Stew Chicken

Stew Chicken

Poultry dishes are always popular. Most often, their preparation does not require inaccessible ingredients, the cooking process itself does not take much time and effort, and the result is always pleasing. There are many ways to create culinary masterpieces of chicken, goose or turkey. You can bake them whole or in pieces, fry or stew. The latter method is considered the simplest and most suitable for lean poultry meat, as it turns out to be juicy, regardless of which recipe is chosen. For this reason, chicken stew is often present on the table of our compatriots, but if you make it according to the same recipe, it can become boring. Therefore, each hostess does not hurt to know several cooking options for this tasty and satisfying dish.

Cooking Features

Quenching a chicken is not a difficult process. With knowledge of several subtleties, even an inexperienced hostess can easily cope with the task.

  • Any chicken is suitable for stewing, if only it is not spoiled. The exception is the laying hen, which was grown entirely for other purposes. When buying poultry in a store, it’s impossible to buy one, but on the market this possibility is not excluded. But domestic chicken grown in farms is tastier and healthier than those produced in large poultry farms. And such hens are more often sold on the market.
  • Frozen poultry is always inferior in quality to fresh or chilled, because when defrosting the meat structure changes and it becomes drier. However, when you extinguish the difference, you can hardly notice, so you can buy for this and frozen product, which often costs less than fresh or chilled. But to thaw in this case, the bird still needs to be correct. It should be thawed in the refrigerator, without abrupt temperature changes. In this case, you do not have to fear that the prepared meat will be dry.
  • Stewed chickens are more tender, and less time is required for their preparation. Adult chicken is stewed for a long time, until complete softening. It is better to do this in dishes with a thick bottom and the same thick walls - it is better to keep it warm. However, it is better to choose the same utensils to extinguish the chickens. It can be a cauldron, a goose, a thick-bottomed pan, a deep frying pan with a heavy bottom.
  • Before stewing, the chicken must be cut into pieces. It is possible to purchase chicken legs or breast, chicken fillet separately for stewing.
  • Stew chicken turns out to be tastier when cooked with vegetables or in a fairly fat sauce. However, for some recipes, the gravy is prepared separately.
  • If you want the dish to turn out to be dietary, you should prefer breast or filet. In this case, the skin from the chicken before cooking should be removed - it contains the most fat and harmful cholesterol.

Stew chicken is good because it combines with almost any side dish. And if you cook it right away with potatoes or rice, the need to invent something to serve it with will disappear.

Chicken stewed in tomato sauce

Composition:

  • chicken - 1, 5 kg;
  • tomatoes - 0, 3 kg;
  • sweet pepper - 0, 2 kg;
  • bitter peppers - 50 g;
  • onions - 100 g;
  • garlic - 2 cloves;
  • fresh parsley - 50 g;
  • fresh basil - 20 g;
  • vegetable oil - how much will leave;
  • salt, bay leaf, peppercorns - to taste.

Method of preparation:

  • Wash the chicken carcass, cut it into portions.
  • Wash vegetables and towel dry.
  • Free both types of pepper from seeds and peduncles. Cut separately. Sweet pepper cut better than medium-sized squares, and bitter - very small pieces.
  • Cut tomatoes into medium slices. If desired, they can be pre-cleaned from the skin, pouring boiling water. In this case, the sauce will get more pleasant to the taste.
  • Onion, peeling, cut into small cubes.
  • Chop the garlic with a knife.
  • Heat oil in a deep pan or gooseneck. Put the chicken pieces into it and fry over medium heat until golden brown.
  • Reduce the heat, put the tomatoes on the chicken, pour in half a glass of water. If they are fleshy, then you can pour in more water - a glass or even one and a half cups.
  • Stew poultry meat with tomatoes for 5 minutes, add sweet pepper, garlic and onion, add spices, add salt. Continue to simmer on low heat for another 15 minutes.
  • Add hot peppers and greens finely chopped with a knife to the dish.
  • Stew chicken in tomato sauce for another 5 minutes.

