But with the right approach, many hearty and tasty dishes are obtained from rural natural products: broth with noodles, jellied meat, chakhokhbili, and so on. Very tasty homemade chicken stew. If you pre-marinate it, the meat turns out amazing, very tender, and compares favorably in its taste with store-bought broiler. Today we will talk about how to cook homemade chicken soft and juicy.
Total cooking time: 3 hours + 2 hours marinating / Yield: 8 servings
Ingredients
- domestic chicken - 1.5 kg
- salt - 1.5-2 tsp.
- a mixture of ground peppers - 2-3 chips.
- lemon - 0.5 pcs.
- large onion - 1 pc.
- parsley - 0.5 bunch.
- bay leaf - 1 pc.
- hot water - 2-2.5 l
Preparation
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To begin with, I held the chicken over the fire, removed the remaining feathers, washed and dried. Then she cut the carcass into portions, cutting along the joints. This time I decided to leave the legs intact. If the bird is “at a serious age,” then you can lightly beat off the pieces or make deep punctures in them with a knife.
Transfer the meat to a deep bowl, sprinkling the pieces with salt and ground pepper. I squeezed half a lemon in there. Peeled the onion and cut it into thin half rings, squeezed it forcefully into a bowl with the chicken to release as much juice as possible. I left the bird in this form to marinate for 2 hours in the refrigerator (can be overnight). The acids contained in lemon and onion will slightly soften the meat fibers, and the chicken will become more tender.
After the specified time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, in a very hot, always dry frying pan for about 3-4 minutes on each side, without a lid, on maximum heat.
Then, in the same frying pan, the onions, which were used for pickling, were sautéed in the melted fat.
Place the browned chicken and onion (without fat, you can drain it) into a saucepan with a thick bottom. I added bay leaf and parsley, tied with a thread to make it easier to remove them from the finished broth. I poured boiling water so that the liquid covered the contents of the pan by 2-3 centimeters.
Bring to a boil, skim off the foam and simmer for 2 hours. The heat must be medium throughout the cooking time, otherwise the meat simply will not cook properly. If after the specified time the meat is still tough, then you have got a very old chicken; you will have to simmer it for an additional 1 hour - usually this time is more than enough for it to become soft and tender. If necessary, you can add hot water. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately have a side dish. It is most convenient to check readiness with a fork; if the meat easily comes away from the bone and is divided into fibers, then you can remove the pan from the heat.
Chicken stewed in its own juices in a pan turns out aromatic, soft and juicy. During the cooking process, a lot of fat will melt and float to the surface of the broth; it can be carefully removed with a spoon, scooping out only the top layer. Using the remaining broth, you can cook a very tasty noodle soup or simply serve it with a boiled egg, herbs and croutons. Bon appetit!
Irina Kamshilina
Cooking for someone is much more pleasant than cooking for yourself))
Mar 2 2017
Content
The softness and juiciness of chicken meat, which has been stewed in a frying pan, saucepan or oven, will be appreciated by every member of your family. You can saturate the taste with spiciness or sweetness, add a piquant garlic aroma or a pleasant spice of suneli hops, add vegetables or porridge to meat pieces - there are countless cooking options.
How to stew chicken
Cooks suggest making chicken juicy and incredibly soft by stewing. For such heat treatment, sauces are often used: tomato, cream or any other. Dietary meat fully reveals its taste, retains tenderness, and stewing chicken is easy. For the process, you can use a thick-bottomed saucepan, a frying pan, a slow cooker, or an oven. In each case, the dish will retain maximum benefits and acquire a pleasant taste.
In a frying pan
When stewing in a pan, give preference to fresh, not frozen poultry. The final taste depends on the correct choice of meat. A young chicken that is not too large is the best choice. If you decide to stew chicken in a frying pan, then choose thick-walled dishes, for example, cast iron. You will need a little vegetable oil for cooking, as the fat will leak out of the chicken.
In a slow cooker
A modern slow cooker can turn poultry into a delicious treat. You can stew chicken in a slow cooker whole or in pieces, use only the meat ingredient or add vegetables and cereals to it. If you want a richly flavored finished product, sear the chicken before braising. Even a not too young homemade chicken in a slow cooker will become soft and tender, but with this type of meat the cooking time will have to be increased.
