Stewed potatoes with chicken are considered to be quite an ordinary and satisfying dish. However, if you show a little imagination from potatoes and chicken meat, you can cook not only a hearty and tasty, but also an original dish.

Cooking stewed potatoes with chicken is completely simple, and to make the finished dish aromatic, you can use any type of greens and all kinds of spices for meat and potatoes. Moreover, greens will be good both fresh and dried.

Stewed potatoes with chicken

Chicken stews usually use either whole chicken, chicken breasts (fillets), or thighs (legs).

Stewed potatoes with chicken: recipe and cooking procedure.

To make a delicious hot dish, you need to prepare the following products: chicken or one and a half kilograms of chicken thighs, a little more than a kilogram of potatoes, a medium onion and garlic (three to four cloves). In addition to the salt and pepper spice, you can also add a little red dried paprika or thyme.

The meat must be rinsed. If you have a whole chicken, you will need to cut it into portions. After that, transfer the meat to a saucepan (it is desirable that the bottom of the pan is thick), pour in four hundred milliliters of water and put on low heat. When everything boils, remove the foam with a slotted spoon. Garlic cloves need to be peeled and then chopped. If desired, you can use hot peppers, which need to be chopped. Then add garlic with hot pepper to a saucepan, add a little salt there, stir and cook over low heat for about half an hour.

Next, add spices to the pan. Continue cooking for about twenty minutes. While the meat is cooking, peel and chop the potatoes and onion. Add onions and potatoes to a saucepan, mix the contents well and simmer for a quarter of an hour to boil the potatoes. Delicious stewed potatoes with chicken are ready, all that remains is to arrange them on plates and decorate with herbs!

Stewed potatoes with chicken fillet

To prepare chicken fillet, prepare the following products: chicken fillet (eight hundred grams), eight hundred grams of potatoes, carrots, fifty milliliters of vegetable oil for frying, bay leaf, a pinch of salt.

It is most convenient to cook such potatoes in a cast iron with a thick bottom. Cut the fillet into oblong pieces. Chop the peeled carrots. Cut the peeled potatoes into pieces. Pour the specified amount of oil into the cast iron, heat it up and put the fillet pieces. Fry the meat until half cooked, stirring constantly. Then add the carrots and fry for a few minutes. Then add potatoes, salt, pepper, stir and add a little water. Cover the iron pot and simmer for half an hour, stirring occasionally. Ten minutes before readiness, you need to add a bay leaf to the cast iron. When the meat and vegetables are ready, you can add some chopped fresh parsley or dill. Let the finished dish brew for fifteen to twenty minutes.

Stewed potatoes with chicken and carrots

The recipe includes the following ingredients: a kilogram of potatoes, seven hundred grams of chicken thighs, two carrots, an onion, one bay leaf, sunflower oil for frying and salt and pepper.

Cooking stewed potatoes with chicken will not take you very long. This dish will help you out when you urgently need to prepare a delicious lunch or dinner.

The chicken thighs should be washed and cut into small pieces and transferred to a heavy-bottomed saucepan. Add some sunflower oil to the meat and put it on low heat for twenty to twenty-five minutes. While the meat is stewing, you need to start preparing the rest of the ingredients. Wash the potatoes, peel and cut into small pieces. Cut the onion into small cubes, and cut the carrots into strips or grate on a coarse grater. Place a layer of diced onions on top of the chicken meat, and grated carrots on top of the onions. Then add salt, stir the contents of the pot and cover to cook the vegetables faster. After seven to ten minutes, you can add potatoes and bay leaves to meat with vegetables. The dish will turn out to be more delicious if you add a little marjoram, basil, thyme or dill with parsley shortly before cooking.

You can also use a ready-made seasoning mixture for chicken meat, only in this case you need to add less salt, since most ready-made seasonings already contain salt. When adding the seasoned potatoes, be sure to add a little water to cover the potatoes, cover everything and simmer until cooked. The finished potatoes should stand for half an hour, then it will become even tastier.

Most recipes for cooking potatoes with meat from vegetables contain carrots and onions. However, this does not mean at all that other vegetables are not combined with the taste of potatoes and meat. Feel free to experiment and add your favorite vegetables, the taste of the finished dish will only benefit from this! In addition, a large amount of vegetables may well become a full-fledged side dish.