Chicken in tomato sauce is quite spicy, so you should not serve it without a side dish. When serving, pour the dish with a small amount of tomato sauce. Also ketchup or tomato sauce can be served separately.

Chicken stew with gravy

Composition:

  • chicken - 1, 5 kg;
  • water - 2 l;
  • onions - 100 g;
  • carrots - 150 g;
  • garlic - 2 cloves;
  • flour - 30 g;
  • tomato paste - 40 ml;
  • parsley - 25 g;
  • basil - 25 g;
  • vegetable oil - how much will leave;
  • black pepper peas - 5 pcs .;
  • bay leaf - 2 pcs .;
  • salt - 5 g.

Method of preparation:

  • Wash the chicken, pat dry and cut into portions.
  • Fold the chicken into a saucepan, cover with water, bring to a boil.
  • Reduce heat, add salt, throw laurel leaves and pepper into it.
  • Boil the chicken for 20 minutes, then remove the chicken pieces and strain the broth.
  • Wash, shake off the water from the greens and finely chop it with a knife.
  • Wash the carrots, scrape with a knife and rub on a fine grater.
  • Remove the husks from the onion, cut it into small pieces.
  • Chop the garlic with a knife.
  • Heat the oil in a frying pan and fry in it until golden brown onions.
  • Add carrots and fry for another 5 minutes.
  • Put the tomato paste in the pan and simmer for another 5 minutes.
  • Pour in flour, mix well.
  • In small portions, constantly stirring the gravy, enter a liter of broth. Cook a little so that the gravy becomes thicker.
  • Fold the chicken into the cauldron and pour it with gravy. Add greens and garlic. Simmer for 5 minutes, then turn off the heat and hold the dish for a quarter of an hour under the lid so that the poultry meat is saturated with the aroma of greenery and spices, and the sauce absorbs the smell of meat.

When serving chicken stewed according to this recipe, to the table, do not regret the gravy, with it the dish will be much juicier and more fragrant.

Chicken stew with sour cream

Composition:

  • chicken (you can take a fillet) - 1 kg;
  • sour cream - 0.5 l;
  • water - 0, 2 l;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • salt, pepper, turmeric - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash poultry meat, blot with a napkin, cut into small pieces.
  • Cut onion peeled onion into thin half rings.
  • Grate the grated carrots for Korean salads. If there is no such grater, you can use the usual one by selecting the side with large holes.
  • Dilute sour cream with boiled water, add salt, pepper and turmeric, mix.
  • Heat oil in a roaster or cauldron, put chopped vegetables in it and fry them until golden brown on medium heat.
  • Put the chicken pieces in the goosebump, fry them for 5 minutes with the vegetables.
  • Fill with sour cream sauce and, turning down the heat, simmer until ready. It usually takes 35-45 minutes, but if your pieces are large, you can increase the time by 5-10 minutes.

The chicken in sour cream sauce is tender, soft and juicy. You can serve it with any side dish, but it is especially well combined with potatoes and rice.

Simple chicken stew recipe

Composition:

  • chicken fillet - 0, 7 kg;
  • sour cream - 0, 2 l;
  • mayonnaise - 0, 2 l;
  • salt, spices - to taste.

Method of preparation:

  • Chicken fillet, washed and dried, cut into small pieces.
  • Salt and pepper, cover with sour cream and mayonnaise. Mix well so that the sauce envelops each piece.
  • Put on low heat and extinguish for 30-40 minutes.

Despite the fact that the chicken according to this recipe is cooked very easily, the taste of the dish is remarkable. And it is absolutely universal, that is, it can be served with cereals, and vegetables, and pasta. If desired, a sauce can be served separately to the dish.

Chicken stewed in cream sauce

Composition:

  • chicken fillet - 0, 8 kg;
  • cream - 0, 3 l;
  • onions - 100 g;
  • dried herbs - 20 g;
  • paprika - 5 g;
  • nutmeg - a pinch;
  • salt - to taste;
  • flour - how much will leave;
  • vegetable oil - how much will leave.

