Chicken stew with potatoes

Stew “Three days before salary”

It was a matter of wages; there were no more funds. At the end of summer, it helps that vegetables are usually grown from the garden, or are cheap. I made this stew from what I scraped from the bottom of the barrel. A search for ingredients didn’t turn up anything, but the stew turned out to be quite tasty, I hope someone will need it.

Chicken wings with potatoes

I can’t express it in words, friends. I love meat stew so much! Spiritual, family and deliciously natural! I treat him very cordially! And now it’s just right, we’ll have it with chicken! And potatoes with vegetables, so constantly beloved by us! Help yourself to your health! And be satisfied!

Vegetable stew with chicken

Juicy and satisfying dish

Stew “Venete”

This dish is an integral part of my parents' wedding anniversary celebration in the month of August. In a unique version, eggplants are used, but because their time has not yet come, I decided to use zucchini. Very tasty, satisfying and wonderful, “Venete” will decorate the festive table. This is one of my most favorite dishes. It takes quite some time to make, but the end result is worth it. Be sure to try it! Not a single person has ever remained phlegmantic)))

Vegetable stew with chicken and chickpeas

Now I would like to treat you to chicken stew. Spend little time, but in the end you will get a tasty, satisfying and colorful dish! Come in! All is ready!

Jerusalem stew

Jerusalem stew (meurav yerushalmi) is the national dish of Israel. It is prepared in almost every family. They eat it in pita bread, or with any other side dish - potatoes, chips, rice, buckwheat, couscous. You can also serve it with vegetable salad.

Our family really loves this dish. Surely, almost everyone prepares stew according to this recipe. But perhaps my recipe will be interesting and useful for someone.

Stew with cabbage and chicken in wasabi sauce

A hearty and very tasty stew! The highlight of this dish is the wasabi sauce, which adds its spiciness and smell! And when combined with milk, meat and vegetables simply melt in your mouth.

Chicken stew with pumpkin and apples

At the moment, pumpkin and apples are everywhere. I remembered a recipe that helped out at the dacha. It cooks quickly and comes out delicious! And the color! Beauty!

Country-style chicken stew

There are not enough similar recipes, I don’t argue. My version differs by the addition of cereal, most often corn. This makes the stew more satisfying, more elegant, and healthier. After all, corn grits are rich in minerals and vitamins, but we don’t really need them. Help yourself, dears.

Chicken stew with potatoes . Chicken stew with potatoes is a hearty, savory second course for lunch, or this dish can be prepared for dinner.

The very concept of “stew” implies the presence in a culinary recipe of not only its two main components - chicken and potatoes, but also a mix of vegetables and herbs.

Chicken and potato stew should be cooked in a cauldron, in a saucepan. Stew in a slow cooker turns out very successful.

At the first step of preparing the dish, chicken (legs, pieces of poultry, wings, chicken breasts) is fried in vegetable oil. Next, when the chicken is lightly fried, add finely chopped vegetables to it. This could be onions, carrots. Also (if desired) pulp of zucchini, eggplant, pumpkin, tomatoes. When the vegetables are sufficiently sauteed along with the chicken meat, chopped potatoes (cubes, cubes, slices) are added to them.

Add a little water to the dish to make it juicy, add salt and pepper, add the rest of the ingredients and cook until the potatoes are fully cooked. You can season the stew with chopped herbs, spices, seasonings, and butter for flavor.

Vegetable stew of chicken and potatoes is served warm or hot, because this dish will not be as tasty if it is cool. The dish is completely suitable for a children's table. In this case, when making it, you simply should not add hot spices to it.

Potatoes stewed with chicken in a frying pan or cauldron

Good food. Both to the feast and to the world, as they say. Not troublesome, but satisfying. And if, in addition to chicken, you introduce various additives in the form of mushrooms, herbs, vegetables and cabbage, you will never get bored. Stewed potatoes with chicken is our native, winter, warming dish that pleases the soul and stomach. Such food will bring pleasure not only to picky eaters, but also to gourmets who have tasted the taste. It seems like you haven’t tasted various pickles, but you still want something more ordinary. These recipes with photos are exactly one of those.