In a saucepan
When preparing stewed poultry, it is best to use a pan that has a thick bottom. In such a dish you can immediately fry pieces of meat without dirtying the pan. Stewed chicken in a pan cooks for about an hour, but in each case it is better to check the meat for softness. Culinary experts advise adding salt at the end of cooking to preserve the juiciness and aroma of the dish as much as possible.
In the oven
A few secrets will help you turn chicken pieces using the oven into a culinary masterpiece. The size of the pieces depends on the type of dish. If the recipe calls for stewing only meat, you can make them larger. When cooking chicken with vegetables, it is better to make the pieces not much larger than the other components. Chicken stewed in the oven can be cooked in ceramic, glass, cast iron or metal dishes. Some housewives prefer to use pots for cooking, in which, in addition to meat, they also put their favorite side dish: cereals, potatoes or other vegetables.
Stewed chicken - recipe
The classic recipe for stewed chicken will appeal to gourmets who will be able to feel the amazing juiciness and tenderness of poultry meat soaked in tomato juice and wine. You can give up garlic, replace red wine with white, this will not make the dish worse, but will acquire new flavor notes. If the calorie content of the product needs to be reduced, remove the skin from the chicken before cooking.
In sour cream
- Cooking time: 70-90 min.
- Calorie content of the dish: 185 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
One of the favorite home recipes of many housewives is chicken stewed in sour cream. It is very simple to prepare, the method is quick, and the dish will appeal to children and adults. The result is juicy chicken pieces and sour cream sauce, which will be the best addition to the side dish. Use homemade or factory-made carcass, chicken legs or thighs; even stewed chicken fillet will become juicy and tender thanks to sour cream.
Ingredients:
- chicken meat – 1 kg;
- bulbs – 2 pcs.;
- sour cream – 250 ml;
- garlic cloves – 3-4 pcs.;
- bay leaf – 2 pcs.;
- water or broth – 100 ml;
- peppercorns – 5 pcs.;
- hops-suneli – 1 tsp;
- lean oil - for frying;
- salt, ground black pepper - to taste.
Cooking method:
- Cut the bird into small pieces
- Salt and pepper the pieces, fry in a frying pan.
- Cut the onion into half rings.
- Take a saucepan with a thick bottom. Place the meat, onion, pepper and bay leaf into the pan. Fill the contents of the saucepan with sour cream and water (broth).
- Simmer the meat for 30 minutes over low heat, covering it with a lid, then add hops-suneli, garlic, mix thoroughly so that each piece is saturated with spices.
- Homemade chicken needs to be stewed for another 40 minutes; for factory-produced poultry, this time can be reduced.
- During stewing, control the amount of liquid; when it evaporates, add a little hot water.
With vegetables
- Cooking time: 40 min.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 88 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
A beautiful, juicy, tasty, aromatic dish that is also filling and healthy is stewed chicken with vegetables. This braised chicken breast will become a favorite treat for the whole family. The use of fillet in the recipe is optional; it can be replaced with drumsticks, cheap wings or any other parts. Vegetables in the dish can be replaced with others. As a result, chicken is stewed differently every time.
Ingredients:
- chicken fillet – 600 g;
- onion – 1 piece;
- carrot – 1 pc.;
- cauliflower – 400 g;
- sweet pepper – 1 pc.;
- tomatoes – 2 pcs.;
- garlic cloves – 2 pcs.;
- water – 300 ml;
- oil for frying – 3-4 tbsp;
- dill - half a bunch;
- salt, pepper, chicken seasoning - to taste.
Cooking method:
- Wash and cut the chicken fillet into not too small pieces.
- Fry them in a frying pan until golden brown.
- Chop the onion and carrots, add them to the meat, fry for 5 minutes.
- Cut the pepper into strips, cube the tomatoes, divide the cauliflower into small inflorescences.
- Combine all the vegetables and meat in a frying pan, pour boiling water over them. Add spices and simmer for 8 minutes.