Method of preparation:

  • Chicken fillet, rinse and blot with napkins. Cut into large, flat pieces and beat them off lightly. To prevent meat fibers from sticking to the culinary hammer, place the chicken pieces in the bag. This will also prevent splashing of juice.
  • Peel the onion and cut it into thin rings or half rings if the onion is large.
  • In vegetable oil, brown the onions until golden brown, temporarily remove it from the pan.
  • Mix sifted flour with paprika and a small amount of salt.
  • Roll chicken over flour and fry in boiling oil until crusted.
  • Fold the chicken into the cauldron, add to it the fried onions, dried herbs and nutmeg, cover with cream.
  • Put on the fire and extinguish for 20-25 minutes after the cream begins to boil.

Chicken stewed in cream has a pleasant and delicate taste, an exquisite aroma. This is not a shame to submit even to the festive table. The dish will be even tastier if the chicken and onions are fried not in vegetable oil, but in cream.

Chicken stewed with vegetables in wine

Composition:

  • chicken fillet - 1 kg;
  • pumpkin - 0, 3 kg;
  • zucchini - 0, 3 kg;
  • leek - 0, 2 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • celery stalk - 100 g;
  • dry white wine - 0, 4 l;
  • vegetable oil - how much will leave;
  • salt, seasonings - to taste.

Method of preparation:

  • Cut the chicken into small pieces, fry in vegetable oil until golden brown, put on a plate.
  • Peel the onions, cut half of them into thin half rings, cut the remaining onion into large thick bottom saucepan.
  • Do the same with carrots, chop half of it on a grater, chop half and send into a saucepan.
  • Peel and slice pumpkin and zucchini into large cubes, place them in a saucepan with other vegetables.
  • Fill the vegetables in the pan with water so that they cover them completely. Extinguish them until ready, drain and strain the broth.
  • In the same oil, where the chicken was fried, fry in turn the sliced ​​leek, a mixture of chopped onion and carrot.
  • Combine the vegetables, place the chicken to them, pour in the wine and stew for 15 minutes.
  • Add broth, stew for another 15 minutes.
  • Combine steamed vegetables with chicken, mix, salt and season to taste. Then on low heat another 10-15 minutes and serve to the table.

This recipe for chicken stew is good because it does not require the preparation of a side dish. However, if you add potatoes to the dish, it will only benefit from it.

Chicken stewed in pots

Composition:

  • chicken - 1, 5 kg;
  • potatoes - 0, 75 kg;
  • onions - 0, 25 kg;
  • carrots - 0, 25 kg;
  • zucchini - 0, 2 kg;
  • cabbage - 0, 2 kg;
  • vegetable oil, garlic - how much will go;
  • sour cream - 100 ml;
  • water - 100 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Cut the chicken into small pieces and fry them until golden brown in vegetable oil, divide into 2 approximately equal parts.
  • Peeled potatoes and zucchini cut into cubes.
  • Shred cabbage.
  • Coarsely rub the carrots.
  • Cut onions into small cubes.
  • Fry onion with carrot until golden brown.
  • Butter, in which the vegetables were fried, mix with sour cream, dilute with water.
  • Crush garlic with a hand press (3-5 cloves are required).
  • Grease the pots with vegetable oil and spread the potatoes over them.
  • Place half of the chicken on top.
  • Next, lay out the cabbage, the rest of the chicken, fried vegetables, zucchini.
  • Pour a small amount of sour cream sauce, spread garlic on top.
  • Cook the chicken with vegetables in the oven for an hour at a temperature of 180-200 degrees.

Chicken stewed in pots is a complete dish that does not require any additions, tasty and satisfying.

Stew chicken is inexpensive, cooks easily and at the same time, like many. The presence of a large number of recipes allows everyone to choose the appropriate option.

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