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 invariably pleasing. There are many ways to create culinary masterpieces from chicken, goose or turkey. They can be baked whole or in pieces, fried or stewed. The latter method is considered the simplest and most suitable for lean poultry meat, as it turns out juicy no matter which recipe is chosen. For this reason, stewed chicken is often present on the table of our compatriots, but if you make it according to the same recipe, it can get boring. Therefore, it does not hurt for every housewife to know several options for preparing this delicious and satisfying dish.

Cooking features

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

• Any chicken is suitable for stewing, as long as it is not spoiled. The exception is the laying hen, which was grown for completely different purposes. When buying a bird in a store, it is impossible to purchase one, but on the market such a possibility is not excluded. But homemade chickens grown on farms are tastier and healthier than those produced at large poultry farms. And such chickens are often sold in the market.
• Frozen poultry is always inferior in quality to fresh or chilled, since when defrosted, the structure of the meat changes and it becomes drier. However, when stewing, you are unlikely to notice the difference, so you can also purchase a frozen product for this, which most often costs less than fresh or chilled. But in this case, you still need to defrost the bird correctly. It should thaw in the refrigerator, without a sharp change in temperature. In this case, you do not have to fear that the finished meat will be dry.
• Stewed chickens come out more tender, and they take less time to cook. An adult chicken is stewed for a long time, until completely softened. It is better to do this in dishes with a thick bottom and the same thick walls - it retains heat better. However, it is better to choose the same utensils for stewing 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. You can purchase separately chicken legs or breast, chicken fillet for stewing.
• Stewed chicken is tastier when cooked with vegetables or in a fairly fatty sauce. However, according to some recipes, the gravy is prepared separately.
• If you want the dish to turn out to be dietary, preference should be given to breast or fillet. At the same time, the skin from the chicken must be removed before cooking - it contains the most fat and bad cholesterol.

Braised chicken is good because it goes well with almost any side dish. And if you immediately cook it with potatoes or rice, there will be no need to figure out how to serve it to the table.

Chicken stewed in tomato sauce

• chicken - 1.5 kg;
• tomatoes - 0.3 kg;
• Bell pepper- 0.2 kg;
• bitter capsicum - 50 g;
• onions - 100 g;
• garlic - 2 cloves;
• fresh parsley - 50 g;
• fresh basil - 20 g;
• salt, Bay leaf, peppercorns - to taste.

Cooking method:

• Wash the chicken carcass, cut it into portions.
• Wash the vegetables and pat dry with a towel.
• Free both types of pepper from seeds and stalks. Cut separately. It is better to cut sweet pepper into medium-sized squares, and bitter - into very small pieces.
• Cut the tomatoes into medium sized slices. If desired, they can first be cleaned of the skin by dousing with boiling water. In this case, the sauce will turn out to be more palatable.
• Onion, freeing from the peel, cut into medium-sized cubes.
• Heat oil in a deep frying pan or casserole dish. Put the chicken pieces in it and fry over medium heat until golden brown.
• Reduce the heat, put the tomatoes to 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 glasses.
• Stew poultry meat with tomatoes for 5 minutes, add sweet peppers, garlic and onions, add spices, salt. Continue to simmer over low heat for another 15 minutes.
• Add to a meal hot peppers and finely chopped greens with a knife.
• Simmer the chicken in the tomato sauce for another 5 minutes.

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

Braised chicken with gravy

• 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 go;
• black peppercorns - 5 pcs.;
• bay leaf - 2 pcs.;
• salt - 5 g.

Cooking method:

• Wash the chicken, dry with a towel and cut into portions.
• Put the chicken in a saucepan, cover with water, bring to a boil.
• Reduce the heat, add salt to the water, throw bay 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 grate on a fine grater.
• Remove the husk from the onion, cut it into small pieces.
• Mince the garlic with a knife.
• Heat the oil in a frying pan and fry the onion in it until golden brown.
• Add carrots and fry for 5 more minutes.
• Add the tomato paste to the pan and simmer for another 5 minutes.
• Add flour, mix well.
• In small portions, constantly stirring the gravy, add a liter of broth. Simmer a little to thicken the gravy.
• Place the chicken in a bowl and pour over the gravy. Add herbs and garlic. Extinguish 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 herbs and spices, and the gravy absorbs the smell of meat.

