The secret to delicious pot dishes is the richness of the broth. If you are cooking chicken fillet - by all means pay special attention to spices and vegetables. They should create an appropriate “entourage” for a tender chicken. One of the favorite techniques is the use of prunes. If this dried fruit is to your and your family's taste - do not use it. Another great way is to make a rich meat and bone broth. Ideally, it should also be chicken, and bones and giblets will do.
Potted Chicken Breast - General Cooking Principles
• You can cook chicken breast in pots with vegetables, mushrooms, fruits and cereals, or with various self-made sauces.
• Chicken before use is well washed and dried, blotted dry with a paper towel. You can skip a step with drying, but it will be more difficult to cut a wet piece. Chicken breast is molded in small square pieces or thin short strips, necessarily cutting only across the fibers. The pieces are placed in clay or ceramic containers immediately or pre-fried with vegetables.
• Fill the pots, laying out the components of the dishes in layers or mixed together. Sauce, decoction of meat or vegetables, and water must be added to each container. Additionally add fat, both vegetable and cream.
• Clay or ceramic pots are fragile dishes. If such containers are placed in a hot oven, they can crack. Therefore, before filling them slightly warmed up or put in a cold oven.
• The cooking temperature depends on the oven used. Electric oven should be heated to 200 degrees. The gas dishes are cooked at 180 degrees.
Roast with chicken breast in a pot
Ingredients for one big pot:
• half a large chicken breast 350-400 gr .;
• one large tomato; • two small eggplants;
• six potatoes;
• small carrot - 2 pcs .;
• garlic;
• two bulbs;
• a bunch of dill;
• fresh parsley;
• sprigs of fresh basil;
• ground paprika and pepper.
Cooking Method:
1. Pour and spread a little vegetable oil over the bottom of the pot.
2. Cut the carrots into thin rings or halves of the rings, depending on the thickness of the root and lay the bottom layer.
3. Rinse the chicken thoroughly with warm water and dry slightly. Cut the meat into small pieces and free-form and place on the carrot.
4. To taste, season the chicken fillet with pepper, sprinkle with paprika, lightly salted and put on it sliced garlic slices.
5. Top with a thick layer of layed onion, chopped into half rings, and thin circles on it of potatoes and lightly salted.
6. Cut eggplants into slices about 8 mm thick and spread them evenly over potatoes.
7. Put the tomato cubes on top of the blue ones, cover with a lid and put in the oven.
8. After an hour and a half of languishing at 200 degrees, carefully remove the pot from the oven, stir well its contents and sprinkle with finely chopped greens on top.
Chicken Breast Stew in a Pot with Vegetables and Mushrooms
Ingredients for 4 servings:
• fresh champignons - 200 gr .;
• a pound of potatoes;
• chicken fillet - 500 gr .;
• one small carrot;
• 30 gr. lean and frozen oils;
• six tablespoons of homemade cream;
• 100 gr. “Dutch” cheese;
• two large onions;
• fresh herbs, hand ground pepper, curry and salt.
Cooking Method:
1. Rinse and wash the chicken several times under a stream of running water, blot dry with a towel and cut into pieces of any shape you like.
2. Cut the onion in half rings, cut the cleaned champignons into thin slices.
3. In a heated pan, pour 2-3 tablespoons of oil. In the heated fat, put onions and extinguish about two minutes.
4. Add the champignon slices, mix and continue cooking over medium heat all together for another five minutes. Put the prepared mushrooms out of the pan into a separate bowl. 5. Cut the potatoes into slices or cubes, carrot in small blocks, grate a large grater cheese.
6. Mix homemade cream with 400 ml of boiling water and mix with seasonings and ground pepper.
7. Lay the prepared products in layers into prepared clay pots. The first layer of potatoes, and on it pieces of raw meat. On top of the chicken are mushrooms fried with onions and the last is a layer of carrots. Alternatively, you can mix all the ingredients in one bowl and then arrange in pots.
8. Pour the cooked sauce into the pots so that it covers their contents for 2/3, sprinkle with cheese chips on top and put in baking.
9. Cook chicken breast with vegetables and mushrooms for 1 hour and 20 minutes. When serving, sprinkle liberally with juicy herbs.
Spicy chicken breast in a pot with prunes and apples
Ingredients:
• three large sweet and sour apples;
• half a kilo of pitted prunes;
• 450 ml sour cream, medium-fat;
• fresh parsley;
• a pound of cooled chicken breast.