Stewed potatoes with chicken with photo

For lovers of vegetables or vegetable side dishes, we recommend sweet potatoes with chicken meat with the addition of vegetables.

The following products are needed: six hundred grams of potatoes, three legs, two hundred grams of fresh mushrooms, one carrot, onion, a little oil for frying, one and a half glasses of water and a little salt and pepper.

Cut the onion and carrots into pieces, trying to make them the same size. Pour refined oil into a heavy-bottomed saucepan and sauté the onions and carrots. Cut the potatoes into cubes and the legs into equal pieces. Add the meat to the vegetables, and put the potatoes on top and pour the contents of the pan with salt and water. Simmer for fifty minutes, then add the diced mushrooms, bay leaf and continue simmering for half an hour. This is how easy and simple it is to prepare stewed potatoes with chicken. The calorie content of this dish is not very high, one hundred grams contains 165 kcal.

No less interesting is the recipe for potatoes with meat and bell peppers.

Of the products you need: chicken breasts or legs (seven hundred grams), two medium onions, seven potatoes, two sweet peppers, three ripe juicy tomatoes, as well as herbs and a little salt.

Rinse the breasts, cut into pieces of any shape and transfer to a saucepan. Onions must be peeled and chopped. You can use a blender to make your work easier. Pour the specified amount of oil, one hundred milliliters of water into a saucepan and put it on low heat. The potatoes need to be peeled and cut into four to six slices. Cut the peeled carrots into circles. Cut the tomatoes and sweet peppers into small pieces. If you want, you can first peel the tomatoes off. To do this, make a small incision on top of each tomato and pour boiling water over them for a minute. After that, the peel will come off very easily. Add potatoes, carrots and sweet pepper tomatoes to a saucepan with meat and onions. If you feel like there is too little liquid in the pot, you can add a little more water. However, keep in mind that the tomatoes will also begin to release their juice during the stewing. Salt everything to taste, add a bay leaf, and when the potatoes are ready, you can add half a hot pepper and garlic, after chopping the slices. Continue simmering for a few more minutes and serve the delicious potatoes with meat!

Stewed potatoes with cabbage with chicken

The recipe is as follows: half a kilogram of potatoes, a kilogram of white cabbage, a kilogram of chicken thighs, a medium onion, four tablespoons of refined oil, tomato paste or ketchup (two tablespoons), a pinch of salt.

Rinse the thighs, cut into three or four pieces and fry, adding oil to them. When the meat is a little fried, you need to add the onion, previously cut into thin slices. Continue sautéing until the onion is translucent. Then you can add finely chopped or shredded cabbage. Continue simmering under the lid. When the cabbage is half cooked, add the potatoes, cut into small pieces, and about one hundred milliliters of water. Simmer for thirty minutes, and then add the amount of tomato paste indicated in the recipe, salt and pepper and stir well. You can remove the pan from the heat and lay out the finished dish on plates in just a couple of minutes.

Recently, more and more housewives have appreciated the merits of such a useful invention as a slow cooker. Stewed potatoes with chicken in a slow cooker will turn out to be very tasty and aromatic with a minimum of effort and time.

From the products you need to prepare: seven potatoes, a kilogram of chicken breasts, two hundred and fifty grams of fresh mushrooms (preferably using oyster mushrooms), two onions, one carrot, butter (two tablespoons), medium fat sour cream (one multi-glass), half a multi-glass of water, a pinch of salt and pepper.

Rinse the mushrooms and cut into strips. Carrots are also cut into strips or grated. Cut the onion and meat into small cubes. Place the indicated ingredients in a slow cooker, add oil there. Set the multicooker in the stewing mode for two hours. Cut the potatoes into small pieces and add to the multicooker bowl. Add sour cream with water, salt, pepper and bay leaf at the same time. You can close the multicooker and go about your business while waiting for a delicious and hearty dinner to be prepared! If desired, you can add milk instead of sour cream. In this case, you can reduce the indicated amount of water.