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

Chicken stewed with sour cream

• chicken meat (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;

Cooking method:

• Wash poultry meat, blot with a napkin, cut not large pieces.
• Cut the peeled onion into thin half rings.
• Grate for Korean salads peeled carrots. If there is no such grater, you can use the usual one by choosing the side with large holes.
• Dilute sour cream with boiled water, add salt, pepper and turmeric, mix.
• In a goose or cauldron, heat the oil, pour chopped vegetables into it and fry them until golden brown over medium heat.
• Put the chicken pieces in the goose, fry them for 5 minutes along with the vegetables.
• Pour in the sour cream sauce and, reducing the heat, simmer until tender. This usually takes 35–45 minutes, but if your pieces are large, then the time can be increased by 5–10 minutes.

chicken in sour cream sauce turns out tender, soft and juicy. It can be served with any side dish, but it goes especially well with potatoes and rice.

Easy Chicken Stew Recipe

• chicken fillet - 0.7 kg;
• sour cream - 0.2 l;
• mayonnaise - 0.2 l;
• salt, spices - to taste.

Cooking method:

• Chicken fillet After washing and drying, cut into small pieces.
• Salt and pepper, pour sour cream and mayonnaise. Mix well so that the sauce coats each piece.
• Put on low heat and simmer for 30-40 minutes.

Despite the fact that the chicken according to this recipe is very easy to prepare, the taste of the dish is wonderful. And it is absolutely universal, that is, it can be served with cereals, vegetables, and pasta. Sauce can be served separately if desired.

Chicken stewed in creamy sauce

• 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 go;
• vegetable oil - how much will it take.

Cooking method:

• Rinse the chicken fillet and blot with napkins. Cut into large flat pieces and beat them lightly. To keep the meat fibers from sticking to the mallet, place the chicken pieces in a bag. This will also prevent the juice from splashing.
• Peel the onion and cut it into thin rings or half rings if the onion is large.
• Brown the onion in vegetable oil until golden brown, remove it from the pan temporarily.
• Mix the sifted flour with paprika and a little salt.
• Dip chicken in flour and fry in hot oil until crispy.
• Put the chicken in a cauldron, add the fried onion, dried herbs and nutmeg to it, pour in the cream.
• Put on fire and simmer for 20-25 minutes after the cream begins to boil.

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

Chicken stewed with vegetables in wine

• chicken fillet - 1 kg;
• pumpkin - 0.3 kg;
• zucchini - 0.3 kg;
• leek - 0.2 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• stalk of celery - 100 g;
• white dry wine- 0.4 l;
• vegetable oil - how much will go;
• salt, seasonings - to taste.

Cooking method:

• Cut the chicken into small pieces, fry in vegetable oil until golden brown, put on a plate.
• Onion peel, cut half of it into thin half rings, cut the remaining onion into large pieces, put in a saucepan with a thick bottom.
• Do the same with carrots, chopping half of it on a grater, coarsely chopping half and sending it to the pan.
• Peel and cut the pumpkin and zucchini into large cubes, put them in a saucepan with other vegetables.
• Pour the vegetables in a saucepan with water so that it completely covers them. Stew them until tender, drain the broth and strain.
• In the same oil where the chicken was fried, fry the sliced ​​​​leek, a mixture of chopped onions and carrots in turn.
• Combine the vegetables, put the chicken on them, pour in the wine and simmer for 15 minutes.
• Add broth, simmer another 15 minutes.
• Connect vegetable stew with chicken, mix, salt and season to taste. Simmer over low heat for another 10-15 minutes and serve.

This chicken stew recipe is great because it doesn't require a side dish. However, if you complement the dish with potatoes, it will only benefit from this.

Chicken stewed in pots

• 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.

Cooking method:

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

Chicken stew is inexpensive, easy to prepare and at the same time, many people like it. Availability a large number recipes allows everyone to choose the appropriate option.

When the next holiday approaches, each hostess thinks how to surprise her household! White meat is very tasty, but what to cook from it so that it is truly delicious! How to stew a chicken?

