the chicken, and pour in half a glass of water. If they are meaty, then you can pour in more water - a glass or even a glass and a half.
Simmer the poultry with tomatoes for 5 minutes, add sweet peppers, garlic and onions, add spices and add salt. Continue simmering over low heat for another 15 minutes.
Add hot peppers and finely chopped herbs with a knife to the dish.
Simmer the chicken in the tomato sauce for another 5 minutes.

Chicken in tomato sauce turns out quite spicy, so you shouldn’t serve it without a side dish. When serving, pour a little tomato sauce over the dish. You can also serve ketchup or tomato sauce separately.

How to deliciously cook chicken pieces in foil

Foil helps the meat retain maximum juiciness. Another advantage of using it is a clean baking sheet. You don't have to wash it after cooking.

1.5 kg chicken thighs;
2.5 tsp. hot spices;
2.5 tsp. table salt.

Calorie content per 100 g: 158 kcal.

Wash the thighs thoroughly, dry them, cut into separate pieces.
Rub the inside of the meat with salt and spices, let stand for 10 minutes, pack in foil.
Heat up the oven.
Place the chopped meat pieces on a baking sheet and place in a preheated oven.
The baking time of the dish depends on its weight. For slices with a total weight of 1 kg, the baking time is about 50 minutes. The optimal cooking temperature is 190 degrees.
At the end of cooking, open a sheet of foil on top, increase the temperature to 200 degrees, and let the dish stand for another 15 minutes.
To get a beautiful, juicy color, baste the meat every five minutes with the juice that was released during the cooking process.

Stewed chicken with gravy

chicken – 1.5 kg;
water – 2 l;
onions – 100 g;
carrots – 150 g;
garlic – 2 cloves;
flour – 30 g;
tomato paste – 40 ml;
parsley – 25 g;
basil – 25 g;
vegetable oil - how much will be needed;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
salt – 5 g.

Cooking method:

Wash the chicken, pat dry with a towel and cut into portions.
Place the chicken in a saucepan, add water, and bring to a boil.
Reduce heat, add salt to the water, add bay leaf and pepper.
Cook the chicken for 20 minutes, then remove the chicken pieces and strain the broth.
Wash, shake off the water and finely chop the greens with a knife.
Wash the carrots, scrape them with a knife and grate them on a fine grater.
Remove the skin from the onion and cut it into small pieces.
Chop the garlic with a knife.
Heat the oil in a frying pan and fry the onion in it until golden brown.
Add carrots and fry for another 5 minutes.
Add tomato paste to the pan and simmer for another 5 minutes.
Add flour, mix well.
In small portions, constantly stirring the gravy, add a liter of broth. Cook for a while to thicken the gravy.
Place the chicken in a cauldron and pour in the gravy. Add herbs and garlic. Simmer for 5 minutes, then turn off the heat and keep the dish covered for a quarter of an hour so that the poultry meat is saturated with the aroma of herbs and spices, and the gravy absorbs the smell of meat.

When serving chicken stewed according to this recipe to the table, do not skimp on the gravy, it will make the dish much juicier and more flavorful.

Chicken stewed with sour cream

chicken meat (you can take fillet) – 1 kg;
sour cream – 0.5 l;
water – 0.2 l;
carrots – 0.2 kg;
onions – 0.2 kg;
salt, pepper, turmeric - to taste;

Cooking method:

Wash the poultry meat, pat dry with a napkin, and cut into small pieces.
Cut the peeled onion into thin half rings.
Grate the peeled carrots on a Korean salad grater. If you don’t have such a grater, you can use a regular one, choosing the side with large holes.
Dilute sour cream with boiled water, add salt, pepper and turmeric, mix.
Heat the oil in a cauldron or cauldron, add chopped vegetables and fry them until golden brown over medium heat.
Place the chicken pieces in the casserole dish and fry them for 5 minutes along with the vegetables.
Pour in sour cream sauce and, reducing heat, simmer until done. This usually takes 35–45 minutes, but if you have large pieces, you can increase the time by 5–10 minutes.

Chicken in sour cream sauce turns out tender, soft and juicy. It can be served with any side dish, but it goes especially well with potatoes and rice.

How to deliciously stew chicken in a frying pan

Chicken baked in the oven, grilled or grilled, fried in a frying pan, boiled in broth and steamed. Chicken chops, cutlets, zrazy and dumplings, kebabs and gravy... You can endlessly list the traditional cooking options for this bird, but the most popular from the point of view of healthy food is stewing both chicken meat and chicken giblets.

It is generally accepted that chicken itself is a bit dry and it is impossible to get a juicy and tender dish from it. We are in a hurry to debunk the established stereotype. If you stew a chicken correctly, you won’t find anything more tender and tastier than this meat. But how do you cook stewed chicken so that everyone gasps?

