Stewed chicken

Everything here is delicious: the warm chicken meat, the slightly crispy zucchini cubes, and the gravy. And cook -.

zucchini – 500 g
chicken meat – 500 g
1 onion
1 carrot
a little greens to your taste, fresh or dried
salt and pepper - to taste
vegetable oil

Chicken with potatoes and eggplant

Every time we change the composition of the vegetables that we stew with chicken, we change the taste of the dish itself. And such configurations for us.

2 chicken legs
500 g potatoes
250-300 g eggplant
1 onion
1 carrot
1-2 stalks of celery
1.5-2 tbsp. spoons of tomato paste
2 teaspoons sugar
salt and pepper - to taste
1 bay leaf (optional)
vegetable oil

Chicken legs in onion-sour cream sauce

The healthy chicken meat in this recipe is uniquely prepared and contains a minimum of ingredients. With all this -.

8 chicken legs (average 700 g)
2 medium onions
2 medium tomatoes
salt and pepper - to taste
3 tbsp. spoons of sour cream (heaped)
2-3 tbsp. spoons of vegetable oil

Chicken with mushrooms in cheese sauce

A beautiful combination of soft meat and delicious sauce, leaving no one indifferent: this is true.

550-600 g chicken leg fillet
150 g new (or frozen) champignons
100 g melted cream cheese
2.5-3 tbsp. spoons of ketchup
salt and pepper - to taste
fresh or dried greens
2-4 tbsp. spoons of vegetable oil

Chicken stewed in butter

So tasty, tender and juicy pieces that it’s hard to tear yourself away. The recipe is one of those that we like to have on ours.

4 chicken thighs
2 medium onions
1 carrot
100 g butter
salt and pepper - to taste
1 spoon of your favorite spices (for example, Provençal herbs, Italian or suneli hops, the rest)
2-3 tbsp. tablespoons vegetable oil for frying

Chicken fillet in creamy sauce

Pieces of meat, juicy, savory, in a creamy, tender sauce - not bad with any side dish. And it's not just delicious.

350-400 g chicken fillet
1 large onion
200-250 ml cream with at least 20% fat content
1 tbsp. spoon of flour
salt and ground pepper - to taste
other seasonings to your own taste
3-4 tbsp. spoons of vegetable oil

Chicken stewed with potatoes

A small and simple recipe: how to quickly prepare a tasty dish from chicken meat and potatoes.

400 g chicken leg fillet
600-700 g potatoes
1 onion
1 carrot
salt and pepper - to taste
other seasonings - to taste
a small bunch of fresh herbs or 1-2 teaspoons of dried
3-4 tbsp. spoons of vegetable oil

Azu from chicken thigh fillet

This part of chicken meat has a good taste and sufficient juiciness; many tasty dishes are prepared with thigh fillets.

350-400 g chicken thigh fillet
glass of cubed broth
1-2 pickles
1 onion
1 carrot
1-2 tomatoes
1-2 tbsp. spoons of tomato paste
2 teaspoons sugar
1 teaspoon chicken seasoning
1 teaspoon ground sweet paprika
salt and pepper - to taste
2-4 tbsp. spoons of vegetable oil

Chicken thighs in cream

The meat comes out tender, juicy and very tasty. Very little time is spent on cooking.

4 chicken thighs
200 g cream from 20% fat content
1 large onion
1 carrot
40-50 g butter
2 tbsp. spoons of vegetable oil
40-50 g butter

Chicken with 3 varieties of cabbage

Like almost everyone, we almost always have the freshest white cabbage, and a couple of other types, more often -.

Awesomely warm and delicious stewed chicken in sauce - a note for all housewives

Stewed chicken in sauce - housewives take note!
Stewed chicken in sauce - ingredients:
Stewed chicken in sauce - production
You need to start with chicken:
Now you need to prepare the sauce:
Stewed chicken in sauce - the last step:

Stewed chicken in sauce - housewives take note!

This wonderful dish will certainly please everyone in the household. Once you cook it once, you will cook it quite often. Thanks to the sauce, the chicken comes out very juicy and fragrant. The meat is tender, tender and melts in your mouth. This chicken can be served as a second course with any side dish.