Another interesting recipe for cooking chicken with potatoes in a slow cooker looks like this: chicken meat (kilogram), potatoes (kilogram), two ripe tomatoes, half an onion, half a carrot, sour cream (three tablespoons), two tablespoons of flour, a little salt and fresh parsley (can be replaced with dill).

Chicken meat must be cut into pieces of the same size, put in a multicooker and pour over with water. The multicooker turns on for an hour in cooking mode. Then potatoes, tomatoes cut into medium cubes are added to the meat and the stewing mode is set for half an hour. Separately, in a frying pan with refined oil, it is necessary to fry the onions and grated carrots. Fry the flour in another skillet to darken it. Add sour cream to the flour. Stir until the frying is smooth, and after a few minutes, remove the pan from the heat. Both types of frying need to be added to a slow cooker, salt everything and add chopped greens. The finished dish will turn out to be incredibly fragrant, beautiful and satisfying.

If this is the first dish you cook in a multicooker and you want to learn more about the process of cooking stew with meat, you can ask a video on any search site on the Internet for a stew with chicken. Surely, among the many master classes found, you will find something suitable for yourself.

Chicken and potatoes cooked in the oven is also tasty and tender.

From the products you will need the following: potatoes (kilogram), half a kilogram of chicken breasts, onion, carrot, a little salt and spices to your liking.

Peel and cut carrots, potatoes and onion into equal pieces. Do not cut the potatoes into large cubes, as this will take a long time to cook. Cut the chicken into cubes as well.

For baking chicken in the oven with potatoes, a deep baking sheet or a heat-resistant dish is suitable, in which you can then serve the finished dish to the table. Cut vegetables and meat into pieces should be put in a mold, salt, pepper and mix. If you want to make the dish more tender, you can add a couple of tablespoons of mayonnaise and a little seasoning for potato or meat dishes. It is baked for an hour and a half in the oven at a temperature of one hundred and seventy-five degrees. If you have a baking dish without a lid, bake everything under foil for the first half hour, and then remove it.

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It's no secret that stewed cabbage in different variations is often the leader in home cooking. And how can you resist its aroma and wonderful taste of healthy and hearty dishes made from it? Today we will have delicious stewed cabbage with potatoes, chicken and mushrooms on our table. I'm sure you will like my recipe too. The dish acquires a unique taste, just add a few more ingredients to the cabbage: potatoes, chicken fillet and royal mushrooms. The sequence of the tabs of the components and all the features of the manufacture of this dish you will follow not only by the description, but by the step-by-step photos. This will greatly facilitate the task of preparing stewed cabbage correctly and tasty. So let's get started.

The stewed cabbage recipe assumes the following ingredients:

• cabbage - 500 gr;
• potatoes - 300 gr;
• onion - 1 pc.;
• carrots - 1 pc.;
• chicken fillet - 150 gr;
• royal mushrooms - 150 gr;
• tomato paste - 2 tablespoons. spoons;
• sunflower oil;
• black pepper;
• Bay leaf;
• salt.

How to cook stewed cabbage with potatoes, chicken and mushrooms

The first thing we should do when starting to cook is to fry the pieces of chicken fillet, first sprinkling with pepper.

Royal mushrooms are the best for stewed cabbage recipe. They have a stronger aroma and mushroom flavor. We select small mushrooms, wash them and cut them into pieces as in the photo.

We send the mushrooms to stew to the rest of the components.

Add tomato paste, stir the mixture, add some salt. If necessary, you can add some hot water.

Chop the cabbage and knead it a little with your hands. Then, fry it with butter. It is important to stir the cabbage periodically and not let it burn.

Cut the peeled potatoes into small cubes and send them to the cabbage. Fry it for 5 minutes with cabbage.

At the final stage, add tomato frying with mushrooms and vegetables to cabbage and potatoes. Mix everything, if necessary add a little hot water.

Now we adjust the taste of the dish for salt, add bay leaves and a few peas of black pepper. Simmer the cabbage until tender.

Stewed cabbage with potatoes, chicken and royal mushrooms is one of the simple dishes that are easy to prepare at home. You will not regret the time spent. A delicious stew of this recipe can be offered for lunch or dinner. A hearty dish will appeal to your family and friends, you just have to try to cook it.

Step 1: prepare the chicken.