Easy Chicken Stew Recipe

chicken fillet – 0.7 kg;
sour cream – 0.2 l;
mayonnaise – 0.2 l;
salt, spices - to taste.

Cooking method:

Chicken fillet, after washing and drying, cut into small pieces.
Season with salt and pepper, add sour cream and mayonnaise. Mix well so that the sauce coats each piece.
Place on low heat and simmer for 30–40 minutes.

Despite the fact that the chicken according to this recipe is very easy to prepare, the taste of the dish is wonderful. And it is absolutely universal, that is, it can be served with cereals, vegetables, and pasta. If desired, you can serve the sauce separately with the dish.

How to deliciously cook chicken pieces in the oven

Chicken pieces in the oven is a worthy dish that will decorate any table. Chicken meat goes well with spices, vegetables, cheese and garlic, so you can experiment with flavors endlessly.

Chicken meat comes out juicy, aromatic and extremely tasty. Your loved ones will definitely love it, so prepare it today.

Steps for preparing delicious chicken pieces in the oven:

Wash the meat, cut into pieces.
Peel and chop the potatoes, place on a baking sheet, season with spices, sprinkle with dried herbs. Add mustard and mix thoroughly with potatoes.
Pour lemon juice into a bowl, add lemon shavings, mustard, paprika, curry, garlic, a large spoonful of olive oil, sprinkle with thyme, stir. Lubricate the chicken with the resulting sauce, add salt and pepper. Place a potato layer on top, pour olive oil, add 1 glass of water.
Place the baking sheet in the oven, heated to 180 degrees, leave for 60 minutes. If necessary, add a little water.

Chicken stewed in creamy sauce

chicken fillet – 0.8 kg;
cream – 0.3 l;
onions – 100 g;
dried herbs – 20 g;
paprika – 5 g;
nutmeg - a pinch;
salt - to taste;
flour - how much will be needed;
vegetable oil - how much will be needed.

Cooking method:

Rinse the chicken fillet and pat dry with napkins. Cut into large flat pieces and beat them lightly. To keep the meat fibers from sticking to the meat mallet, place the chicken pieces in a bag. This will also prevent the juice from splashing.
Peel the onion and cut it into thin rings or half rings if the onion is large.
Fry the onion in vegetable oil until golden brown, temporarily remove it from the pan.
Mix the sifted flour with paprika and a little salt.
Dredge chicken in flour and fry in hot oil until crust forms.
Place the chicken in a cauldron, add fried onions, dried herbs and nutmeg, and pour in cream.
Place on the fire and simmer for 20–25 minutes after the cream begins to boil.

Chicken stewed in cream has a pleasant and delicate taste and exquisite aroma. There is no shame in serving this even at the holiday table. The dish will be even tastier if the chicken and onions are fried not in vegetable oil, but in butter.

Chicken stewed with vegetables in wine

chicken fillet – 1 kg;
pumpkin – 0.3 kg;
zucchini – 0.3 kg;
leek – 0.2 kg;
onions – 0.2 kg;
carrots – 0.2 kg;
celery stalk – 100 g;
dry white wine – 0.4 l;
vegetable oil - how much will be needed;
salt, seasonings - to taste.

Cooking method:

Cut the chicken into small pieces, fry in vegetable oil until golden brown, place on a plate.
Peel the onion, cut half of it into thin half rings, cut the remaining onion into large pieces and place in a saucepan with a thick bottom.
Do the same with the carrots, chopping half of them, coarsely chopping half of them and putting them in a saucepan.
Peel and cut the pumpkin and zucchini into large cubes and place them in the pan with the other vegetables.
Fill the vegetables in the pan with water until it completely covers them. Simmer them until cooked, drain the broth and strain.
In the same oil where the chicken was fried, fry the leeks cut into slices, a mixture of chopped onions and carrots.
Combine the vegetables, add the chicken to them, pour in the wine and simmer for 15 minutes.
Add broth, simmer for another 15 minutes.
Combine the stewed vegetables with the chicken, stir, salt and season to taste. Simmer over low heat for another 10–15 minutes and serve.

This chicken stew recipe is great because it doesn't require any side dish. However, if you complement the dish with potatoes, it will only benefit from it.

Recipe

Delicious chicken in the oven in Japanese style pieces is prepared like this:

Cut part of the chilled fillet (one fourth of the total) into large cubes (one side is about two centimeters).
Prepare a marinade from two spoons of soy sauce, a spoon of white wine and a spoon of sugar. Dip the fillet pieces into it and leave for half an hour.
Pass the remaining chicken through a meat grinder, then mix the minced meat with grated carrots, a spoonful of soy sauce, sugar and egg. If desired, you can add finely chopped shiitake mushrooms. Mix the ingredients, and then also put the minced meat in the refrigerator.
After half an hour, form small balls from the shredded chicken and thread them onto wooden skewers, alternating with whole pieces. Place the kebabs on a baking sheet and fry the meat until done. Remember to turn the skewers when the chicken is browned on one side.