Stewed chicken in sauce - ingredients:

two hundred kilograms of chicken legs (you can use any parts of the chicken)
three tablespoons of vegetable oil
two onions
half a glass of tomatoes in their juice or a tablespoon of tomato paste
three tablespoons of sour cream or heavy cream
half a tablespoon of salt
half a teaspoon of turmeric
teaspoon paprika
dark ground pepper and Italian herbs – to taste
glass of water
two cloves of garlic
two or three bay leaves

Stewed chicken in sauce - production

You need to start with chicken:

Rinse the chicken legs thoroughly under running water and pat dry with a cardboard towel.
Pour vegetable oil into a hot frying pan and spread it over the surface.
Place the chicken in a frying pan and fry on both sides until the skin turns golden brown. Then remove the chicken from the pan.

Now you need to prepare the sauce:

While the chicken is fried, wash the onions, dry them and cut them into large cubes.
Place the onion cubes into the frying pan where the chicken was fried.
In the same oil, always stirring with a wooden spatula, lightly fry the onion.
Add tomatoes in their juice.
Pour in sour cream or heavy cream, whatever you have. Mix the whole mass well.
Season with salt, turmeric, paprika, Italian herbs and pepper. Mix everything again.

Stewed chicken in sauce - the last step:

Place chicken pieces into the pan with the prepared sauce. If the chicken pieces are not completely covered with the sauce, then you need to add a little water.
Cover the pan with a lid and simmer the chicken on the lowest heat level. Simmer the chicken for half an hour, then turn the pieces over and simmer for another 30 minutes with the lid closed.
Peel the garlic and chop finely.
After about 50 minutes, open the pan, add the bay leaf and add the garlic.

Stewed chicken - everything is excellent simply

One of the most beloved and necessary dishes in every family is stewed chicken. Each time you add different ingredients you can get different delicious dishes. This is very comfortable for housewives. You can stew the bird with a variety of ingredients - with sour cream, with mayonnaise, with milk and cream, also with vegetables, with tomato paste and soy sauce.

Chakhokhbili – Georgian chicken stew

Chakhokhbili is a common dish of Georgian cuisine, a stew of poultry stewed with vegetables, herbs and spices. In different parts of Georgia, this famous dish has its own individual preparation. In some places dry wine is added to chakhokhbili, in some places cherry plum or plum. But all chakhokhbili recipes have one thing in common - a mind-blowing taste and an unsurpassed smell. Prepare chakhokhbili, it's worth your effort!

Ingredients

Chicken – 1 kg
Tomatoes – 1 kg
Onions - 600 g
Garlic – 25 g
Fresh parsley – 30 g
Fresh cilantro – 30 g
Fresh basil – 15 g
Utskho-suneli - 1 teaspoon
Khmeli-suneli - 1 tbsp. spoon
Chili pepper (flakes) - 1 teaspoon
Ground coriander - 1 tbsp. spoon
Reddish hot pepper - 1 pc.
Salt - 1 tbsp. spoon
Ground black pepper - 1/2 teaspoon
Vegetable oil - 3 tbsp. spoons

Manufacturing

Pour boiling water over the tomatoes and leave for 5 minutes. Cut the onion into half rings 3–4 mm wide. Remove the skins from the tomatoes and chop them finely. Finely chop the garlic. Finely chop parsley, cilantro, basil.

Cut the reddish chili pepper in half and remove the seeds and membranes, then cut into half rings. Cut the chicken into portions. In a preheated dry frying pan, fry the chicken over high heat until golden brown, about 1-2 minutes on each side. Remove the chicken from the pan into a separate container.

In the same frying pan, fry the onion with the addition of vegetable oil. Cook over medium heat, stirring occasionally, until golden brown, about 3 to 4 minutes. Place the fried onions and chicken in a saucepan and stir. Add tomatoes, stir again.

Bring to a boil, cover with a lid, reduce heat to low and simmer for 20 minutes. Add salt, ground black pepper, utskho-suneli, khmeli-suneli, coriander, garlic. Stir and simmer for another 7 minutes. Add parsley, cilantro, basil, reddish hot pepper and turn off the heat. Georgian stewed chicken is ready! Bon appetit!

Stewed chicken in a jar

It is very convenient to stew chicken in jars with screw caps, which are left over from jams and compotes. With this method you will not dry out even a diet chicken breast - it will turn out juicy and fragrant. After baking, it remains tender and moisturized - then no fatty sauces such as mayonnaise will be needed for serving.

If you have ready-made “lunches” in jars in the refrigerator, you will always have a good dinner, and at the same time perfectly balanced! You can bake any parts of chicken in this way, as well as just meat, beef or veal.