Cooking Method:
1. Cut the chicken into large pieces, one fillet into four pieces.
2. Rinse prunes and soak in boiling water for half an hour. Stewed berries slightly squeeze and cut into strips or cubes.
3. Rub the chicken pieces with the ground pepper mixed with salt well and fry until golden in vegetable oil.
4. Remove the peel, the core and the seeds from the apples, cut the fruits into large slices. Mix crushed prunes with apples.
5. Put the fried pieces of chicken in the pots, on them - prunes mixed with apples.
6. Pour all sour cream and put in a hot oven (180 degrees) for a quarter of an hour.
7. Put the finished breast on the plates and garnish with finely chopped parsley.
Dietary chicken breast in a pot with milk sauce
Ingredients:
• white, without skin and bones, chicken meat - 1.8 kg;
• a glass of cow's milk;
• a tablespoon of baking flour;
• half a cup of low-fat sour cream;
• 40 gr. hard cheese
Cooking Method:
1. Thoroughly wash the breast with running cool water and wipe dry with a paper napkin, cut into thin strips. 2. Dry the flour in a dry steel frying pan to a creamy shade and, while stirring slowly, add hot milk to it. Bring sauce to a boil and remove from heat.
3. Spread the crushed breasts in pots, cover with milk sauce and sprinkle with fine cheese chips.
4. Close the lids and bake at 180 degrees for 20 minutes.
Chicken breast stew in a pot with dry mushrooms
Ingredients:
• two bulbs;
• 50 gr. any dried mushrooms;
• 300 gr. chicken breast;
• half a cup of drinking water;
• 600 gr. pumpkin.
Cooking Method:
1. Wash dried mushrooms with cold water, then fill them with warm water and leave for one hour. Then re-rinse and drain in a colander. After dripping moisture, chop the mushrooms into slices.
2. Remove the rind from the pumpkin, separate the fibers with seeds, and cut the hard vegetable flesh into small blocks.
3. The breast is cut into small pieces, and the onions are chopped.
4. Collect chicken, chopped onions and mushrooms in one bowl. Mix all the products well together and immediately place them in four clay pots.
5. Add a little ground pepper to each one, salt it and fill with two thirds with water or meat broth. You can additionally pour in a tablespoon of vegetable oil.
6. Place in the oven at room temperature and immediately turn on the heat. After the temperature rises to 180 degrees, simmer the chicken breast in pots for 50 minutes.
Chicken breast in a pot with buckwheat
Ingredients:
• chicken (fillet) - 300 gr .;
• 150 grams of buckwheat;
• two sheets of dry lavushka;
• bitter onion head;
• garlic;
• 3 tsp. homemade butter;
• small carrot;
• refined oil;
• seasoning “For cooking chicken”.
Cooking Method:
1. Chop onions in half-centimeter cubes, and cut the fillets and carrots larger, the carrots - in centimeters, and the breast twice.
2. Put the pieces of meat in the pan, add a half spoonful of butter and put on a little heat. 3. As soon as all the extracted juice has evaporated, add the onions and carrots and continue to stew all together for five minutes. Make sure not to overdry meat, and vegetables are not burnt, stir from time to time.
4. At the end, add crushed garlic press, season with freshly ground pepper, mix and remove from the stove.
5. Rinse the buckwheat with water and transfer it to the pan to the fried breast, mix.
6. Spread the contents of the pan in clay pots and add enough water to completely cover the contents.
7. Put a small leaf of Lavrusha in each portion, cover with lids and place in the oven.
8. At 180 degrees protomite about half an hour. Then remove, add a teaspoon of butter and return to the oven for another 10 minutes.
9. Before serving, be sure to stir the dish.
Chicken Breast - cooking tricks and helpful tips
• Do you want to cook a dietary dish of chicken breast in pots - do not pre-fry the meat with fats and do not add them to the pottery when laying the products.
• To add the juiciness of the breast that has been frozen, marinate it in advance. The easiest and most affordable marinade - kefir, mayonnaise or sour cream will also do. Soy sauce, a priori, well softens the fiber of bird fillet.
• lost pot caps? Do not worry, replace them with food foil. Pre-cut from the sheet the squares of a slightly larger size than the neck and cover them with filled containers, well wrapping foil around the entire circumference.
• Let the cooked dish stand in the unplugged hot oven for about a quarter of an hour, it will become much tastier.
