An endless abundance of flavors: chicken stewed with vegetables (photo video)

1. Cut the chicken into small pieces.
2. Salt, pepper and leave for 5-10 minutes.
3. Peel the zucchini and cut into a large enough cube as in the photo.
4. Also cut the sweet pepper into cubes.
5. Carrots - in strips or cubes, as you prefer.
6. Finely chop the onion.
7. Chop the garlic very finely as well.
8. Fry the chicken in a frying pan over high heat for 5 minutes in vegetable oil.
9. Remove the chicken and fry the carrots and onions in the same pan.
10. Add pepper and zucchini, stir and simmer over low heat for 10 minutes.
11. Next come the tomato (grated without the skin) and fragrant herbs. Salt and pepper.
12. Place the meat in the pan, reduce the heat to low, and cover with a lid.
13. Cook stewed vegetables with chicken for 15-20 minutes.

Creator: Ira Eremeeva

Chicken with vegetables, stewed in sour cream sauce

• chicken - 2 legs:
• carrots - 1 pc.;
• onion - 1 head;
• celery - 1 stalk (optional);
• mushrooms (champignons) - 150 g;
• canned corn - 3-4 tbsp;
• canned green peas - 3-4 tbsp;
• sour cream - 150 g;
• dill - 2-3 sprigs;
• salt - 1 tsp;
• chicken broth or water - 150 ml;
• vegetable oil.

Quantity: 4 servings

Production time: 45 min.

How to cook stewed chicken and vegetables in sour cream sauce

1. Cut the meat from the chicken thighs.
2. Cut the carrots into large cubes.
3. We chop the onion in the same way.
4. Cut the celery crosswise into pieces.
5. Cut the champignons into quarters.
6. Pour oil into the frying pan. Heat, add carrots, onions, celery and mushrooms.
7. Fry for 10 minutes, stirring. Add chicken to vegetables.
8. We fry the same amount more.
9. Pour in the broth, turn down the heat and simmer in a frying pan under the lid for 15 minutes.
10. Place corn and peas in the pan. Salt.
11. Finely chop the dill and mix with sour cream. Place the mixture into the frying pan.
12. Stir, cook for another 5-7 minutes and turn off.

Chicken with vegetables and thick sour cream sauce is best served with mashed potatoes or boiled rice.

Creator: Victoria S.

Both recipes lack potatoes and white cabbage, which are classic for stews, which justifies: the options for vegetables and legumes are no less tasty and resilient and can be very different.

And therefore potatoes really remain a more suitable side dish. In addition to potatoes and rice, you can serve it with an omelet, with light sandwiches like Italian bruschetta, and with lightly salted cucumbers.

The more different vegetables in the refrigerator, the wider the range of lunch contrasts. Invent, combine, experiment - stewed vegetables with chicken are always bright, healthy and easy on the stomach. Don’t forget that you can also prepare the dish with pork (then you won’t have to talk about its low-calorie content) or without meat at all.

Have a delicious lunch and bon appetit!

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Chicken with vegetables in a frying pan

Virtually all types of vegetables are mixed with chicken. In this recipe I used onions, carrots, bell peppers, zucchini and tomatoes. The result was a light and tender dish with a minimum of calories.

The recipe for stewed chicken with vegetables is simple and not at all troublesome, because we will cook it in a frying pan, so we won’t have to wash mountains of dishes later. First, the chicken fillet should be quickly fried in order to seal the juices inside each piece and create a crust on the surface. And then you need to add vegetables, one at a time, depending on how long the stewing time for each of them is.

You can change the set of vegetables according to the season and to your taste. For example, if you don’t like zucchini, then take eggplant or green beans instead. You can eat mushrooms or peas. The chicken will be stewed with vegetables in tomato sauce. If there are no new tomatoes, then take canned ones in your own juice; you can add a little tomato paste for color and the most catchy taste.

Chicken stewed with vegetables in a frying pan will turn out tender and juicy. Maybe someone will even remember their holiday in Turkey (in local cuisine they prepare a similar dish of chicken legs with peppers and tomatoes, often with the addition of potatoes). Rice is the ideal side dish.

Ingredients

• chicken fillet – 500 g
• small carrots – 1 pc.
• medium onion – 1 pc.
• bell pepper – 2 pcs.
• young zucchini – 1 pc. or green beans – 150 g
• fresh tomatoes or pureed in their juice – 250 g
• vegetable oil – 2-3 tbsp. l.
• salt and dark ground pepper - to taste
• garlic – 1 tooth.
• broth – 200-300 ml
• greens - for serving

Manufacturing

Wash and dry chicken fillet (boneless and skinless). Cut into pieces approximately 3-4 cm, rub with salt and pepper, marinate for half an hour. So as not to waste time, we clean the vegetables.