When the dish is ready, garnish it with herbs and serve with wasabi.

Chicken stewed in pots

chicken – 1.5 kg;
potatoes – 0.75 kg;
onions – 0.25 kg;
carrots – 0.25 kg;
zucchini – 0.2 kg;
cabbage – 0.2 kg;
vegetable oil, garlic - how much will be needed;
sour cream – 100 ml;
water – 100 ml;
salt, pepper - to taste.

Cooking method:

Cut the chicken into small pieces and fry them until golden brown in vegetable oil, divide into 2 approximately equal parts.
Cut the peeled potatoes and zucchini into cubes.
Shred the cabbage.
Coarsely grate the carrots.
Cut the onion into small cubes.
Fry the onions and carrots until golden brown.
Mix the oil in which the vegetables were fried with sour cream and dilute with water.
Crush the garlic with a hand press (3-5 cloves will be needed).
Grease the pots with vegetable oil and place the potatoes in them.
Place half the chicken on top.
Next, layer cabbage, the remaining chicken, fried vegetables, and zucchini.
Pour in a small amount of sour cream sauce and place garlic on top.
Cook the chicken with vegetables in the oven for an hour at 180–200 degrees.

Chicken stewed in pots is a complete dish that does not require any additions, tasty and satisfying.

Stewed chicken is inexpensive, easy to prepare and at the same time popular with many. The presence of a large number of recipes allows everyone to choose the appropriate option.

Stewed chicken is an ideal recipe for all novice housewives. It's quite simple to prepare, but it turns out deliciously tender and tasty. This dish is perfect for any side dish and will diversify your everyday table. Let's look at how to cook chicken stew and feed the whole family.

Recipe for stewed chicken in a slow cooker

Ingredients:

chicken – 1 pc.;
spices;
bay leaf – 4 pcs.;
seasoning for chicken - 1 tbsp. spoon;
garlic – 3 cloves.

Preparation

Wash the chicken thoroughly, cut it into small portions and sprinkle with poultry seasoning and salt to taste. Peel the garlic and cut into slices. Then sprinkle the chicken meat with bay leaves, peppercorns and garlic. Place everything in the multicooker bowl, turn on the “Stew” mode and cook for about 1 hour. After time, the juicy and flavorful stewed chicken will be ready.

Recipe for chicken stewed with vegetables

Ingredients:

chickens – 800 g;
red bell pepper – 200 g;
onion – 2 pcs.;
carrots – 1 pc.;
garlic – 2 cloves;
vegetable oil – 2 tbsp. spoons;
spices;
ground paprika - to taste;
fresh parsley.

Preparation

Process the chicken, cut into pieces and fry in vegetable oil for about 7 minutes, stirring. We clean the vegetables, chop them into small slices and add them to the poultry. Season everything with spices, mix, pour in a little water, cover with a lid and simmer for 40 minutes. Finely chop the greens and garlic, pour into the finished dish, mix and remove from heat.

Recipe for stewed potatoes with chicken

Ingredients:

chicken legs – 8 pcs.;
onion – 1 pc.;
water – 2 tbsp.;
potatoes – 8 pcs.;
garlic – 4 cloves;
spices.

Preparation

We wash the chicken pieces, put them in a cast iron pot, fill them with water and put them on the fire. Bring to a boil, skim off the foam with a slotted spoon. Peel the garlic, pass it through a press and add it to the meat, adding salt to taste. After boiling, reduce the heat and cook for 30 minutes. During this time, we peel the potatoes and onions, chop the vegetables into large cubes and send them to the chicken. Stir, season with ground paprika, pepper, cover with a lid and cook for another 15 minutes until the potatoes are soft. Decorate the finished dish with chicken with fresh herbs and serve.

Recipe for stewed cabbage with chicken

Ingredients:

onion – 1 pc.;
white cabbage – 0.5 fork;
fresh mushrooms – 500 g;
tomato – 2 pcs.;
chicken fillet – 600 g;
cream – 100 ml;
spices;
vegetable oil.

Preparation

Remove the top bad leaves from the cabbage and throw them away. We wash the forks and finely chop them. Peel the onion and chop into cubes. We process the mushrooms, wash them and chop them into small slices. wash, dry with a napkin and cut into pieces. Blanch the tomatoes in boiling water and carefully remove the skin and chop the pulp into cubes.

Now take a frying pan, put it on the stove, pour in vegetable oil and heat it up. Next, throw in the onion, sauté until soft and add the mushrooms. Fry the vegetables until golden brown, stirring occasionally.