Ingredients

Chicken fillet – 4 pcs.
Allspice – 10 pcs
Soy sauce - 3 tbsp. l.
Bay leaf - 4 pcs
Water

Manufacturing

Wash the fillet, dry it, cut into medium pieces. Pour in soy sauce, stir and let marinate for about 20 minutes. Place a few peppercorns, bay leaves, and salt on the bottom of the jars (if desired, if you like it saltier, taking into account that soy sauce is also salty).

Place the meat in jars so that they are no more than 2/3 full. Place the jars in a deep baking tray, on the bottom of which a textile napkin is laid, folded a couple of times, pour cool water into the baking tray. And add boiled water to the jars with chicken fillet, so that the meat is covered with it.

Place the baking sheet in a cool oven, cook at 200 degrees for 2 hours. Add water to the pan and jars from time to time; if it boils away, the chicken fillet must always be covered with water. The stewed chicken is ready. Serve immediately or cool and store in the refrigerator. Bon appetit!

Chicken stewed in tomato sauce

One of the most common and delicious methods to cook stewed chicken is to cook it in tomato sauce. This sauce does not require complex ingredients, and the tomato and sour taste mixes well with chicken. For the sauce, you can use tomato paste, fresh tomatoes or canned tomatoes in their juice. You can also take chicken at your discretion, both breasts and legs will be equally good in tomato sauce.

Ingredients:

chicken thighs - 500 g,
tomatoes - 2 pcs.
tomato paste - 2 tablespoons,
onion - 1 piece,
butter - 50 g,
vegetable oil - 4 tablespoons,
salt - 1 teaspoon,
thyme - 1/4 teaspoon,
dark pepper to taste.

Manufacturing

It is most convenient to cook chicken stewed in sauce in a deep bowl with a thick bottom and a non-removable lid. Place a saucepan or frying pan with high sides on the fire and pour in vegetable oil. Place a piece of butter there and melt it.
Add tomato paste to the oil and mix thoroughly. Lightly fry the pasta, stirring constantly.
Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin will simply come off. Grind the tomato pulp into puree. Add the tomato puree to the tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.
Now add pieces of chicken meat and onions into the bubbling tomato sauce. Add salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the entire onion in the sauce. It will be stewed together with the chicken and will give the sauce its own taste, but at the same time there will be no pieces of onion in the finished dish.
Add 1–1.5 cups of boiling water to the pan and cover with a lid. Simmer, covered, over medium-low heat for 35–40 minutes until the chicken is cooked through. After 10 minutes of simmering, add thyme or other fragrant herbs that you love to the sauce. Continue to simmer.
Ready stewed chicken in tomato sauce goes perfectly with potatoes or rice. But it can also be served as a separate dish. Bon appetit!

Chicken stewed in sour cream

Savory and warm chicken stewed in sour cream. A simple and necessary recipe. Suitable for those who adhere to proper nutrition or are on a diet.

Ingredients

chicken 0.5 kg
onion 2 pcs
sour cream 150 g
salt to taste
dark pepper to taste
1–2 bay leaves

Manufacturing

We cut the chicken into pieces, I just had chicken legs. Salt and pepper. Place in a hot frying pan with vegetable oil and fry well on both sides. Take a pan, put the fried chicken in it, pour a little of the fat from the frying pan in which the chicken was fried, add 1 tbsp. spoon of water, cover with a lid and simmer for 15 minutes.

Later, cut the onion into half rings, add it to the pan with the chicken, cover with a lid and simmer for another 10-15 minutes. Our chicken will give juice, which will be just enough for the sauce in which it is stewed. Later, add a spoonful of sour cream and bay leaves (of course) and simmer again for 10-15 minutes.

Chicken stewed in mayonnaise in a frying pan

Stewed chicken in mayonnaise in a frying pan is a real dinner for a large family. Chicken has several parameters: it is nutritious, tasty and constantly burning. Whether it’s a holiday or an ordinary everyday day, chicken is always received with a bang. Therefore, prepare it for any reason or without.

To buy chicken meat, choose a good, experienced dealer from whom you can find high-quality and fresh poultry. Huge chicken legs are perfect for frying and stewing. You need to purchase 5-6 of them to make a large frying pan of tasty meat.

Ingredients

Chicken legs - 800 g
Onion - 200 g
Mayonnaise - 250 g
Vegetable oil - 70 g
Salt - 15 g
Dark pepper – 5 g
Water - 150 g

Manufacturing

Cut the chicken legs into several pieces at the joints. Usually, after cutting, the legs and feet are obtained. There will be enough meat to cook dinner for the whole family. Salt the meat and sprinkle with ground black pepper. You can add or reduce salt and pepper depending on your own taste preferences.