Chicken stew with potatoes, carrots and onions

chicken – 400g;
potatoes – 600g;
carrots – 1 piece;
onion – 1 piece;
vegetable oil – 1 tbsp;
salt – 1 tsp;
tomato sauce (or paste) – 1 tbsp;
ground dark pepper – 1/4 tsp.

How to cook potatoes and chicken stew

We cut the carcass into pieces. You can eat the whole chicken, but I usually save parts like the back, wings, and sometimes the breast for later and put them in the freezer. So I use it to make something else. And potatoes usually contain chicken legs, both drumsticks and legs.
Grate the carrots on a large grater or cut them into cubes. Onion - into small cubes.
Fry the meat pieces in a frying pan with vegetable oil until browned.
Add the chopped vegetables and continue cooking for 10 minutes over medium heat.
Salt and pepper the stewed meat with vegetables, add tomato sauce, stir and keep on the stove for another 3 minutes.
Peel the potatoes and cut into large pieces. We send it to the frying pan with the stewed foods. Mix the contents of the pan.
Pour in hot water, having previously boiled it in a kettle.
Reduce the heat to low, cover the dish with a lid and wait for the potatoes to be ready. Stir frequently so as not to burn.
If you have fresh herbs, be sure to chop and sprinkle on top or place separately on each plate.

Stewed cabbage with potatoes and chicken: recipe with photos

chicken meat (drums, wings or legs) – 400 g;
potatoes – 400 g;
cabbage – 250 g;
carrot – 1 pc.;
onions – 1 pc.;
vegetable oil – 30-40 g;
tomato juice – 200 g;
salt and pepper - to taste.

How to cook stewed potatoes with cabbage and chicken

First, fry the chicken meat. I used drumsticks, but you can use any part of the chicken. Fry in vegetable oil over high heat until a golden crust appears. Salt and pepper to give the chicken the desired flavor.
Cut the peeled potatoes into medium-sized slices. In this form and size it will be cooked immediately with meat.
Add potatoes to the pan with the chicken. Simmer everything together, stirring from time to time. Make the fire medium.
We chop the remaining vegetables: cut the onion into half rings, grate the carrots, and simply chop the cabbage into narrow strips with a knife.
Place the vegetables in the pan and start cooking everything together. Add salt to taste and stir.
Pour in tomato juice, let the meat and vegetables boil and reduce the heat so that the dish simmers slightly. Cover with a lid and let sit until done. The meat and potatoes should become soft; we also check the cabbage for softness. Although some people love stewed cabbage to have a slight crunch.
After 40 minutes of leisurely simmering, the dish is ready, and we remove the lid.

Transfer the potatoes, chicken and cabbage to plates and serve. This is a real dinner dish and note that no side dish or anything else is required.

Stewed potatoes with chicken and mushrooms

chicken (thigh) – 700 g;
carrots – 1 pc.;
onion – 1 pc.;
champignons – 200 g;
salt – 1 tsp;
ground pepper - 1/2 tsp;
bay leaf – 1 pc.;
vegetable oil – 50 g.