- At the end, add chopped dill and squeeze out the garlic. Simmer for another 3-4 minutes.
With gravy
- Cooking time: 1.5 hours.
- Number of servings: 10-12 persons.
- Calorie content of the dish: 135 kcal;
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
Even the most experienced cook can give chicken meat an incredibly rich taste. The dish combines the piquancy of basil, the sweetness with a slight bitterness of parsley, and the appetizing aroma of garlic. Rest assured, the combination of smells will attract everyone at home to the kitchen. Stewed chicken with gravy is attractive not only for its amazing aroma. Tender pieces simply melt in your mouth, impressing even sophisticated gourmets.
Ingredients:
- poultry carcass – 1 pc.;
- water – 2 l;
- flour – 2 tbsp. spoons;
- onion – 1 pc.;
- carrots – 1-2 pcs.;
- garlic – 2-3 cloves;
- tomato paste – 2 tbsp;
- bay leaf – 3 pcs.;
- peppercorns – 4-5 pcs.;
- basil, parsley - a bunch;
- vegetable oil – 3 tbsp;
- salt – 1 tsp.
Cooking method:
- Place clean, portioned chicken in a saucepan. Fill it with two liters of water and cook for 50 minutes.
- Chop the vegetables and fry in oil. Add the tomato, a little broth, flour, spices and salt.
- Remove the boiled chicken meat from the pan and place it in a cauldron or frying pan with high sides. Pour in a little broth and add the fried carrots and onions.
- Simmer the mixture for 15 minutes under the lid. At the end, add the herbs and chopped garlic, turn off the heat. Cover the dish again with a lid and let the meat soak in the aromas for another quarter of an hour.
In sour cream with garlic
- Cooking time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 185 kcal.
- Cuisine: Russian.
- Difficulty of preparation: simple.
The piquant, rich, appetite-stimulating garlic aroma is the real highlight of this version of the dish. The spiciness and pungency in the finished product is softened by the tenderness that sour cream gives to the meat. The mind-blowing duet of rich aroma and impeccable taste will not leave anyone indifferent. Chicken stewed in sour cream and garlic goes best with rice, but it is also served with potatoes and other side dishes.
Ingredients:
- young chicken carcass – 1 piece;
- sour cream – 400 ml;
- water – 1 glass;
- head of fresh garlic – 1 pc.;
- onions – 2 pcs.;
- paprika – 10 grams;
- flour – 2-3 tbsp;
- dried garlic – 15 grams;
- vegetable oil – 3 tbsp;
- salt – 1 tsp.
Cooking method:
- Cut the bird into pieces and rub with paprika mixed with dried garlic.
- Place the pieces of meat in a heated frying pan and fry until golden brown.
- Peel the onions and garlic head and chop finely.
- Mix onion, garlic, sour cream, flour in a container. Salt the mixture and add a glass of water. Stir until the sauce is smooth.
- Pour the prepared sauce over the fried chicken, cover with a lid and leave on the fire for a quarter of an hour.
With mushrooms
- Cooking time: 40-50 min.
- Number of servings: 4 persons.
- Calorie content of the dish: 105 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
If you want to replenish your repertoire of delicious and simple dishes, then stewed chicken with mushrooms is a great idea. It is impossible to spoil such a product, and the taste will certainly please everyone. Any mushrooms can be used in the recipe: chanterelles, oyster mushrooms, champignons. For gourmets who don’t like the taste of onions, leeks will serve as a substitute. You don't have to use it at all while cooking.
Ingredients:
- chicken fillet – 300 g;
- sour cream – 200 g;
- oyster mushrooms, champignons or other mushrooms – 300 g;
- onion – 1 pc.;
- salt, pepper - to taste;
- vegetable oil - for frying.
Cooking method:
- Chop the onion and cut the chicken into pieces.
- Fry the onion in a heated frying pan, add the meat pieces to the onion. Fry until the fillets turn white.
- Add mushrooms and fry until excess liquid evaporates.
- Pour a glass of sour cream over everything, add salt and pepper. Simmer covered for 15 minutes.