We heat up the frying pan - a huge and spacious one, which will soon fit both the chicken and all the vegetables. Fry the fillet in heated vegetable oil in 2-3 batches. There is no need to bring it to readiness, the only task here is to brown the pieces over high heat so that a crust forms on the surface. Remove the fried chicken from the frying pan (put it on a plate and cover with a lid to prevent it from getting too dry).

Cut the onion into cubes. Grind the carrots on a grater. Fry the vegetables in the oil that remains after frying the chicken. Stir frequently until carrots and onions become soft.

We prepare puree from the tomatoes - three fresh tomatoes on a large grater, holding the skin with your hand (if you use canned ones in their juice, then grind through a sieve). Add the tomato mass to the pan, fry for 10 minutes or until almost all the moisture has left the pan.

Cut the bell pepper into a large 2 cm cube. Add to the vegetables, fry for 5-7 minutes over medium heat until softened.

Next, add the zucchini, cut into the same large cube as the pepper, into the frying pan. If you don’t like the “wateriness” of zucchini, then use green beans (if frozen, then there is no need to defrost them in advance). Simmer everything together for a few more minutes.

Add the fried chicken fillet and a clove of garlic, peeled and crushed with the flat side of a knife blade. And immediately pour in the hot broth (you shouldn’t just add boiling water, otherwise the dish will lose taste; it’s best to use rich chicken broth). Add salt and pepper. Close the pan with a lid and simmer the meat and vegetables for 10 minutes or longer, depending on what degree of readiness you prefer for the vegetables - al dente or one hundred percent stewed.

Let the stewed chicken with assorted vegetables simmer under the lid and serve hot. You can simply eat it with fresh bread or rice. Bon appetit!

Chicken with vegetables in the oven

Savory chicken baked with vegetables in the oven

Step-by-step recipe for making chicken

1. Thoroughly wash the chicken inside and out and pat dry with a cardboard towel.
   Remove the tailbone and neck. Then rub the inside and top of the meat with chicken seasoning and garlic cloves. I put garlic inside.
2. Peel the potatoes, wash and cut into boats. I remove the seeds from the pepper and cut it into the largest pieces.
3. Peeled vegetables, carrots and zucchini, cut into thick slices. Place in a bowl, add oil and herbs, mix thoroughly.
4. On a large baking sheet or baking dish, place the chicken in the center and surround with vegetables.
5. I bake in an oven preheated to 180°C for approximately 2.5 hours. An hour before the end of baking, any 15 minutes I pour out the fat formed during baking. This procedure will only make the skin crispy and the meat juicy.

A savory, juicy chicken recipe with seasonal vegetables. This is a perfect option for Sunday lunch.

Meat prepared in this way will not be a problem for anyone. Meat with vegetables remains juicy inside, and the skin magically browns and becomes crispy

Chicken breast with vegetables, step-by-step recipe with photos

Not a bad and spirited stew. This is such a tasty chicken breast with a vegetable side dish. This bright and easy-to-make dish is suitable for the whole family.

For dinner, chicken fillet with a vegetable pillow and potatoes or your favorite cereal is perfect. I also recommend baking this dish on the grill. Simply place the ingredients on an iron baking sheet or in a special grill pan.

Ingredients for chicken meat with vegetables:

• Large chicken breast – 600 g
• 2 cloves garlic
• spices: flat teaspoon salt, pepper and sweet pepper
• 1 large red pepper
• half a large onion
• 3 celery sticks
• 10 cherry tomatoes
• 4 tablespoons olive oil
• herbs: 2 tablespoons of Provençal herbs, a sprig of rosemary, a few sprigs of thyme.

How to cook baked chicken breast

Wash the entire chicken breast (two fillets) under cool running water and pat dry with a cardboard towel.

Clean the meat from cartilage and fibers and cut into pieces approximately 2-3 cm in size. Place the meat in a bowl. Add pressed garlic, salt, pepper and sweet pepper.

Mix everything with your hands so that the pieces of garlic and spices stick to the meat.

1. The meat is marinated, let's start with the vegetables. Wash the large pepper. You can also eat half a yellowish or greenish pepper. You will also need three celery sticks, which can also be replaced with zucchini.
2. Half a large onion or 4 green onions and 10 small cherry tomatoes. It could also be a mixture of yellowish and burgundy tomatoes. A sprig of fresh rosemary and a few sprigs of thyme will give the dish a nice aroma.
3. Cut the onion into feathers or strips. Also chop the bell pepper and celery. Leave the tomatoes whole. Also, do not chop the greens. Later it will be easier for you to remove them one hundred percent from the finished dish.

Place vegetables and meat, thyme and rosemary in one large bowl. Pour in olive oil and add Provençal herbs. Mix everything thoroughly. You can additionally add half a teaspoon of salt.

