Cook chicken in a pot of vegetables. Oven Roast Chicken with Potatoes in Ovens
Chicken with potatoes in pots is a very simple, but at the same time a great dish. It is easy to prepare it, and thanks to the form of serving - in pots - it will look great on both everyday and holiday tables.
In general, cooking chicken in pots is very convenient. Firstly, the products for such a dish need the most ordinary. Secondly, all the work of the hostess comes down to cutting the ingredients, and the oven does the rest. Thirdly, the addition of different seasonings makes the taste of chicken with potatoes completely unique, once you can put Provence herbs, another time garlic, and the third - tomato sauce and now on the table a little different dish.
And, fourthly, for a small family, you can cook several containers “in reserve”, and the next day just reheat the finished dish in the microwave or in the same oven.
Ingredients:
for one pot 0.5-0.7 l
How to cook chicken and potatoes in the oven
1
. Peel the potato. Cut into large cubes. Put in a pot.
2
. Cut the chicken fillet into large pieces, fry in a hot pan with butter (vegetable or cream). Just brown, not making it ready. It is only necessary to "seal" the juice inside the meat.
3
. Peel, chop, fry onions and carrots with meat.
4
. Put the meat and vegetables to the potatoes.
5
. Add spices, herbs. Pour 100 ml. pre-cooked broth or plain water.
6
. Next chopped garlic.
7
. Pour cheese grated on top.
8.
Pots send in a cold oven. Put the fire at 180 degrees. Cook for 1 hour. Check readiness for soft potatoes.
Delicious potato with chicken in pots is ready
Bon Appetit!
Secrets and Tricks
Like any other dish, chicken and potatoes in pots have their own secrets of cooking. You need to start, of course, with the chicken itself.
For this dish, any part of this bird is suitable. The only caveat is that it is better to separate the meat from the seeds beforehand. For a family dinner, you can, of course, chop it with bones, but this, as they say, is no longer comme il faut. In addition, if desired, the bones will also go into business. From them you can make a wonderful broth, both for future soup, and as an ingredient for the same potatoes.
Speaking of broth. Potatoes belong to those vegetables that contain little water, and without a sufficient amount of liquid it can turn out to be half-baked. So the broth will have to be poured into the wings. You can quickly cook it from chicken bones, but if it’s completely lazy, then bring it from the bouillon cube. If the second option is used, then the dish should not be heavily salted - the cube is already salty. In general, you can pour just water into the pot, but with the broth the dish will turn out much tastier.
Now about the vegetables. Potatoes are best cut into large pieces. But onions and carrots can be cut as you want. In the classic version, all vegetables are laid in a pot without prior heat treatment. However, onions can be pre-fried in oil. You can do the same with carrots. This stage will slightly increase the cooking time, but will give it a more interesting taste.
How to cook potato chicken and potatoes
Products for cooking chicken with potatoes in the wings are found in almost every home. But their number depends on the size of the pot and the number of servings. Below are the numbers for filling one pot with a volume of 0.5-0.7 l:
- potatoes - 2 medium-sized tubers;
- chicken meat - about 100 g (for example, meat from one chicken thigh);
- onion - 1 onion (small);
- carrots - 1 root crop (small);
- butter or vegetable oil - 50 g;
- broth - about 100 ml;
- salt, black pepper (ground) - to taste.
Cut the meat into small pieces (one bite). If pieces with stones were taken for cooking, then they must first be separated. Heat oil in a pan and fry the meat a little, stirring it constantly. It is not necessary to bring the chicken to readiness, in which case it will become dry. It is enough that the pieces become slightly golden.
After preparing the chicken, you can start cutting vegetables. Potatoes need to be cut into medium-sized cubes, as well as chicken - for one bite, onions - in half rings, and carrots - first in circles, and then each of them into quarters. If desired, you can lightly fry the onions and carrots in the same oil on which the chicken pieces were fried.
Put chicken in the krynka, salt and pepper, put half the chopped onion and half the carrot on top. Then, potatoes are laid in the pot and covered on top with the second half of onions and carrots. It remains to pour the broth so that no more than 3 cm remains to its edge.
Prepared semi-finished products must be sent to the preheated oven for about an hour - fifteen hours. However, before serving, it makes sense to first try the potatoes for preparedness. If it is not soft enough, then it is worth holding the wings in the oven for another 15-20 minutes. Cook chicken with potatoes in pots at a temperature of 170ºC.
Before serving, you can sprinkle a little greens (dill, parsley). But you can serve it laid out on plates.