With onion
- Cooking time: 2 hours.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 165 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
Even those who are not too fond of onions will not be able to refuse such a dish. The cooking time is long, but don't let that put you off. You don't have to stand at the stove all the time. In 90 minutes, the onion rings will practically dissolve in the sauce and become part of the gravy. Chicken stewed with onions comes out juicy and very tender. Lay it out carefully - the delicate structure will lose its shape with awkward movements.
Ingredients:
- chicken meat – 600 g;
- onion – 5 heads;
- apple (preferably green) – 1 pc.;
- salt, pepper - to taste;
- vegetable oil – 3 tbsp.
Cooking method:
- Cut the carcass into portions; there is no need to marinate it (just wash it first). Immediately place the pieces into a preheated frying pan until golden brown.
- Cut the onions into half rings, chop the apple. Place the onion and apple in a deep frying pan with oil. Add salt, pepper, a little boiling water, and place the fried meat pieces on top.
- Cover the pan with a lid and simmer the meat for about 1.5 hours. There is no need to turn the dish over; periodically check the amount of water in the pan and add if necessary.
Pieces
- Cooking time: 50 min.
- Number of servings: 6 persons.
- Calorie content of the dish: 128 kcal.
- Purpose: for lunch, for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
Leeks will help give the stewed chicken pieces a creamy, tender and sweet flavor. The mass of vitamins and minerals contained in this product make the dish incredibly healthy for children and adults. If you want to know how to cook chicken stew with maximum benefit for your loved ones, then the recipe for stew with leeks is a godsend for a weekday lunch or dinner.
Ingredients:
- chicken meat – 1 kg;
- leek – 1 kg;
- dry white wine – 400 ml;
- tomatoes – 0.5 kg;
- coriander – 1 tsp;
- sugar – 1 tsp;
- bay leaf – 2 pcs.;
- oregano – 2 branches;
- garlic – 2 cloves;
- parsley - a few sprigs;
- salt – ¾ tsp;
- orange zest - 1 strip;
- olive oil – 3 tbsp. l. for frying;
- cinnamon - a small stick.
Cooking method:
- Cut the chicken into pieces, rub it with salt and pepper on all sides. Fry the pieces in a frying pan.
- Add spices and wine, cover and cook for 30 minutes. You need to bring the gravy to a boil.
- Separately, fry the leeks for 4-5 minutes.
- Peel the tomatoes and cut them into cubes, add them to the meat.
- Add the leeks to the pan, cover it again and simmer for 15 minutes.
- Before finishing the process, remove the bay leaf, cinnamon and zest.
With carrots
- Cooking time: 1 hour.
- Number of servings: 3 persons.
- Calorie content of the dish: 133 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Bright and beautiful carrots not only please the eye, but also enrich the body with a valuable vitamin and mineral complex. It is especially good to use young carrots. Chicken stewed with carrots acquires amazing sweetness, juiciness and softness. Spicy lovers can add a couple of pinches of chili pepper to the recipe. The combination of pepper spiciness and carrot sweetness turns the bird into a gourmet temptation.
Ingredients:
- drumsticks – 6 pcs.;
- carrots – 3 pcs.;
- onions – 2 pcs.;
- tomato – 1 pc.;
- parsley, basil - to taste;
- garlic – 2 cloves;
- salt, mixture of peppers, oregano, savory - to taste.
Cooking method:
- Rub the meat with salt and spices. Leave it for 10 minutes.
- Peel the vegetables and remove the skin from the tomato.
- Grind the tomato with herbs and garlic in a blender.
- Grate the carrots on a medium grater and chop the onion.
- Fry chicken drumsticks over high heat.
- Add the onion and continue frying; after a couple of minutes, add the carrots to the pan.
- Pour in 400 ml of boiling water and add the necessary spices.
- Stewing is carried out under the lid for half an hour.
- Pour the tomato mixture into the pan and simmer for another quarter of an hour.
With rice
- Cooking time: 45-60 min.
- Number of servings: 2 persons.
- Calorie content of the dish:
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: simple.
