Chicken with potatoes, under mayonnaise, and even seasoned with garlic - an incredibly tasty dish. It is cooked very simply and quickly, and the result is a complete dish, which will not need to prepare a side dish separately.
Baked or stewed in whole or in separate pieces, chicken with potatoes, garlic and mayonnaise would be appropriate for any table. It does not matter, it is a daily meal or a festive menu.
For a family dinner, you can cook chicken wings or shins, thighs or a whole chicken carcass are better suited to the festive table. Stewed with potato fillets will be appropriate in both cases.
General principles of cooking chicken with potatoes, garlic and mayonnaise
Whether frozen or chilled chicken is used does not have a special role. But it is still better if you freeze the bird yourself - in this case you will not have to worry about the quality of the chicken.
Defrost the bird correctly. Do not soak in water, do not use the microwave. This will accelerate the thawing, but the meat fibers after cooking will become stiff, since most of the juice will leave the chicken in the process of forced defrosting. Take care of the bird in advance - transfer it from the freezer to the table or to the common chamber of the refrigerator.
If the products need to be kept in mayonnaise - do it in advance. Ideal to marinate in the evening, placing in the refrigerator overnight. In extreme cases, you need to let stand on the table for at least half an hour. The dish will be richer if you use homemade mayonnaise.
Despite the fact that garlic has a bright aroma and taste, you should not forget about spices. Black pepper is always used. Additionally, you can take ready-made sets of spices for potatoes and chicken, or purchase them separately.
Turmeric and paprika are considered classics for baked chicken dishes. Condiments not only add spice to the dish, they change the color of the chicken. Rosy crust becomes more golden, with a pleasant reddish tinge.
If the recipe uses cheese, add a little nutmeg. It perfectly emphasizes gentle creamy tastes. Marjoram is the perfect flavor for such a dish, it equally emphasizes the taste of chicken and potatoes.
Rosemary and basil will add a touch of Mediterranean cuisine to this dish, and oregano will add flavor.
Stuffed chicken with potatoes, garlic and mayonnaise in a slow cooker
Ingredients:
whole chicken carcass, weighing up to one and a half kilograms;
teaspoon curry seasoning;
two cloves of garlic;
a quarter spoon of red pepper;
a sprig of fresh rosemary;
two sour apples;
mayonnaise - 3 tbsp. l .;
150 gr. prunes without stones.
Cooking Method:
Prune scald with boiling water, pour with cool water and leave it for 10 minutes. Then re-wash and dry. We clean the potatoes, cut off the peel of apples, remove the core with the seeds.
Cut the potatoes and apples into small pieces, put them in a bowl, together with prunes. Here we also put chopped garlic and mix everything thoroughly.
In a small plate combine curry, red pepper and salt. Rub the mixture with the bird’s carcass outside. Inside we lay the potato filling, exactly as much as it will fit, we connect the legs together with a thick thread.
Omit the chicken in a greased bowl, spread out the remaining stuffing.
Cooking by running the “Baking” option for one hour. At the end of the program, gently turn the bird on the other side and again start the slow cooker, activating the previous mode for another 1 hour.
Chicken stew with potatoes, garlic and mayonnaise in a pan
Ingredients:
medium-sized potatoes - 8 pieces;
Chicken fillet not frozen - 600 gr .;
bulb;
small head of garlic;
a glass of home "Provensal";
a spoon of dried pounded dill;
vegetable oil;
seasonings for frying chicken.
Cooking Method:
Cut the fillet into small oblong pieces, sprinkle with spices. Mix well, add vegetable oil to the chicken and mix well again. We give to marinate at room temperature for half an hour.
Putting chicken in hot oil in a pan. After frying until the color changes (the meat should turn white), add the onion half rings, chopped garlic and continue to cook. After frying one and a half minutes, lay out thin sticks of potatoes. Put the mayonnaise, lightly salt, sprinkle with dried dill. Pour 250 ml of cool water and, setting the minimum heat, simmer for about 35 minutes, focusing on the readiness of potatoes.
Chicken drumsticks with potatoes, garlic and mayonnaise in the oven with cheese
Ingredients:
20 tubers, medium size;
four onions;
400 gr. good spicy cheese;
chicken drumsticks - 15 pcs .;
450 gr. mayonnaise;
garlic;
fresh dill;
Spice set “For chicken in the oven”;
Cooking Method:
Cut potatoes with thin slices and onion in half rings. Fold in different bowls, pour with mayonnaise and mix.
We wash the legs, chop off the lower cartilage. We spread the chicken into a convenient container, salt it, add spices with mayonnaise, mix.
Marinated vegetables and chicken for about an hour, spread everything in layers on a greased baking sheet. First, spread the potatoes evenly, then the onions. Top lay the chicken legs.
In the remaining mayonnaise crush four large garlic cloves. Mixed, grease sauce legs. Put the pan in the oven. Cooking at 220 degrees for at least 45 minutes.