There is a mass interesting recipes cooking chicken meat. There are very old recipes, there are also very modern ones, with the addition of new ingredients. You can put potatoes in stewed chicken, you can mushrooms. You can stew chicken herbs, you can only with the addition of olive oil and salt. Everything as you wish, the recipe should always be oriented to the tastes of your family.

How to stew potatoes with chicken

For cooking delicious chicken we will need

• floor chicken,
• potato,
• red bell pepper,
• tomato paste,
• olive oil,
• tomatoes,
• bulb of medium size,
• honey mushrooms,
• marjoram greens.

How to cook this delicious chicken.

The most important thing is to cook all the ingredients separately so that the tastes do not interrupt each other.

Stew the chicken divided into parts separately over low heat in olive oil by adding a little water. Close with potatoes. The chicken should be juicy.

We clean the potatoes, stew in a separate pan. We also separately overcook onions, tomatoes, bell peppers, mushrooms, tomato paste, add salt and sugar to taste.

Next, take a large frying pan or goose casserole and shift all the ingredients together, mix. Bake in the oven for no longer than 10-15 minutes, watching that the chicken does not dry out, if desired, you can add water or broth. Sprinkle with marjoram before serving.

How long to stew chicken

Each hostess chooses the degree of readiness of the chicken herself. And it is also very important to consider what kind of chicken you have: homemade, farm, imported ...

Modern chicken legs or chicken, you need to stew no more than 40 minutes, otherwise it will become too soft.

If the chicken is homemade or farmed, that is, it had free range and is not a broiler, then such a chicken should live in your pan for much longer before serving (from one and a half to two hours).

Chicken stew in pots

We will need:

• one domestic chicken
• one large carrot
• one head of white onion
• cranberries, two tablespoons,
• two tablespoons of homemade thick sour cream,
• green pea,
• bouillon
• flour,
• buckwheat porridge

Recipe:

• We chop the chicken into pieces, put them in pots, cut the carrots into half rings, add to the chicken. We add broth. We put in the oven. We simmer forty minutes. Next, we look, if necessary, add more broth, put overcooked onions, some cranberries and green peas. We simmer for another half an hour. Salt to taste.
• Separately, we prepare the "ears".
• From an egg, flour and water, knead the dough, roll it out thinly, the mode is in the shape of rhombuses, the size is eight by five centimeters. Lubricate the edges of the resulting dough with an egg, put the filling (cooked buckwheat) and connect the edges. We bake our “ears” in the oven until fully cooked.

One of my favorite dishes is stewed chicken with carrots. I can’t say that such a chicken is cooked quickly, but still it is a very simple dish in terms of cooking. And most importantly, chicken with carrots is unusually juicy and tasty. This dish goes well with any side dishes: with potatoes, with legumes, with cereals.

Recipe for stewed chicken with carrots

For 1 chicken, we need 2 medium onions, 1 large carrot, half a green apple and 3-4 cloves of garlic. It is not necessary to put an apple, but it turns out tastier with it.

Cut the chicken into small pieces. You can take not a whole chicken, but buy only the drumsticks, or only the thighs, or any other parts of the chicken carcass. Chicken skin can be removed if you follow the figure, as the dish turns out to be quite fatty due to vegetable oil.

Before cooking the chicken, I sprinkle it with spices and let it stand for at least half an hour. For this dish, I like to use turmeric, it gives a yellow color and, in combination with carrots, the whole dish ends up golden. But in principle, other seasonings for chicken that you like are also suitable.

In order not to use two pans, I start cooking with onion frying. After it, the pan remains almost clean and you just need to add a little oil to fry the chicken after the onions and carrots.

We rub the carrots on a coarse grater. Cut the onion as small as possible and fry it in a sufficient amount of vegetable oil until Brown. If there is not enough oil, then the onion will begin to burn, and if the onion turns out to be insufficiently fried, the taste of the dish will turn out to be completely different. Therefore, it is worth spending time and making sure that the onion is well fried, but not burnt. Pour the carrots into the fried onions and mix so that it is slightly stewed. Carrots do not need to be fried. Transfer to a separate bowl and set aside.

Fry chicken pieces over medium heat until nicely browned.

