How to stew potatoes with chicken? Chicken with potatoes - photos, recipes. Stewed potatoes with chicken

Chicken with potatoes in a pan in garlic and sour cream sauce

How to cook chicken in a pan with potatoes, a simple recipe with photos.

Another step by step recipe chicken with potatoes. Something between the first and second course. Preparing is relatively quick and not at all difficult. I really love cooking this dish at the dacha. The chicken turns out tender and at the same time spicy.

To prepare we will need:

1. Chicken 1.2-1.5 kg.
2. Flour - a third of a glass
3. Potatoes 1 kg.
4. Onions 2 pcs.
5. Garlic 1 head
6. Sour cream 300 ml.
7. Salt and pepper to taste.
8. Utskho-suneli, cloves, coriander.

In terms of spices, you can only get by with utskho-suneli. Not everyone likes having coriander seeds dangling in a dish. It doesn't bother me.

Cut the chicken into small portions. The skin can be removed or left as desired.

Place the chicken pieces in a saucepan and fill with water. Add two liters of water so that the entire chicken is covered with water. Bring to a boil, skim off the foam, add salt. and cook for 20 minutes.

Preparing the vegetables.

Remove the chicken pieces from the broth, throw the diced potatoes into the broth and cook until almost done (15 minutes)

Place sour cream in a bowl, add flour.

Mix thoroughly.

Finely chop the onion and garlic.

Add the onion and garlic to the broth with the potatoes and cook for two minutes.

Add spices, half a teaspoon of utskho-suneli, two cloves and a little coriander.

Throw the chicken into the pan and simmer over low heat for five minutes.

Add sour cream and flour, do not bring to a boil, cook with small buns for another five minutes. Stir.

Serve the dish with herbs and pita bread; you can use the pita bread to pick out the remaining broth. Someone was confused by the chicken butt on last photo- and I love butts.

Stewed potatoes are an inexpensive and very healthy dish. To make it more satisfying, add meat, such as chicken, to the potatoes. You can prepare a dish with legs, fillets or offal, vary the amount of spices and other additives.

List of recipes in the article:

Quite meaty and not too fatty chicken is suitable for stewing. You can stew a whole chicken, chopped into small pieces, or use only the legs or fillets. Pay attention to the quality of the potatoes. Choose varieties with starchy, easily cooked pulp. Do not use sprouted or frozen potatoes - they may have an unpleasant taste.

Potatoes with chicken fillet

This recipe is suitable for diet or baby food.

You will need:

• 300 g chicken breasts
• 8 large potatoes
• 3/4 cup milk
• bunch of dill
• Bay leaf
• black peppercorns
• vegetable oil for frying

Wash the potatoes thoroughly with a brush. If the tubers are not washed well, they may show dark spots. Cut the potatoes into large pieces. Rinse chicken fillet, remove skin, films and fat. Cut the breasts into large pieces. Place the chicken in the pan and place the potatoes on top. Pour the contents of the pan hot water and place on the stove. Bring to a boil, reduce heat, add peppercorns and bay leaves into the pan, add salt and leave to simmer under the lid. After 7-10 minutes, pour milk into the potatoes. Cook the dish until the chicken is tender.

Finely chop the dill. Remove the bay leaf from the pan, add the herbs and turn off the stove. Divide the potatoes and chicken into plates and serve accompanied by a fresh vegetable salad.

Instead of fresh dill You can use chopped dried herbs

Stewed potatoes with chicken legs

This tasty dish can be prepared for lunch or dinner. Choose the consistency according to your own taste. The sauce can be quite liquid or very thick - it all depends on the amount of broth and simmering time.

You will need:

• 8 large potatoes
• 450 g chicken legs
• 1 large onion
• 1 large carrot
• 2 cloves garlic
• freshly ground black pepper
• 1 liter prepared chicken broth
• vegetable oil for frying
• 1 tablespoon butter
• bunch of parsley

Cut the legs in half along the joint. Peel the potatoes and cut into large pieces. Finely chop the onion and garlic, and grate the carrots.

Heat the vegetable oil in a frying pan and, stirring, fry the onion in it until transparent. Add garlic, carrots and continue sautéing. Lightly salt the roast. Add the chicken legs to the pan and cook them along with the vegetables for 5-7 minutes.

Place the contents of the pan into a thick-walled saucepan. Place potatoes on top, pour broth. Bring the contents of the pan to a boil, reduce heat, add salt and continue cooking until the potatoes are soft. If necessary, you can add more water to the pan. Add to potatoes butter. Place the potatoes and chicken on plates, sprinkle with freshly ground black pepper and garnish with parsley.

Step 1: Prepare the chicken.