Potato cooking options
There are a lot of variations on the theme of chicken with potatoes in pots. As mentioned above, it is enough to add some additional ingredient and here on the table is a completely different dish. For example, ordinary bell pepper harmonizes very well with the standard "inhabitants" of the krynka. It is desirable to cut it with thin strips. It’s good to add garlic to the pots, after rubbing it on a grater or crushing it in a garlic press.
You can also experiment with sauces. No sauces are added to the classic recipe. However, no one bothers to throw in each pot from above a tablespoon of sour cream. A more piquant taste can be obtained by pre-mixing sour cream with garlic and herbs. The same sauce can be made on the basis of mayonnaise. Some housewives even add tomato paste. The taste is quite unusual - for an amateur.
A win-win option is the addition of cheese. It can be crushed in any way (anyway, during the cooking process it will melt) and pour vegetables on top of it.
In many ways, the taste of the dish also depends on what part of the chicken is used for cooking. For example, from a breast, lunch / dinner will turn out dietary, and the use of chicken legs will give it a more intense chicken taste.
Cooking methods may also vary. Pots are placed both in a cold oven and in a preheated one. The temperature can range from 170 to 220 ° C. But no matter how the chicken and potatoes are cooked in the oven, it will no doubt remain a welcome guest on every table.
Ingredients:
- 3 portioned chicken pieces (any parts),
- 2 medium eggplant
- 3 potatoes (medium),
- 3 tomatoes (small),
- 1 onion,
- 1 bell pepper
- 0.5 pc carrots
- greens to taste
- 3 bay leaves,
- salt to taste
- ground black pepper to taste.
- The recipe is designed for 3 pots.
Chicken with vegetables in a pot in the oven recipe:
In each pot on the bottom put a piece of chicken (it can be any parts, wings, legs, hips, etc.). My chicken is home, young.
Peel, wash and cut the potatoes into medium slices. Strongly coarse cutting is not necessary, since it may not have time to cook and it is not necessary to grind, it simply boils and turns into porridge.
Wash and chop the eggplant not coarsely. I did not clean the eggplant, but you can also clean it if you wish. I didn’t soak it in salt water, because the eggplant is young and not bitter.
Cut carrots into thin circles (you can cut into strips or grate on a coarse grater). I cut the onion into thin half rings (you can use any onion, not only red, but also white and shallots, etc.).
Wash bell peppers, remove the stalk and seeds and cut into strips. You can take pepper of any color or several colors at once.
Cut the tomato into medium slices.
Wash greens, dry on a towel and chop. I have parsley, but you can use dill and basil and any other to your liking.
At the bottom of the pot lay a piece of chicken, pepper and salt a little, then put potatoes, onions, carrots. Then lay out the eggplant, peppers and tomatoes, sprinkle with herbs.
Be sure to put 1 bay leaf in each pot.
Pour 150 ml into a glass. water and add 0.5 teaspoon of salt, mix well and pour into pots. Water can be taken at 50 ml. more or less, depending on how thick the dish you go to cook. If there is less water, therefore, less salt.
Put the pots in a cold oven, turn on the oven and cook for 1 hour at a temperature of 180 degrees. Then turn off the oven, and leave the pots in it for another 20-30 minutes.
We chop the chicken legs, thighs or wings into small pieces or separate the meat from the bones and cut into pieces. In a pan, heat a little oil and fry the chicken pieces.
Separately, fry the onions in a pan.
Peel and dice the potatoes. We clean carrots and three on a coarse grater. Combine potatoes with grated carrots and add salt.
In a ceramic pot we put in layers: fried onions, fried meat, a layer of potatoes with carrots, a layer of meat and a layer of potatoes, sprinkle with greens on top. Add salt and pepper to each layer. Top with a little water, pour the remaining oil from the pan on which the chicken was fried, with mayonnaise and put a piece of butter.
Fill with water almost to the top, cover with a lid and put in the oven. Stew for 1 hour.
Serve the dish right in the pot.
You can, in addition to potatoes, stew meat with other vegetables, which are preliminarily better slightly fried. You can add mushrooms, green beans, tomatoes, eggplant, zucchini, etc. You can add chopped garlic. Greens can be added directly to the table.
Good appetite!
Chicken with vegetables baked in a pot - it is prepared simply, while it has an ideal taste. This dish can not be beloved, and everything you need to know for its proper preparation, you will learn in this review.
Recipe Content:
Baking chicken in the oven, and even in a pot is a real pleasure. Minimum time, affordable products, healthy, satisfying ... Products are stewed in their juice, absolutely without adding fat, from which the result is a diet with a minimum of calories. It can be used by both children and adults. In addition, it also has an amazing taste, but it is important to know some secrets.
- The number of pots should be equal to the number of eaters. Therefore, you should initially calculate how many will be required.