We take a whole fresh broiler chicken and gut it from the entrails: heart, kidneys, liver, stomach, as well as lungs. Then we wash the carcass under trickles of cold running water inside and out, while simultaneously using tweezers or a sharp kitchen knife, removing the remnants of feathers with fine hairs from the skin surface.

Then we dry the carcass with paper kitchen towels, put it on a cutting board, divide it with a kitchen hatchet into several parts, from which we immediately remove the meat, and cut it into small portions 3-4 centimeters in size.

Step 2: prepare the vegetables and the rest of the ingredients.

Then, using a clean knife, we get rid of the peel of potatoes, carrots and onions, and remove the upper, almost always damaged leaves from the white cabbage. We wash everything, dry it with paper kitchen towels, put it in turn on a cutting board and continue preparation. We divide each potato into 2-8 parts depending on the size of the fruit or cut into cubes, slices up to 1.5 centimeters in size, move them into a deep bowl, fill with water and leave in it until use so that it does not darken.

Chop the onions in rings, half rings or quarters 6–7 millimeters thick, and chop the carrots into cubes up to 7–8 millimeters or chop them on a coarse grater.

Chop the cabbage into strips of arbitrary length up to 1 centimeter thick and distribute the slices into separate bowls. Then we lay out the rest of the products on the countertop, as well as the spices that will be needed to prepare this mouth-watering dish, and proceed to the next step.

Step 3: fry the chicken.

We put a deep, preferably non-stick frying pan on medium heat and pour a couple of tablespoons of vegetable oil into it. After a while, we send chicken pieces into the heated fat and fry them until half cooked for about 10-12 minutes stirring constantly with a wooden kitchen spatula. As soon as the meat is slightly browned, transfer it to a deep bowl.

Step 4: fry the potatoes.

We do not remove the pan, add a little vegetable oil into it and carefully lower the chopped potatoes there, after draining the water from it and drying it with paper towels. We fry the vegetable for 10 minutes, so that it is only covered with a golden brown crust, and send it after the chicken pieces.

Step 5: fry the onions with carrots.

Then again pour a drop of oil into the pan and put onions and carrots there. Cook them for 2-3 minutes, until they are covered with a light golden crust and move them to the rest of the fried foods.

Step 6: fry the cabbage.

Now we send chopped cabbage to a hot pan. Pour it with a little oil, sour cream and tomato sauce. Then simmer also until medium soft for 10-15 minutes and put it in a bowl with semi-prepared vegetables, as well as chicken.

Step 7: we bring the dish to full readiness.

Then we turn on and preheat the oven. up to 180 degrees Celsius... Meanwhile, we boil a full kettle of purified water. After that, season the fried ingredients to taste with salt, black pepper and a tablespoon, loosen everything to a homogeneous consistency. We distribute the resulting mixture among the pots, filling them almost to the top and add a bay leaf to each.

Then we pour hot water from the kettle into them, so that it reaches the middle of the earthenware, and cover them with lids. We check the temperature of the oven and, if it has warmed up, put the pots in it on the middle rack. We stew chicken with cabbage and potatoes, without opening, 40 minutes, during which all components of the food will reach full readiness.
Then we put on kitchen potholders on our hands, rearrange the pots on a cutting board previously placed on the countertop, let the culinary masterpiece cool slightly and taste it forward!

Step 8: serve the chicken with cabbage and potatoes.

Chicken with cabbage and potatoes is served as the second main course in clay pots, previously placed on special trays or large flat heat-resistant plates.
If desired, before serving, each portion of this yummy can be sprinkled with fresh finely chopped dill, parsley, cilantro, basil, green onions or sour cream or homemade cream. Enjoy a hearty and delicious meal!
Bon Appetit!

Instead of a whole chicken, you can use already cut goulash from this bird or other parts of the carcass that have been previously deboned, such as breast, drumsticks, thighs;

The recipe contains the simplest set of spices, but the fried ingredients can be seasoned with any other spices that are used in the preparation of meat or vegetable dishes, for example, savory, sage, oregano, all kinds of ground peppers;

Very often, 4–5 minutes before the dish is fully cooked, the lids are removed from the pots, grated cheese is added there and the remaining time is baked, without covering, until golden brown;

Some housewives dilute an additional portion of sour cream or cream in hot water, fill in the resulting mixture with semi-prepared vegetables with meat and, only after that, putting it in the oven;

Professionals advise before starting to prepare a dish, put the pots in cold water for 12-15 minutes so that moisture is absorbed into the clay through the pores, they say, this makes the food more juicy.