Baked chicken with potatoes, garlic and mayonnaise: a thigh recipe with ginger in tomato sauce
Ingredients:
chicken thighs - 1 kilogram;
three onions;
kilo of potatoes;
ginger root, 2 cm;
two spoons of unsalted thick tomato;
garlic;
cups of mayonnaise, homemade (without mustard).
Cooking Method:
Peel the ginger root, cut it into small cubes. Optionally chop the onion, cut the garlic teeth into thin slices.
Put the mayonnaise in a bowl, stir it with the tomato. Add a little salt, ginger, pour about 0.5 tablespoons of ground pepper. Adding onions and garlic, stir well.
Put the washed hips in a large bowl, pour over the sauce and mix. Chicken pieces should be completely covered with mayonnaise dressing. Cover the bowl and set aside for half an hour or a little longer.
Apply vegetable oil on the bottom and walls of deep form with a thin layer. We put in it coarsely chopped potatoes, pour half a centimeter from the bottom of the water. Top carefully lay the marinated thighs and pour them with the sauce remaining in the bowl, wrap the form with a sheet of foil.
Put the container in a hot oven. First, cook half an hour under the foil, then another 15 minutes without it.
Chicken wings with potatoes, garlic and mayonnaise in foil
Ingredients:
large chicken wings - 5-6 pcs .;
two small carrots;
a pound of potatoes;
garlic (two large slices);
three spoons of mayonnaise;
two spoons of spicy adjika.
Cooking Method:
Cooking marinade. Mix the adjika with mayonnaise, add the grated garlic, salt and mix thoroughly.
We flush the wings. We cut them into two parts along the joint and cover them well with marinade. Put it in a bowl, marinate for about half an hour.
Peeling potatoes, cut into larger cubes, and carrot straw. We spread the vegetables to the chicken, stir and let stand for another ten minutes.
We lay out a deep form with foil so that it hangs down the sides. We spread the marinated vegetables on it, and the wings on top of them. Wrap free hanging edges, tightly pinch.
We put the form in the oven, heated to 190 degrees, cook the wings with potatoes for half an hour. Unfold the foil, bring the dish to readiness for half an hour.
Chicken with potatoes garlic and mayonnaise under a cheese hat: a recipe from the hips
Ingredients:
big chicken thighs - 4 pieces;
a kilo of medium-sized potatoes;
100 gr. fresh “Russian” cheese;
two bulbs;
half a cup of high fat mayonnaise;
garlic;
2 spoons of butter, lean.
Cooking Method:
Wash the hips in cool water. Remove the skin from them, remove the bones. Chop the separated fillets smaller, put in a bowl. Salt, put a half tablespoons of mayonnaise and a little ground pepper. Throwing two cloves of garlic to the chicken through the press, mix well.
We rub with oil a form, in regular intervals we spread chicken meat on it.
Top layed onions, shredded with quarters of rings.
We clean the potatoes, cut them into thin cubes, spread in a wide bowl. Add salt and pepper and mix. We shift the potatoes from the bowl to the form and evenly distribute the onion layer.
Set the baking tray or grill in the middle level of the oven and heat it to 190 degrees. We put on a grid with potatoes and cook 50 minutes. Rub the cheese on top, put the form in the oven for another ten minutes. We reach, when the cheese chips melt well and its layer is slightly reddened.
Simple chicken recipe with potatoes, garlic, mayonnaise and cheese for the slow cooker
Ingredients:
a pound of washed and dried chicken fillet;
700 gr. potatoes;
three large onions;
ready mix “Seasonings for potato dishes”;
one and a half tablespoons of mayonnaise;
garlic;
30 ml of frozen butter;
150 gr. “Kostroma” or similar cheese can be a little dried up.
Cooking Method:
Chicken fillet, strictly across, cut into centimeter thickness chunks. Slightly repulse through the package, cut it in half.
We cut the potatoes with rings no more than 8 mm thick, thinly, cut the onions with quarters of rings.
Pouring oil into the brew bowl, spread the chicken. Sprinkle the pieces with ground pepper, add some salt.
Put the potatoes on the fillet, season with spices “For potato dishes”. Cover the potato layer with onions.
We lower the lid, activate the mode "Baking".
Press mayonnaise some garlic into mayonnaise, add grated cheese, mix.
Half an hour after the launch of the program, we lubricate the surface of the products laid out in the bowl with garlic-cheese sauce. We continue to cook until the end of the program.
Tricks of cooking chicken with potatoes, garlic and mayonnaise - tips
For chopping garlic is better suited fine grater. The aroma will be brighter and taste richer.
When baking a whole carcass, the bird is initially better to put the breast down, so that all the juices flow down on it. Dry meat will be softer and softer.
You can dilute the fat content of high-calorie mayonnaise with low-fat sour cream or low-fat, non-fat yogurt.