We spread the chicken in a cauldron or in a saucepan with a fairly thick bottom, pour hot boiling water so that the water is flush with the upper pieces. On the strong fire bring to a boil and reduce the heat to the smallest. The dish should boil slightly, but not bubbling. We cover with a lid.

Stew the chicken for about 40-50 minutes, then salt, add whole cloves of garlic, apple slices and add onion fried with carrots. We mix. After these manipulations, we let it stew for another 15 minutes, turn it off and leave it to stand under the lid for about five minutes.

On the picture chicken stew with carrots and with millet porridge.

If you want to cook a delicious, but simple and affordable dish for family dinner or dinner, stewed chicken in sauce is almost perfect. Chicken is much cheaper than pork or beef, not too fatty and is loved by many as a meat in principle. Tender and satisfying, even ruddy legs, even lean chicken breast fillet. Even the wings are excellent stewed. You can choose any part of the chicken carcass and cook it in a stew. Everything will depend only on your taste.

There are also countless options for the sauce in which stewed chicken is cooked. For stewing, tomato sauce, and sour cream, and cream, and mushroom are suitable. Can be stewed in soy sauce or mustard. I can't even list everything at once. possible options sauce in which stewed chicken is cooked. One article is definitely not enough.

Therefore, I propose to get acquainted with a small but very tasty part of the recipes for cooking stewed chicken and make a choice for yourself. And then feel free to cook hearty delicious dinner for the whole family. We have already considered, but today we will stew chicken as a dish on its own, and the side dish will be separate and you can choose to your taste.

Chicken stew in tomato sauce

One of the simplest and delicious ways cook chicken stew is to do it in tomato sauce. This sauce does not require complex ingredients, but tomato flavor with sourness it goes well with chicken meat. For the sauce, you can use tomato paste, fresh tomatoes or preserved in own juice. You can also take the chicken at your discretion, and the breasts and legs will be equally good in tomato sauce.

You will need:

• chicken thighs - 500 gr,
• tomatoes - 2 pcs,
• tomato paste - 2 tablespoons,
• onion - 1 pc,
• butter - 50 gr,
• vegetable oil - 4 tablespoons,
• salt - 1 teaspoon,
• thyme - 1/4 teaspoon,
• black pepper to taste.

Cooking:

1. It is most convenient to cook chicken stewed in sauce in a deep dish with a thick bottom and a mandatory lid. Put a saucepan or frying pan with high sides on the fire and pour vegetable oil. Put a piece of butter there and melt it.

2. Put the tomato paste into the oil and mix thoroughly. Lightly brown the pasta, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin can be easily removed. Grind the pulp of tomatoes into a puree. Place tomato puree on tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now put chicken pieces and onions in boiling tomato sauce. Salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the whole onion in the sauce. It will be stewed with chicken and will give the sauce its taste, but at the same time the pieces of onion in ready dish will not be.

5. Add 1-1.5 cups of boiling water to the pan and cover with a lid. Simmer under the lid over a slightly less than average fire for 35-40 minutes until the chicken is cooked. After 10 minutes of stewing, add thyme or other aromatic herbs that you like to the sauce. Keep simmering.

6. Ready-made chicken stew in tomato sauce goes well with potatoes or rice. But it can also be served as a separate dish.

Bon Appetit!

Chicken legs stewed in sour cream sauce in a frying pan

It is very easy to cook such a delicious dish as chicken stewed in sour cream. You can choose a side dish to your taste, and you will get a very tasty sour cream sauce, which, like a gravy, can be poured over not only chicken pieces, but also a side dish.

You will need:

• chicken drumsticks- 7-8 pieces,
• onion - 2 pcs,
• flour - 2 tablespoons,
• sour cream - 200 gr,
• garlic - 2 cloves,
• paprika - 1 teaspoon,
• fresh dill - half a bunch,
• chicken broth (optional) - 200 ml,
• salt and pepper to taste.

Cooking:

1. Heat vegetable oil in a large skillet. Put the chicken drumsticks and fry them until golden brown for 20 minutes. Keep turning them from side to side so they cook evenly on all sides. Lightly salt the drumsticks while frying.

2. At the same time, fry the finely chopped onion in vegetable oil in another pan. Fry it over medium heat until the onion pieces become translucent and begin to brown quite a bit. After that, pour flour into the pan, mix everything well and continue to fry already in flour.