Greetings to all lovers of tasty and healthy food! I am sharing with you a hearty and aromatic stewed cabbage recipe. Quite easy to prepare, it cooks very quickly, and the taste is amazing. In combination with chicken, cabbage acquires gusto - you will lick your fingers.

Now, let's get started!
These are the products we need.

First of all, we pour water into a saucepan, lower our meat, salt and bring it to half-readiness. As a small note, if you have breast or any other soft boneless part, then you need to chop finely. In my case, the shin, so I will cook them, and then free them from the bones and cut into small pieces when they are almost ready.

While the meat is cooking, you need to peel the onion, chop it finely and put it in a pan with hot sunflower oil. Fry over medium heat for five minutes.

Add a homemade tomato (or the one you have at home) to the onion, leave it for another five minutes and remove it from the stove. Our frying is ready.

The next step is to cook potatoes, peel, cut as you are used to, for me the most convenient small squares.
We put it in a saucepan and bring our dining room to readiness.

When the dish is almost ready, you need to give our masterpiece a great aroma. Thoroughly rinse the greens, chop finely and send them to the dish to smell.

Stewed cabbage with chicken is a completely familiar dish. It is prepared in every family, perhaps not as often as pasta or mashed potatoes. But, nevertheless, the dish is very satisfying and tasty, it helps to diversify the usual diet and is a complete main course.

An interesting recipe for a dish that takes an hour to cook.

• cabbage - 1 kg;
• carrots - 2 units;
• chicken - 500 g;
• onions - 2 units;
• tomatoes - 2 units;
• frying oil;
• salt, spices (different types of pepper, you can use a universal seasoning);
• greens;
• garlic - 3 cloves;
• sweet pepper - ¼ fruit;
• lavrushka 1.

How to cook stewed cabbage with chicken and vegetables:

1. The meat portion is best used in the form of a breast. We cut into portions. Wash and peel vegetables. Chop the cabbage, cut the onion into thin half-rings. Grate the carrots coarsely.
2. We use a cauldron for cooking. A saucepan is also suitable. Pour half a glass of oil, sprinkle with salt - so the food will not burn, and the dish is salted on its own. Fry the chicken. Then add the onion and carrot, fry for ten minutes.
3. Cabbage and finely chopped garlic are sent to the cauldron next. Mix well and simmer for another ten minutes.
4. Cut the tomatoes into strips, sweet pepper into small cubes, it is needed to add light sweetness and aroma.
5. Add tomatoes and pepper, mix. Reduce the fire to below average and simmer under the lid for another 10-15 minutes.

Finely chop the greens and use for garnish before serving.

Brussels sprouts with chicken fillet

The dish can be served on its own, for example, for dinner.

• chicken fillet - 1 unit;
• Brussels sprouts 1 pack of frozen fruits;
• onions - 2 units;
• carrots - 1 unit;
• garlic - a couple of cloves;
• frying oil;
• a mixture of universal spices - 1 tbsp. l .;
• hard cheese.

We start cooking with chicken - the meat should be heat treated for the longest time. Cut the fillets into small cubes so that they are the same size as the cabbage. Pour oil into a saucepan with a thick bottom, put on medium heat. After a couple of minutes, when the oil warms up, add the meat and fry for 7-10 minutes.

Meanwhile, three carrots and finely chop the onion, do the same with garlic. pour it over the chicken - literally in a minute you will feel the delicious aroma of chicken meat with vegetables! We cook for another ten minutes, during which we have time to rinse the Brussels sprouts, salt the dish, add spices. It's time to pour in the Brussels sprouts. Cover with a lid, lightly tighten the fire and cook for a third of an hour.

Three cheese and five minutes before the end of cooking, add to the pan. Let it brew and you can serve it to the table.

On a note. It is better to remove a few top leaves from a cabbage fork.