- No need to add liquid to the pot, especially if the meat is cooked with lots of vegetables. They will give a lot of their juice, which will make the dish juicy.
- If you want to make the dish juicier, then you can pour the broth or water into the pots, but a very small amount. Also for spice you can add a little wine or brandy. Alcohol will still evaporate during cooking. Then the meat will turn out even softer, and the dish itself will acquire an interesting aroma.
- It is recommended to remove the pots from the oven 10 minutes before the dishes are ready. Since the products will continue to cook even with the frypot turned off, due to the accumulated heat in the dishes.
How to choose and operate pots
- The ideal pot size is approximately 500 grams. This amount will be enough for one serving.
- Ceramic dishes can provide an ideal taste. Glass containers have a feature of uneven heating.
- Ceramics inside unglazed will actively absorb odors. Therefore, when preparing products with a specific taste, it is better to use other dishes.
- Always send the pots into a cold oven, and remove them by placing them on a wooden stand. Since they can crack due to the temperature difference.
- Calorie content per 100 g - 42 kcal.
- Servings Per Container - 6
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken - 0.5 carcasses
- Potato - 12 pcs.
- Tomatoes - 6 pcs.
- Mayonnaise - 100 g
- Bay leaf - 12 pcs.
- Allspice peas - 12 pcs.
- Salt - 0.5 tsp each in each pot or to taste
- Ground black pepper - 1/4 tsp in each serving or to taste
- Garlic - 6 cloves
- Vegetable oil - for frying
Cooking chicken with vegetables in a pot
1. This dish will require half a chicken. Therefore, chop the carcass into parts. Hide one half in the refrigerator to make soup or another dish, and wash the other half under running water and pat dry with a cotton towel.
The size of the chicken pieces should be medium in size, because too large pieces may not have time to cook, and small ones will become dry during frying.
You can use any parts of the bird for this dish, at your discretion.
2. Place the pan on the stove. Pour in oil and warm well. Then send the chicken to fry. Set a large fire and fry the bird, stirring occasionally until golden brown. Do not bring it to full readiness, it will be completely prepared already in the oven.
If you are not a supporter of fried food, then you can not do this stage of cooking, and immediately lay the raw chicken in pots.
3. Put the fried chicken in pots.
4. Peel, wash, and chop the medium-sized cubes.
5. Put the potatoes in pots on top of the meat. On it lay bay leaves and allspice peas. Season the food with salt and black pepper. You can also add your favorite spices as you wish. For example, nutmeg, Provencal herbs, suneli hops are well suited.
6. Wash the tomato and cut into rings about 5 mm thick. Peel the garlic and chop finely.
A useful and easy combination is chicken meat and vegetables. You can cook chicken with vegetables in pots all year round: in summer and autumn with seasonal vegetables, and in winter and spring - with frozen ones.The result in any case will live up to your expectations.
This recipe is so simple that even an inexperienced chef will cope with it.
Vegetables can be selected and mixed according to your own taste. As a meat component, you can take chicken thighs or drumsticks, or chicken fillet. True, in this case, the dish will turn out to be less rich, which will slightly affect the taste. But it will turn out more dietary.
| Products for 1 pot of 500 ml | |
|---|---|
| Chicken meat | 100-130 grams |
| Bow | 1 tablespoon finely chopped |
| Carrot | 4 thin rings |
| Potatoes | 2 medium tubers (100 grams) |
| Cauliflower | 3-4 inflorescences (70 grams) |
| Tomato (or Tomato Paste) | 3 tablespoons (1 tablespoon) |
| Garlic | 1 large clove |
| Parsley | 1 sprig |
| Salt | taste |
| Ground black pepper | taste |
Cooking potted chicken
We clean the onions and carrots, wash and chop. Onions - as small as possible, and carrots - thin rings, then quarters.
Peel the potatoes and cut them into small cubes.
We sort cauliflower into inflorescences.
Cut the chicken fillet from the breast or thighs into small pieces.
At the bottom of the pot, spread the onions and carrots first.
Then - pieces of meat.
On top are potato slices.
Put the cauliflower on the potatoes.
If desired, add frozen green beans or any other vegetables - red bell pepper, eggplant (then the dish will look like a chanakh).
Add tomato or tomato paste.
Pour hot water, in which salt is dissolved, on the shoulders of the pot, cover with lids. We put in a cold oven or in an air grill. Bake at a temperature of 200 degrees for 1 hour 20 minutes. When the pots are ready, open the lids, add the garlic passed through the press, and pepper if desired. Sprinkle the finished dish with freshly chopped parsley and leave in the oven for another 30 minutes-1 hour.