Place the finished roast in a deep saucepan, add oil, add chicken fillet, stir and cook for 5 minutes. Then add the cabbage, add a little water, cover with a lid and simmer over low heat, adding salt and pepper to taste. When the cabbage becomes soft, add the chopped tomatoes, mix and wait a while until the tomatoes release their juice. After this, pour in the cream and simmer for 5-10 minutes at a low boil. Place the finished dish on plates, sprinkle with herbs and serve.

There are dishes in the cuisines of various nations that are prepared very simply and easily, but this does not make their taste any worse. with gravy is one such dish. It does not require exquisite ingredients, and any housewife can prepare it, even those who are not yet very experienced in home cooking. In addition, the chicken gravy included in the composition allows for many variations, so you can always add something new and your own to the recipe. Well, shall we try to cook?

How to bake chicken thighs with vegetables

An excellent option for a summer holiday dish with a special, somewhat spicy taste. The combination of tender meat and spicy vegetables will surprise even the most demanding gourmet.

3 sprigs of parsley;
3 medium zucchini;
1 kg chicken thighs;
spices;
1 tbsp. spoon of clean water;
3 tbsp. spoons of soy sauce;
4 garlic cloves.

Stewed chicken with gravy. Basic recipe

We will need: a chicken carcass, salt for rubbing, vegetable oil, two medium carrots, a couple of onions, fresh herbs - a bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a couple of cloves of garlic, spices to taste (the main thing is not to overdo it). It is better to take store-bought chicken (broiler), not too big. And be sure to try to buy chilled, not frozen. If stewed chicken with gravy is prepared from a frozen product, then it must first be gently defrosted (for example, at room temperature in the kitchen).

Simple cooking

Thoroughly rinse the main product. We cut the carcass into neat small pieces (you can purchase already chopped parts, for example, thighs or others, but it is especially tasty when white meat alternates with red).
Place the prepared chicken in a large saucepan and fill with clean water (about 2 liters will be enough). Bring to a boil, turn off the heat and skim off the foam. Cook on low gas for about an hour.
At this time, fry the chopped onions and carrots in a frying pan in vegetable oil (it’s better to use olive oil, but you can also use regular oil or sunflower oil).
Remove the chicken from the pan and place it in a cauldron (if you don’t have one, you can use a deep frying pan with high edges). There is also a little chicken broth (and the rest in the pan can be used later for soup) and vegetables fried in a frying pan. You can add flour and a spoonful of tomato paste, spices and salt to the vegetables. Don't forget to mix. For spices, if you are unsure, feel free to use a mixture of ground peppers, which is now popular. Just note that it already contains a certain amount of salt - do not over-salt the dish. This chicken gravy will give the meat additional juiciness and softness.
Simmer the mixture for another 15 minutes on the lowest heat (more is possible: for those who want the meat to melt in the mouth). Chicken stew with gravy is almost ready.
Just before it’s ready, add chopped herbs and garlic. Turn off the heat, cover with a lid and let it brew (another 15-20 minutes).

How to stew chicken liver with potatoes

Ingredients

Chicken liver – 0.3 kg + –
Onion – 1 onion + –
Carrots - 1 pc. + –
Potatoes – 6-8 tubers + –
Butter – 30 g + –
Boiling water – 1-2 cups + –
Salt - 1/2 tsp. or to taste + –
Pepper mixture - 1/3 tsp. + –

How to cook chicken liver in a frying pan

Chicken liver is perhaps the most tender of all types of this offal that you have ever tried; it literally melts in your mouth if cooked correctly. We suggest stewing liver with potatoes, tasty and quick.

For this dish we need a frying pan. Melt the butter in a heated container and fry the finely chopped onions in it, and then add the carrots, chopped into thin semicircles.
After a couple of minutes, add the chicken livers, cut in half, to the vegetable sauté and fry them for 3 minutes, stirring constantly.
Next, cut the peeled potato tubers into medium cubes 2x2 cm and place in a frying pan. Salt and pepper everything and pour boiling water so that the water is level with the potatoes.

Simmer the dish over low heat, covered, until the potatoes are ready, 15-20 minutes.

In a slow cooker

Stewed chicken with gravy in a slow cooker couldn't be easier to prepare. The main thing is to have the device in your kitchen. Next, we carry out all the preparatory steps with the ingredients (see the basic recipe). Pour a little vegetable oil into the multicooker bowl and add the bird (by the way, try using the breast: it turns out very tender). Fry until half cooked using the “Frying” or “Baking” mode (up to about 30 minutes according to the timer). Add onions and carrots after this procedure. Pour in a spoonful of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Simmer for another half hour until done. A good side dish would be young boiled potatoes; you can serve a salad of fresh vegetables and herbs, seasoned with olive oil and lemon juice. Don't forget to pepper and pour gravy over the prepared side dish.