Chop the onion. Thanks to onions, the meat will be the most juicy and even sweet after frying. Add onions sparingly. In a deep bowl, mix the chicken with the onion, knead lightly with your hands so that the onion releases its juice and the chicken is perfectly salted and marinated. Add mayonnaise and mix. Let the chicken marinate for 30 minutes in a cool place.

For such a dish, you can use mayonnaise of any fat content, the main thing is that you like it.

Sometimes the lightest mayonnaise sauce adds just the right flavor to a dish. Mayonnaise will also marinate the chicken and make the meat very tasty and tender. Pour vegetable oil into a deep frying pan, heat it, put the chicken there along with the onions and sauce.

At first, you can turn on the heat above medium, and later reduce it evenly. Fry the chicken until golden brown, turn it over several times and add water to simmer the meat properly. It is better to simmer the meat for about 40 minutes, until it becomes completely soft. Serve the finished stewed chicken to the table.

Chicken stew. Savory Chicken Stew Recipes

Stewed chicken is a tasty and satisfying second course. Everyone who understands chicken meat quite often purchases it and eats it for health. Particularly useful in this case is chicken broth, on the basis of which real chicken soup is prepared.

Almost everyone is very familiar with the process of stewing, so preparing dishes on this topic will not be difficult. The ingredients, in this case, can be ordinary vegetables: cabbage, potatoes, green peas. Also, wine, sauce, mushrooms, berries.

Chickens are sold to markets and stores in various forms. In stores they are sold already plucked of feathers and, usually, gutted. Therefore, the degree of fatness and age can be determined by external signs.

You can determine the age of a bird by its skin color. For example, the carcasses of young birds are covered with tender snow-white skin, on which veins are visible. They are especially visible under the wings. Old chickens have rough, yellow skin.

The production time for old and young birds varies significantly. For example, a young bird is cooked for 45-60 minutes, and an ancient one for 1.5-2 hours.

Chicken stewed with cauliflower and mushrooms in the oven

Take a look at the recipe, which is unusual and healthy, because it contains many nutrients.

You will need:

Chicken – 1.5-2 kg
Cauliflower - 400 g
Onion - 3 pcs.
Large carrots - 1 pc.
Fresh mushrooms - 100 g
Green beans - 100 g
Chopped celery root - 1 tbsp. l.
Chopped parsley - 2 tbsp. l.
Bay leaf - 2 pcs.
Flavored peppercorns - 5 pcs.
Ground dark pepper - 1/2 tsp.
Salt - to taste

Manufacturing method

If necessary, singe the chicken, gut it and wash it.
Pour 3.5 cups of cool water into a saucepan and place the offal there. Specifically: the heart, the navel, the lungs, the tips of the wings and the neck. Add more bay leaf and peppercorns.
Bring everything to a boil, add the liver and cook the broth.
At this time, separate the chicken meat from bones, films and tendons. Cut the meat into large pieces, salt and pepper.
Peel the onion, rinse and chop.
Place onion in an even layer on the bottom of a deep frying pan, and pieces of meat on it.
Pour the hot, strained broth over everything so that it only covers the ingredients.
Place the pan in the preheated oven and cook for about half an hour.
While the meat is cooking, rinse the cauliflower. Then take it apart into separate pieces and cut each one into several parts.
Peel the mushrooms, wash well and cut into slices.
Cut the stripped green beans into small pieces.
Cut the carrots into slices or narrow strips.
At the end of stewing, place the cooked vegetables in the bowl with the bird. These are mushrooms, celery and parsley.
Salt any layer and level the surface.
Pour the remaining broth over the contents and put it back in the oven to simmer for 25-30 minutes.

Recipe for stewed chicken with mushrooms in tomato sauce in a frying pan

In tomato sauce, chicken meat comes out with an extraordinary unique taste.