With potatoes

The recipe for stewed cabbage with potatoes and chicken differs from the traditional one only by the addition of potato tubers. The taste of the dish will sparkle with new colors, it will turn out to be the same fragrant and no less tasty compared to analogues of the recipe.

• medium potatoes - 6 units;
• chicken meat - 600 g;
• carrots, onions - 1 unit each;
• 1 small fork of cabbage;
• vegetable oil - 2 tbsp. l .;
• glass of water;
• fine salt - ½ tbsp. l .;
• spices "For chicken";
• greens for decoration.

You can use small chicken legs or wings that are cut in two at the joint. But it is more convenient to use a boneless breast. Wash the meat thoroughly and drain the liquid, then chop and fry until a light ruddy shade.

While the meat is cooking, chop the cabbage and three carrots. Combine everything in one bowl, salt and mash a little with your hands - this way the cabbage will let the juice out and will be salted better. Insist for about seven minutes. Then put it to the chicken, pour warm water and simmer under the lid for a quarter of an hour.

Meanwhile, peel and dice the potatoes. After a while, we send to stew. Cut the pepper into strips, add the stew. The dish will be ready when the pepper becomes soft - check with a fork.

Finely chop the greens and sprinkle on the dish. Turn off the fire and, covering with a lid, leave for ten minutes.

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker cooks a little faster than in a cauldron. Owners of this miracle technology should try to cook this dish.

• chicken drumsticks - 700 g;
• cabbage - 1 fork;
• carrot - 2 units;
• onion - 1;
• water - ½ glass;
• black pepper - ¼ tsp;
• fine-grained salt - 1 tbsp. l .;
• tomato paste or ketchup - steam table. l .;
• butter.

We rub carrots, shred cabbage. At first it may seem that there is a lot of cabbage, but it will quench. Cut the onion into small cubes. Wash the shins thoroughly, if necessary, remove the rest of the fluff.

Pour a couple of tablespoons of oil into the multicooker bowl, select the frying program and wait three minutes for the oil to heat up. Fry the chicken consistently on all sides. After we put carrots, onions, cook for a quarter of an hour. Then add spices and pasta, pour in water, mix slightly.

We spread the cabbage. We knead slightly so that the entire volume fits into the bowl. We close the lid and cook in the "Quenching" mode for 40 minutes. Stir the contents, and to make it convenient - you can pull out the shins, and then put them back.

On a note. Quenching occurs at 100 degrees. If you cook at a lower temperature, the time needs to be increased slightly.

Stew in the oven

• chicken - 1 kg;
• onions - 400 g;
• cabbage - 400 g;
• carrots - 100 g;
• glass of water;
• spices for chicken or vegetables - 1 tbsp. l.

In the oven, it is best to cook in a cauldron or large pot so you can cover it with a lid.

In this recipe, we suggest using the carcass of a young chicken of a small mass. We wash, cut the meat into portions. Rub with spices and put it on the bottom of the cauldron.

Three carrots and chop the onion, lay on top in layers and lightly salt. We chop the cabbage, wrinkle it with our hands and spread it in the last layer. Cooking under the lid at 190-200 degrees for an hour, you can hold it for 5-10 minutes longer. It turns out very tasty and with a little gravy.

Stewed sauerkraut with chicken

Sauerkraut adds zest to the classic combination of cabbage and chicken.

• sauerkraut and fresh cabbage, 400 g each;
• one onion;
• boneless fillet 500 g;
• sugar - 1-2 tbsp. l .;
• spices, you can just use black pepper (1-2 tsp);
• frying oil.

You can cook the dish in a frying pan with a thick bottom and walls. Finely chop the onion, sauté until transparent. Add fresh cabbage, cook for a quarter of an hour.

Meanwhile, rinse the fillet and cut into cubes, fry separately from the vegetables until a crust forms.

You can add sauerkraut to onions and cabbage. It is advisable to lightly rinse it through a colander or sieve before cooking, cook for another quarter of an hour. Add spices and sugar, stir. Sugar will add a slight sweetness to the finished dish. Simmer for a few more minutes.

On a note. You can use turmeric as a spice. A small amount of it will give the dish an appetizing yellowness and an interesting aromatic note.