Place well-mixed ingredients in a large baking dish. Place sprigs with herbs on top.

Place the dish with chicken and vegetables in an oven preheated to 240 degrees. Middle shelf with up/down heating option. Do not cover the dishes with anything.

Bake the whole thing for 40 minutes. After baking, you can pull out the sprigs with herbs, place the chicken on plates, and start dinner

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Chicken stewed with vegetables

Stewed chicken is a dish that has long captivated Russian home cooking, because stewing (cooking food in a small amount of water) allows you to effortlessly get a tasty and satisfying dish, making a chicken, even if it’s not very young, soft and juicy. And if you add vegetables to the chicken, you will get a real and cheap dish with which you can easily feed your family to the full. Change the ratio of ingredients, add different spices and vegetables, and you will certainly find an option that everyone will like. Here is the most common stewed chicken recipe - completely economical. And, as always, a detailed step-by-step photo recipe, so that even those who stand at the stove for the first time can master the preparation of this simple and tasty dish.

Other chicken recipes:

It will be useful for you:

• chicken 800 - 1000 gr
• potatoes 4-6 pcs
• onion 2 pcs
• carrots 1 piece
• garlic 1 head
• bay leaf 2 pcs
• aromatic peppercorns 4-5 pcs
• vegetable oil 100 ml
• water 150-200 ml
• salt
• ground black pepper

You can also add any fresh seasonal vegetables - zucchini, eggplant, bell peppers, cabbage of all kinds, young beans, green peas, champignons, tomatoes... Frozen vegetables . I recommend adding one apple or quince - these fruits are in perfect harmony with poultry meat and will give the finished dish a fascinating taste and smell.

Use your favorite spices, for example: suneli hops, Provençal herbs, curry.

For stewing, you can take a whole chicken or its individual parts: thighs, drumsticks. Before stewing, the chicken can be fried for the richest flavor of the finished dish.

This dish can be cooked in any pan, but it is better to use thick-walled dishes with a reinforced bottom or a deep frying pan.

Step-by-step photo recipe for making chicken stewed with vegetables:

Rinse the chicken , remove any remaining feathers (with your hands or tweezers), cut into small pieces, add salt and pepper.

Chop the onion .

the carrots into large slices.

the potatoes into large cubes.

Pour water , add bay leaf and aromatic peppercorns .

Place the chicken and a whole head of garlic . You don’t have to peel the garlic, just rinse it.

Place onions and carrots , salt and pepper, add dry spices (suneli hops or herbes de Provence).

The final layer is potatoes , which we also salt and pepper. Pour vegetable oil , cover with a lid and cook over low heat for 1 hour .

After 40 minutes from the start of the boil, I added frozen vegetables : cauliflower, broccoli and reddish bell pepper cubes - what was in my freezer.
Tip: Before cooking frozen vegetables, rinse them with cool water to remove any ice.

If you decide to add an apple or quince , cut them into slices and cut out the middle. There is no need to peel the skin. Add the apple also 40 minutes after the start of boiling .

Cover the pan with a lid and continue cooking for another 20-30 minutes . No need to stir. There is not much water in the pan, but there is enough of it so that the chicken does not burn, and the frozen vegetables will be steamed, which will allow them to retain more of the necessary substances.

After an hour of simmering, remove a piece of chicken and test for tenderness . Taste the broth and add salt if necessary. If you are satisfied with the softness of the chicken, you can turn off the heat. If not, continue to simmer. Chicken can be stewed for up to one and a half hours . At the end of production, you can add finely chopped greens .

Very appetizing, warm chicken in a bouquet of vegetables!

Delicious, delicious and very easy to prepare!

Chicken stewed with vegetables. Laconic recipe.

It will be useful for you:

• chicken 800 - 1000 gr
• potatoes 4-6 pcs
• onion 2 pcs
• carrots 1 piece
• garlic 1 head
• bay leaf 2 pcs
• aromatic peppercorns 4-5 pcs
• vegetable oil 100 ml
• water 150-200 ml
• salt
• ground black pepper

Rinse the chicken, remove any remaining feathers, cut into small pieces, salt and pepper.
Pour water into the bottom of the pan, add bay leaf and aromatic peppercorns.
Place the chicken and a whole head of garlic in the pan.
You don’t have to peel the garlic, just rinse it. Place onions and carrots on top of the chicken, salt and pepper, and add dry spices.
The final layer is potatoes, which we also salt and pepper.
Pour vegetable oil over everything, cover with a lid and cook over low heat for 1 - 1.5 hours. After 40 minutes from the start of boiling, you can add fresh or frozen vegetables (cauliflower, broccoli, red bell pepper, apple, quince).