Sweet pilaf with poultry is a common dish in many cuisines around the world. For the recipe for stewed chicken with rice, it is better to use basmati grains. This rice will be crumbly and goes perfectly with the chicken. If you use a different variety, then the amount of water should be increased to a ratio of 1:2. How long to stew the chicken also depends on the rice. As soon as the grains are ready, the dish can be served.
Ingredients:
- basmati rice – 1 tbsp;
- chicken drumsticks – 4 pcs.;
- onion – 1 pc.;
- carrot – 1 pc.;
- raisins – 0.5 tbsp;
- salt, pepper, curry - to taste;
- olive oil – 3 tablespoons.
Cooking method:
- Remove the skin from the drumsticks, add salt and sprinkle with curry.
Discuss
Stewed chicken: recipes with photos
All chicken lovers are well aware of the methods for preparing it. This wonderful dietary product can be fried, marinated, grilled or baked in the oven. Chicken can be boiled, resulting in not only wonderful meat, but also a delicious, rich broth. But stewed chicken still always remains out of competition. This dish helps you fully experience the tenderness and amazing taste of poultry meat, because during the cooking process the chicken retains its many beneficial properties.
It is believed that only turkey is ahead of chicken in terms of dietary properties. But turkey has not yet taken root on our tables. Therefore, chicken remains the unsurpassed leader. Not to mention the taste properties of the product, the meat of this bird is much more tender than tough beef and not as burdensome on the stomach as heavy pork. And chicken is extremely easy to prepare. And it’s easy to verify this.
Stewed chicken - preparing dishes
The best vessel for stewing has always been and remains a cauldron. These are cast iron or aluminum cookware with thick walls. Housewives usually associate a cauldron with pilaf, but this is only one of many ways to use this utensil. You can cook a wide variety of meat and vegetable dishes in it. The cauldron heats up evenly and not too quickly. This allows the food to cook gradually without burning. When using a cauldron, you can significantly reduce oil consumption.
If you don’t have a cauldron, you can use a stewpan or a roasting pan, in which the chicken also turns out tender, juicy and aromatic.
Stewed chicken - food preparation
General recommendations regarding the choice of chicken for stewing include that it should not be bluish and thin. A young (up to 1 year old) and not too large (1.5 kg) chicken is an ideal choice. The poultry meat should be a pleasant light pink color. Good chicken has a fresh smell. If the color of the skin, meat or the smell of the product is in doubt, it is better to refuse such a purchase.
To prepare stewed chicken, you can buy a whole carcass, cutting it into portions, or you can purchase separately those parts of the chicken that are especially pleasant from a culinary point of view. Often graded fillets are used to prepare stewed chicken. For this purpose, it is better to choose breast, since then the dish will be as dietary as possible.
It is better to buy chilled rather than frozen meat, but if it is frozen, under no circumstances should you
Use a microwave or hot water to defrost. This will damage the tender chicken. If you have to cook in the morning, you can remove the product from the freezer in the evening and place it on the bottom shelf of the refrigerator. If you need to rush the cooking process, you can use a stream of cold water.
Stewed chicken - the best recipes
Recipe 1: Braised Chicken Breasts
This recipe is for those who love to eat delicious food, even while on a diet. For cooking we use chicken fillet - breasts. The meat turns out very juicy and will not disappoint the hostess.
Ingredients
Half a kilo of chicken breasts, two medium-sized onions, three cloves of garlic, 50 grams of butter, spices.
Cooking method
To cook chicken according to this recipe, only dishes with a thick bottom are suitable. The presence of Teflon coating is welcome, but not required. The meat is cut into long thin strips, and the onion into large half rings. In a cauldron or thick-walled saucepan, melt the butter over low heat. Layer onions and chicken. The first and last layer should be chicken. Close the pan and simmer the dish until cooked for an hour or an hour and a half over low heat. When there are 10 minutes left until the end of the process, you should add finely chopped garlic and spices to the dish at the discretion of the hostess. Don't add salt! Otherwise, the meat will lose its taste and juiciness. You can also add salt to it in a plate.
Recipe 2: Chicken stew in wine and tomato
Recipe for gourmets. This is something that is definitely worth trying, especially since you don’t have to cook practically anything.