3. Fry the onion with flour until the moment when the flour begins to blush. There will also be a pleasant smell of fried flour. The main thing is not to let it burn, so do not make a strong fire.

4. Now gradually pour the broth prepared in advance into the pan with onions and flour. If there is no broth, then you can simply replace it with hot water. After pouring the liquid, continue to stir so that the flour does not stick together into lumps. The future sauce will immediately begin to thicken due to flour, if it becomes too thick, add more liquid until you get the consistency of a good gravy.

5. Lower the heat under the skillet so that the sauce only gurgles slightly and does not actively boil. It's time to add sour cream. Add it to the skillet and stir until it is completely dissolved in the sauce. Let the sauce simmer gently for 2-3 minutes.

6. While the sauce is cooking, add spices to it, squeeze the garlic through a press and salt to taste. Do not forget that the chicken has already been slightly salted.

7. Fried ruddy chicken, which was cooked in another pan, it's time to transfer to the sauce. Put it in a pan with sour cream sauce and cover with a lid. Simmer over low heat for another 15 minutes. Chicken legs soaked in sauce and wonderful taste of spices.

8. Approximately five minutes before readiness, sprinkle the stewed chicken in sour cream sauce with fresh, finely chopped herbs.

Chicken stewed in sour cream is ready. Serve with mashed potatoes or rice, it will be very tasty. Bon Appetit!

Chicken fillet stewed in beer and soy sauce - video recipe

And now for some exotics. Although it's not to say that beer is an exotic product, we don't cook chicken in it every day. And as it turns out in vain. Beer, soy sauce, tomato sauce or adjika, a little onion or garlic. stew all this a little and a deliciously delicious chicken dish is ready.

Chicken stewed in a creamy mushroom sauce

Braised chicken is a dish that is very easy to prepare. And it usually takes very little time. Therefore, such a chicken is simply ideal in quality. quick lunch or dinner, when you want something tasty, but time is running out. How relevant this is for working culinary specialists, who simply do not have the strength for masterpieces in the evenings. The chicken stew recipe is one of my favorites. Probably because it reminds me of chicken and mushrooms, which I love so much. If you are also a fan of julienne, then such stewed chicken in cream sauce you will definitely like it.

You will need:

• chicken fillet - 600 gr,
• champignons - 400 gr,
• onions - 1-2 pieces,
• cream 20% - 200 ml,
• salt, pepper and spices to taste.

Cooking:

1. In a preheated pan with vegetable oil, fry finely chopped onions. It should become soft, translucent and lightly browned.

2. Cut the washed and dried champignons into small pieces. Add to skillet with onions and continue frying. If a lot of liquid comes out of the mushrooms, let it evaporate.

3. Fry the mushrooms until golden brown and taste good. Lightly salt them during the frying process, so they will become tastier.

4. Cut the chicken fillet into small pieces. Then add them to the fried onions and fry all together until the chicken loses its pink color and turns gray. Don't forget to stir constantly.

5. Add a tablespoon of flour to the pan and mix everything well. Flour will thicken our future creamy sauce. Fry just a little until the flour starts to brown.

6. Pour the cream into the pan and immediately reduce the heat to low. Mix everything with cream, add salt and pepper to taste. Now cover with a lid and simmer over very low heat for 10 minutes.

Lift the lid from time to time and stir the chicken in the sauce. After a few minutes, the creamy sauce will begin to thicken and take on a nice creamy color.

If desired, you can add your favorite herbs to this sauce, such as rosemary or Provence, and another clove of garlic. This will make the taste even brighter. But even in the original composition, stewed chicken in a creamy sauce with champignons is very tasty. This is how a wonderful dinner will be prepared. Call everyone to the table while it's hot.

Chicken breast in spicy creamy tomato sauce

If you have already cooked chicken stew in cream, and cooked chicken in tomato sauce, then it’s definitely time to try stewing pieces of your favorite meat in creamy tomato sauce. It's incredible delicious combination softness creamy taste and spicy tomato sourness. Braised chicken in this sauce is simply the most tender. You can cook like chicken breast, and other parts, such as fillets of thighs, drumsticks or wings.