How to create stewed potatoes with chicken and mushrooms

This time, to make such a dish, I decided to use chicken legs specifically. As for me, this part of the carcass is the most juicy and warm than just fillet. So, wash the chicken legs, dry them and cut each into several pieces (it is not necessary to remove the bone).
Pour vegetable oil into a large frying pan or cauldron. We warm up the container in which the dish will be prepared. Place pieces of chicken meat in it, fry on both sides for 2-3 minutes until golden brown. Season with little spices.
Meanwhile, peel and cut the carrots and onions into medium cubes.
Add to fried chicken. Stirring constantly, continue cooking over medium heat for 2-3 minutes.
Peel the potatoes and cut them into medium cubes.
Add potatoes to chicken and vegetables. Add spices and bay leaf, mix and lightly fry for 5 minutes.
Then add one glass of hot boiled water, cover with a lid and let simmer on low heat for 30-40 minutes.
Wash the champignons, if they are young, like mine, then you don’t have to peel them, just cut any mushroom in half.
When the potatoes and meat are almost ready, add the mushrooms to the pan. Stir and simmer for another 10 minutes.
So simple and quick, you can prepare a delicious and satisfying dinner for the whole family!

In addition to the carrots, onions and cabbage we used, you can take other seasonal vegetables: zucchini, eggplant, bell pepper.
Instead of tomato juice or paste, add fresh tomatoes, from which it is better to remove the skin first.
Fresh herbs and garlic work very well in the dish, which should be added to the pan after turning off the heat and left to brew for some time.
Some people like it to have more gravy. Then, when stewing, pour the required amount of water into the frying pan; it will mix with other ingredients and form a tasty gravy.

Fantasize, don’t stop at the same option, then your daily food will be different and never get boring.

Save recipe in “Cookbook” 17

Chicken with potatoes in a pan: ordinary and tasty recipes

Every housewife has several recipes that are easy to prepare and the end result is tasty and satisfying. Among the similar ones, there will certainly be a recipe for making stewed potatoes with chicken in a saucepan, slow cooker or duck pot. Even a deep frying pan can simply be adapted to cook this tasty and ordinary dish.

For home dinners and unexpected guests

Unexpected but welcome guests are not creepy if there are potatoes and chicken in the house. A luxurious meal emerges from a set of ordinary goods. Now let’s remember how to cook potatoes and chicken in a pan. The step-by-step recipe will not allow even young, inexperienced housewives to get confused in the steps of production.

Simple but delicious

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

Regular option

Let's make sure we have the goods for the recipe for stewed potatoes with chicken in a saucepan:

Chicken - meat may be with or without bones - half a kilogram (or a little more).
Medium-sized potatoes - 6 pieces.
Carrots – four of them will be more than enough.
One onion.
Laurel leaf.
Salt and pepper - to taste.
Approximately two to three glasses of water.
Vegetable oil.

Recipe for potatoes with chicken in a pan

Let's prepare the chicken: wash it, dry it with a cardboard towel and cut it into pieces. Add salt and pepper to the meat and leave for some time 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 tasty dish in a frying pan. And then, at one of the manufacturing stages, move the dish into the pan.
Potatoes and carrots must be washed and peeled well. 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 are not one of those products that you (or your family) normally accept in boiled form, then use a grater of any size to chop this vegetable.
Onion – finely chop.
Everything is ready to make chicken and potatoes in a pan. 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 for each side, depending on the size of the pieces.
Now add vegetables to the chicken (all at once). Additionally, add salt and pepper, focusing on personal taste preferences.
Pour three glasses of hot boiled water into the pan and throw in a laurel leaf. Water must cover all elements of the dish.
Bring our dish to a boil and, reducing the heat, cover the pan with a lid. Simmer the chicken with vegetables for 40 minutes. From time to time, 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 can those who don’t have a good saucepan with thick cast walls and a bottom create? In such a situation, you can use a frying pan. We cook the dish in it until the moment when it is necessary to add water.

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

Stewed chicken

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 the most dietary. Excellent for those who do not need to eat fried foods.

Chicken legs 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 production:

Let's prepare the chicken: wash it, remove the skin as necessary, cut it into medium pieces.
Wash the potatoes and carrots, remove the outer skin. 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 using 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 approximately 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 perfect, turn off the stove.

The dish will turn out somewhat puree-like; some gourmets like it so thick. Overall, the chicken with potatoes comes out tasty and fragrant, and it’s hard to resist asking for more. The dish will appeal to all household members.