The first step is to defrost the chicken thighs. There are several ways to do this. You can transfer the chicken from the freezer to the refrigerator in the evening and then, just by the time you are ready to cook dinner, it will thaw. You can also place the chicken thighs in the sink without opening the package and keep them under cool or lukewarm running water for several minutes.
Rinse the thawed chicken thighs and burn them if you notice that they are poorly plucked. After washing, place the chicken pieces on disposable paper towels and pat them thoroughly to remove excess moisture. Cut the meat into small portions; if desired, you can remove the skin from them, this will make the dish less fatty. Season the chicken pieces with pepper and salt to taste, and rub the spices over the entire area of ​​the thighs with your hands. Leave them to soak in the spices while you prepare the vegetables.

Step 2: Prepare the vegetables.

Wash the potatoes warm water and peel the vegetables with a brush. If you have very young potatoes with thin skins, then you don’t need to peel them anymore. If the vegetables are stale, then, of course, the peel must be removed with a special knife, and you also need to get rid of the eyes. Cut clean potatoes into large or medium-sized pieces so that they do not become boiled during the process.
With carrots you need to do exactly the same as with potatoes. That is, rinse, peel and cut into large pieces. But, if among your eaters there are particular opponents of boiled carrots, then it is better to grate this ingredient using a medium or fine grater, then the carrots will be much less noticeable in the finished dish.

Step 3: Cook the chicken and potatoes in a saucepan.

All the ingredients are prepared, so it’s time to start cooking the dish. Pour a little vegetable oil into a saucepan with thick walls and heat it up. Then add the chicken pieces in spices and fry until golden crust from each side. This will take approximately 10-15 minutes.


While the chicken pieces are frying, boil a couple of glasses of water.
When the thighs are covered with an appetizing crust, add vegetables to them, salt and pepper again to taste, and stir. Pour hot boiled water into the pan until it almost covers all the ingredients. Add bay leaf and bring to a boil over high heat. As soon as the water boils, reduce the heat to low and cover the pan with a lid. Continue to simmer the chicken and vegetables until fully cooked, that is 30-40 minutes. Until the vegetables are soft and the chicken comes off the bones easily. Don't forget to check at the end ready dish on the amount of salt and other spices, as well as 5-7 minutes Add dried herbs until ready.

Step 4: Serve chicken with potatoes.

The chicken and vegetables are ready, which means you can start serving. This simple homemade dish served hot, immediately after it is fully cooked. No additional side dish is needed, just place the stewed chicken with vegetables on portioned plates, garnish with tomato sauce or, for example, sour cream. That's it, start your meal.
Bon appetit!

Often onions are also added to this dish, simply frying it along with the chicken.

If you are planning to cook this dish in the spring or early autumn, then be sure to add fresh vegetables and herbs to it, they will significantly improve and diversify the taste of the finished dish.

When preparing this dish, you can use not only thighs, but also any other parts of the chicken. You can simply take a whole chicken carcass and cut it into portions before cooking.

Do you want to cook quickly? Tasty dinner but don't know how? Then read how to prepare stewed potatoes with chicken in a pan. The step-by-step cooking recipe will tell you in detail how to do this. Don’t forget that you need to cook in a good mood, leave all your problems and worries at the kitchen threshold, you won’t be able to solve them at this time. But food prepared with love will not only improve your health, but also a cozy family atmosphere. Who knows, maybe after such a dinner there will be one less problem in your family?
So, prepare this delicious and hearty dish like potatoes and chicken. What is already captivating is that you will prepare three dishes in one at the same time: the main dish and the side dish and the sauce, which will be the gravy. All that remains is to prepare a light salad of fresh vegetables. and a wonderful lunch is ready. Well, another important fact is that on preparatory work you will need at most 10-15 minutes, and then the dish will simmer in the pan until cooked, and you can easily do other things.

Ingredients:
- chicken meat - 500 g,
– potato tubers – 1 kg,
— turnip onion — 2 pcs.
— carrot root — 1 pc.
- broth or water - 500 ml,
- vegetable oil - 2 tbsp.
- sea salt, spices.

For this dish we need chicken meat, you can take brisket or fillet. And if you prefer red, more sinewy meat to white dietary meat, then choose chicken legs or thighs. When buying meat, pay attention to its freshness and quality. Good chicken meat has a beautiful appearance, pleasant meat aroma and elastic meat. Try pressing on the carcass with your finger; if the hole quickly levels out, then the meat is really high quality and fresh. It would be a good idea to pre-soak the chicken in cold water 30-40 minutes to make the meat more juicy and tasty.

In this dish you can put any spices and herbs that you like, as well as finely chopped herbs and garlic passed through a press.

Purified onion chop into half rings.
Peel the carrot root with a vegetable peeler and chop it on a coarse grater.

Wash chicken meat in running water, dry with a napkin and cut into cubes.

Pour vegetable oil into a deep saucepan and fry in it first the onions, turnips, and then the carrots.

Then add the pieces of meat and simmer for another 15 minutes.

We peel the potato tubers and cut them into several parts.

Add to meat and vegetables. Salt and add spices.

Fill everything with hot broth or water. Simmer under closed lid another 25 minutes.

Add greens and arrange on plates. Bon appetit!