Ingredients
One medium-sized chicken carcass, 600 grams of dry white wine, 5 pieces of medium onions, 200 grams of tomato juice (you can successfully replace the 3rd tbsp. spoons of tomato paste), 3 tbsp. spoons of ghee or vegetable oil, salt, red and black ground pepper.
Cooking method
Cut the gutted and washed chicken along the ridge. Rub each part with spices to taste and fry in preheated oil until a crust appears. Pour in tomato juice (or diluted tomato paste) and wine, add onion cut into half rings. Close the lid and simmer over low heat until completely cooked.
Recipe 3: Stewed chicken with rice and vegetables
Cooking chicken according to this recipe will take a little more work, but the result is worth it, since it is already stewed chicken and a side dish. This dish will not go unnoticed.
Ingredients
Half a chicken carcass, 400-500 grams of rice, 2 medium onions, 1-2 medium carrots, 3-4 small heads of garlic, half a glass of vegetable oil, salt.
Cooking method
Wash the chicken, dry with a napkin, chop into portions. Cut the onion into half rings, and grate the carrots on a coarse grater or cut into cubes. Pour vegetable oil into a cauldron and heat it well. Salt the butter in the cauldron. Add chicken, onions and carrots. Close the lid and simmer, stirring. When the chicken is soft and the onions are golden, add the rice. Stick cleanly washed heads of garlic evenly into the surface of the rice without peeling them. Salt the rice and pour hot water over it to the height of the first 2 phalanges of the index finger above the level of the cereal. Close the cauldron and simmer the dish until there is no water left in it. The fire should be medium. You can check the presence of water in rice by piercing it with a knife.
Recipe 4: Chicken stewed in wine (option 2)
A very tasty dish that does not take much time to prepare. Moreover, wine gives the meat a special piquancy.
Ingredients:
chicken - 1 piece,
onions - 4-5 pieces,
dry white wine - 600 grams,
tomato paste - 3 tablespoons (can be replaced with 200 grams of tomato juice),
vegetable or ghee - 2-3 tablespoons,
ground red and black pepper, salt - everything to taste.
Cooking method:
1. The washed chicken must be divided into two parts.
2. The meat should be rubbed with spices and then fried on all sides in a frying pan with well-heated oil. It is important to achieve a golden brown crust.
3. You also need to add onion cut into half rings, diluted tomato paste, and also pour in wine. Cover the pan with a lid and then simmer until done over low heat.
Recipe 5: Chicken stew with vegetables and rice (option 2)
This dish is very satisfying and healthy. In addition, it allows you to do without a side dish, meaning one dish is enough for lunch.
Ingredients:
1.5 kg chicken,
400 grams of rice,
liter of prepared chicken broth or a couple of chicken broth cubes,
a pair of onions,
100 grams of dry white wine,
3-4 cloves of garlic,
one fresh sweet pepper,
two pickled sweet peppers,
200 grams of canned green peas,
2 tablespoons vegetable oil,
3-4 tablespoons of tomato paste,
half a lemon
ground black pepper and salt.
Cooking method
1. You need to squeeze the juice out of the lemon. Peel and chop the garlic cloves, then mix half of the chopped garlic with lemon juice.
2. The washed and then dried chicken should be cut into large portions, and then rubbed on all sides with lemon mixture and spices.
3. The onion should be peeled and cut into rings. Sweet peppers need to be prepared in the same way.
4. Rinse and dry the rice on a towel.
5. Heat the oil well in a saucepan, then add sweet peppers, garlic and onions there. Simmer all this for 10-15 minutes.
6. Then add the chicken and after a couple of minutes add the tomato paste diluted with water. The chicken should be simmered until tender and then removed to a platter.
7. Pour rice into a saucepan, pour in broth, wine, juice of pickled peppers or green peas, add spices - mix it all.
8. Place the chicken on top and place the saucepan, covered with a lid, over low heat. After 15 minutes, add the peas, heat for another 5 minutes and remove from heat.
9. Place the finished stewed chicken on plates, using pickled peppers as a garnish.
Recipe 6: Stewed chicken with paprika in creamy sauce
A very tasty dish that becomes special thanks to the use of paprika, which adds a piquant taste, and creamy sauce, which makes the meat more tender.