You will need:

• chicken meat - 500 gr,
• onions - 2 pcs,
• cream - 200 ml,
• tomato paste - 4-5 tablespoons,
• butter - 50 gr,
• garlic - 1-2 cloves,
• turmeric - 1 teaspoon,
• paprika - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• cumin - 1 teaspoon,
• nutmeg - 1 teaspoon,
• salt - 1 teaspoon.

Cooking:

1. Cut the chicken breast into small pieces. If you decide to cook the wings or drumsticks, then they can be left whole. Place the chicken in a bowl and dredge in the black pepper, turmeric and paprika mixture.

2. Heat the pan and melt 25 grams of butter on it. Place the chicken pieces in the oil and fry over high heat until golden brown on all sides. The crust will be very bright due to the turmeric and paprika, which together will give an orange color.

3. In another high-sided pan, sear the remaining butter onion. Cut it into small cubes and fry until it becomes soft and browned.

4. Add cumin and nutmeg to the fried onions. Salt a little and stir. Now put in the tomato paste. It must be lightly fried, stirring constantly. Fried pasta changes color and acquires an appetizing smell. this will take approximately 5 minutes.

5. Add cream to the boiling tomato paste. Mix everything and turn off the fire. If the sauce is too thick, you can add 100 mils of hot water. by color fragrant sauce almost coral.

6. Now put the fried chicken pieces into the pan with the sauce, stir everything and cover with a lid. Simmer covered over medium heat for another 15 minutes.

But with the right approach, a lot of satisfying and delicious meals: broth with noodles, aspic, chakhokhbili and so on. Very tasty homemade chicken stew. If it is pre-marinated, then the meat turns out to be amazing, very tender, compares favorably in its palatability from a store broiler. About how to cook domestic chicken soft and juicy, and will be discussed today.

Total prep time: 3 hours + 2 hours marinating / Yield: 8 servings

Ingredients

• domestic chicken - 1.5 kg
• salt - 1.5-2 tsp.
• a mixture of ground peppers - 2-3 chips.
• lemon - 0.5 pcs.
• large onion - 1 pc.
• parsley - 0.5 bunch.
• bay leaf - 1 pc.
• hot water - 2-2.5 l

Cooking

To begin with, I held the chicken over the fire, removed the remnants of feathers, washed and dried. Then she cut the carcass into portions, cutting at the joints. This time I decided to leave the legs intact. If the bird is "at a serious age", then you can slightly beat off the pieces or make deep punctures in them with a knife.



She shifted the meat into a deep bowl, sprinkling the pieces with salt and ground pepper. I squeezed in half a lemon. I peeled the onion and cut it into thin half rings, squeezed it with force into a bowl with chicken so that as much juice as possible stood out. I left the bird in this form to marinate for 2 hours in the refrigerator (you can overnight). The acids found in lemon and onion will soften the meat fibers a little, and the chicken will become more tender.



After the specified time, I fried the chicken to seal the meat juices inside each piece. The meat was fried in portions, on a very hot, necessarily dry frying pan for about 3-4 minutes on each side, without a lid, at maximum heat.



Then, in the same frying pan, the onion, which was used for pickling, was sautéed in melted fat.



Browned chicken and onions (without fat, it can be drained) were transferred to a saucepan with a thick bottom. I added bay leaf and parsley tied with a thread to make it easier to remove them from the finished broth. Pour boiling water over so that the liquid covers the contents of the pan by 2-3 centimeters.



Bring to a boil, remove the foam and simmer for 2 hours. The fire must be medium all the time, otherwise the meat simply will not cook properly. If after the specified time the meat is still tough, then you got a very old chicken, you will have to stew it for an additional 1 hour - usually this time is more than enough to make it soft and tender. Can be topped up if needed hot water. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately get a side dish. Readiness is most conveniently checked with a fork, if the meat easily moves away from the bone and is divided into fibers, then you can remove the pan from the heat.

Chicken stewed in its own juice in a saucepan is fragrant, soft and juicy. During cooking, a lot of fat will melt, which will float to the surface of the broth, it can be carefully removed with a spoon, scooping up only the top layer. On the remaining broth, you can cook very tasty soup with noodles or just serve it with boiled egg, herbs and crackers. Bon Appetit!