Any housewife will have several recipes that are easy to prepare and the end result is tasty and satisfying. Among these, there is sure to be a recipe for cooking in a saucepan, slow cooker or duck pot. Even a deep frying pan can easily be adapted to cook this tasty and simple dish.

For home lunches and unexpected guests

Unexpected but welcome guests are not scary if there are potatoes and chicken in the house. From the set simple products It turns out to be an excellent dish. Today we’ll remember how to cook potatoes and chicken in a pan. A step-by-step recipe will not allow you to get confused in the steps of preparation even for young, not quite for experienced housewives.

Simple but tasty

Let's start, as usual, with the simplest cooking recipe. However, the ease of preparation of this dish does not mean that it is tasteless. There are as many preferences as there are people, which also relate to cooking chicken and potatoes in a pan. Ready to start making magic in the kitchen? Then let's get down to business quickly.

Simple option

Let's make sure there are ingredients for the recipe in the pan:

• Chicken - meat can be with or without bones - half a kilogram (or a little more).
• Potatoes of medium diameter - six pieces.
• Carrots - four of them will be more than enough.
• One onion.
• Laurel leaf.
• Salt and pepper - to taste.
• About two to three glasses of water.
• Vegetable oil.

Recipe for potatoes with chicken in a pan

• Let's prepare the chicken: wash, dry paper towel and cut into pieces. Add salt and pepper to the meat and leave for a while while the vegetables are prepared.
• We take out a pan with a thick bottom from the cabinet. If you don’t have such utensils, you can start cooking a delicious dish in a frying pan. And then, at one of the cooking stages, move the dish into the pan.
• Potatoes and carrots need to be thoroughly washed and peeled. Cut the peeled tubers into large pieces. This is necessary so that the potatoes do not overcook during the process and turn into an unsightly mass. Cut the carrots into pieces too. If boiled carrots If it is not one of those products that you (or your family) normally accept when cooked, then use a grater of any size to chop this vegetable.
• Onion - finely chop.
• Everything is ready to cook chicken and potatoes in a saucepan. This means it’s time to pour vegetable oil into a thick-bottomed pan and, after heating it, place the chicken meat - let it fry.
• Fry the chicken parts until an appetizing crust. Fry over medium heat. We will allocate three to five minutes on each side, depending on the size of the pieces.
• Now add vegetables to the chicken (all at once). Additionally, add salt and pepper, based on personal taste preferences.
• Pour three cups of hot water into the pan boiled water and throw in a laurel leaf. Water should cover all elements of the dish.
• Bring our dish to a boil and, reducing the heat, cover the pan with a lid. You need to simmer the chicken with vegetables for forty minutes. Sometimes stir the dish with very delicate movements so that the structure remains intact and beautiful.
• Sprinkle the dish with herbs three to five minutes before cooking.

If you don't have a thick bottom pan

The chicken with potatoes turned out delicious. But what should those who do not have such a good saucepan with thick cast walls and a bottom do? In such a situation, you can use a frying pan. We cook the dish in it until the moment when you need to add water.

At the stage of adding liquid, you can put the fried foods from the frying pan into any suitable pan and only then add water. Next, the cooking process takes place according to the recipe.

This recipe is more suitable for those who are watching calories and health. The chicken is not fried here, so the dish turns out to be more dietary. Well suited for those who do not want to eat fried foods.

Let's prepare the products:

• Chicken thighs or breast, or any other chicken meat, with or without bones - 700-800 grams.
• Potato tubers - 8-10 pieces.
• Onions- 2 pieces.
• Carrots - 1-3 pieces.
• Garlic - 3-7 cloves.
• Laurel leaf - 2-3 pieces.
• Various herbs, salt, pepper and other spices - to taste.

Stewed chicken with potatoes in a pan, step by step preparation:

• Let's prepare the chicken: wash it, remove the skin if necessary, cut it into medium pieces.
• Wash the potatoes and carrots and remove the outer skins. Cut the potatoes into medium pieces. We rub the carrots through a grater.
• We clean the onions and chop them finely.
• Peel the garlic. Squeeze it out through a press. You can chop the garlic with a knife.
• Place the chicken parts in a pan and fill them with water so that the water covers the meat.
• Place the pan on the stove and cook after boiling at moderate temperature for about fifteen minutes. Don't forget about the need to remove scale.
• Add potatoes, carrots, and onions to the chicken and add more water (already hot and boiled). The liquid should cover the dish being prepared by about three centimeters.
• Salt, add pepper and bay leaves. Cover with a lid and cook the chicken and potatoes over low heat for 25 minutes. Three minutes before readiness, add crushed garlic and herbs to the pan to taste.
• Test again for salt and pepper. We check the degree of readiness of the chicken meat and, making sure that everything is fine, turn off the stove.

The dish will turn out somewhat puree-like; some gourmets love this consistency. Overall, the chicken with potatoes turns out tasty and aromatic, and it’s hard to resist asking for more. The dish will appeal to all household members.