Ingredients:
1 kilogram of chicken meat (optional turkey meat),
200 grams of heavy cream,
1 onion,
2 tablespoons flour,
2 tablespoons butter,
paprika and salt.
Cooking method:
1. The onion should be chopped and sautéed in a tablespoon of oil until the onion is soft.
2. Pour half a liter of hot water into the pan and add ground pepper. Then put the chicken cut into pieces there. The meat is stewed until soft under the lid. Then it should be taken out onto a plate.
3. In a separate frying pan, you need to melt the butter in which to fry the flour. Then add the flour to the sauce and, stirring constantly, cook the sauce for 15-20 minutes. Then add cream, salt and wait for the mixture to boil.
4. Once the sauce has boiled, you need to put the chicken back into the sauce. And simmer it for 10-15 minutes under the lid. After this, the chicken should be taken out onto a dish and poured with the sauce, pureed through a sieve.
Many recipes call for chopping the onion. A stream of water under which the knife blade should be periodically placed will help make this painless for the eyes.
When stewing chicken, the smell of cooking can be destroyed by a slice of Antonov apple added to the dish.
Rosemary and thyme are added only at the very last moment of stewing the chicken. Only then will they be able to impart taste and aroma to the dish. If you simmer them for a long time, they can leave a bitter taste.
Poultry dishes are always popular. Most often, their preparation does not require hard-to-find ingredients, the cooking process itself does not take much time and effort, and the result is invariably pleasing. There are many ways to create culinary masterpieces from chicken, goose or turkey. They can be baked whole or in pieces, fried or stewed. The last method is considered the simplest and most suitable for lean poultry meat, since it turns out juicy regardless of which recipe is chosen. For this reason, stewed chicken is often present on the table of our compatriots, but if you make it according to the same recipe, it can become boring. Therefore, it wouldn’t hurt for every housewife to know several options for preparing this tasty and satisfying dish.
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.
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.
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.
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.
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.
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.
For this dish, it is better to use chilled poultry. But if only frozen is available, then you should defrost it in advance at room temperature, otherwise the meat will become tough.
The cooking process itself is simple, but takes time:
- Cut the chicken into small pieces. You can immediately purchase shins, thighs or a set for chakhokhbili.
- Season the meat with spices and marinate for about an hour. Turmeric will give the dish a beautiful yellow tint.
- Chop the onion and blanch until brownish, add grated carrots and fry for another 7 minutes.
- Place the vegetables in a separate bowl and fry the poultry pieces in a frying pan until golden brown.
- Place the meat in a saucepan, add water, heat to a boil and simmer under a closed lid over low heat for 45 minutes.
- Add apple and garlic cloves, carrots and onions. Mix.
- Simmer for another quarter of an hour, leave to ripen on the turned off stove for 10 minutes.
Chicken with carrots can be supplemented with other vegetables, champignons, and steamed prunes. Potatoes, beans, and cereals are suitable as a side dish.
Cook delicious chicken in the oven
Fragrant chicken in pots with potatoes - what could be tastier! To prepare this simple and healthy dish you will need:
- potatoes – 1 kg;
- chicken thighs – 500 g;
- sour cream – 110 ml;
- onions – 2 heads;
- dill – 1 bunch;
- black pepper – 7 peas;
- garlic – 3 cloves.
Cooking sequence:
- Cut the peeled potatoes into small cubes, add salt and place in pots.
- Place the next layer of chopped onion.
- Remove the bones from the thighs and cut the flesh into small slices. Place on top of the onion.
- Combine sour cream with chopped dill and garlic.
- Pour the contents of the pots with garlic and sour cream sauce. Add half a glass of heated water to each container.
- Bake for 60 minutes in an oven at 190 degrees.
If you use this recipe by stewing chicken and potatoes in pots, you will get a complete second course. You can snack on it with pickles or fresh tomatoes.
The aroma of stewed chicken will be enhanced by a couple of slices of fragrant apple and herbs. Thyme and rosemary must be added at the very end of stewing, otherwise the dish will taste bitter.