Ingredients:

Chicken - 1 pc.
Melted chicken fat - 2 tbsp. l.
Fresh mushrooms - 100 g
Chopped parsley - 1 tbsp. l.
Salt - to taste

For the tomato sauce:

Chicken broth - 1 cup
Melted butter - 1 tbsp. l.
Flour - 1 tbsp. l.
Onion - 1 pc.
Carrots - 1/2 pcs.
Tomato puree - 3 tbsp. l.
Spicy ketchup - 1 tbsp. l. (or 1 clove of garlic)
Salt - to taste

Manufacturing process

Cut the cooked chicken carcass into portions or the smallest pieces with bones. Salt the pieces.
Place the chopped pieces in a frying pan with heated chicken fat and fry.
Make broth from offal and waste and strain it.
Peel fresh white mushrooms or champignons, wash thoroughly and cut into small slices.
Simmer the sliced mushrooms in a frying pan with the remaining chicken fat for 20 minutes.
Place chicken pieces in a deep frying pan, add mushrooms and pour in strained tomato sauce.
Close the lid and simmer for 15-20 minutes.
Before serving, the stewed chicken is sprinkled with chopped herbs.

Making tomato sauce:

Lightly brown the flour with butter.
Later, cool slightly and dilute evenly with strained chicken giblet broth.
Rub everything thoroughly so that there are no lumps.
And then boil everything over low heat for 10-15 minutes and strain.
Peel the onions and carrots, rinse, chop finely and fry a little in the remaining oil.
Later add tomato puree and fry everything over very low heat for about 5 minutes.
After this, pour in the flour dressing and cook the sauce for 10 minutes.
5 minutes before the end of cooking, add salt and ketchup or grated garlic.

Strain the finished sauce.

Chicken in the oven with curdled milk in Swedish

Required products:

Chicken – 1 kg
Butter - 100 g
Onion - 3 pcs.
Flour - 1.5 tbsp. l.
Yogurt - 2 cups
Chicken broth - 1 cup
Lemon juice - 1 tbsp. l.
Salt - to taste

Manufacturing

Peel the onion and finely chop. Place it in boiling water, boil and place in a colander to drain.
Wash the cooked chicken, dry it, and rub it with salt inside and out.
Then put it in a saucepan or saucepan with melted butter in the amount of 75 g.
Place the container with the chicken in a hot oven and brown it on all sides. Get it later.
Add onion to this oil and fry it until golden brown.
Then add flour and brown it.
Later, pour in the curdled milk and strained broth and stir well.
Place the chicken back into the bowl with the sauce and simmer in the oven until soft.
After taking it out, cut it into portions and place on a plate.
Strain the sauce, season with the remaining butter and lemon juice.
Pour this fragrant mixture over the chicken meat.

Serve rice pilaf or homemade noodles and lettuce as a side dish.

Stewed chicken in greenish sauce

You will need:

Chicken – 1 kg
Lettuce leaves - 1 bunch
Olive oil - 2 tbsp. l.
Peeled pumpkin seeds - 5 tbsp. l.
Bell pepper - 2 pcs.
salt - to taste

Making a recipe

Toast the peeled pumpkin seeds in a dry frying pan.
Pass the roasted pumpkin seeds through a meat grinder.
Peel greenish sweet peppers from stems and seeds. Wash well and finely chop together with the lettuce leaves.
Wash the gutted chicken, dry it and cut it into portions.
Place the pieces of meat in a frying pan with heated olive oil, add pepper, lettuce and pumpkin seeds.
Stir everything and simmer until done.

Stewed chicken is served fried in a deep dish.

Savory chicken in lemon marinade

Ingredients:

Chicken – 1 kg
Onion - 1 pc.
Garlic - 3 cloves
Juice from 1 lemon
Bay leaf - 2 pcs.
Cloves - 3 pcs.
Vegetable oil - 6 tbsp. l.
Ground dark pepper, salt - to taste

Making marinade

Peel the onion, wash and cut into rings.
Peel the garlic and grate it on a small grater or crush it in a garlic press.
Mix lemon juice, onion, garlic, bay leaf, salt, ground dark pepper and crushed cloves.
Let the mixture sit for 10-15 minutes.

Making a recipe

Cut the cooked chicken into portions.
Pour the marinade over the pieces and leave overnight (that is, in the dark) .
Later, remove the meat and fry in hot vegetable oil on both sides until golden brown.
After this, pour in a little hot water so that the stewed chicken cooks evenly.
Strain the marinade, pour it over the meat and let it simmer for another 5 minutes.

Serve fluffy rice as a side dish.

Video on how to cook chicken in sour cream sauce

Watch the video on how to make chicken meat tender and juicy.

Chicken dishes have long been common on the home table. But not everyone knows how many tasty and unique dishes can be prepared using the stewing method.

I hope that the article helped you improve your culinary capabilities.