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. Ways to create culinary masterpieces from chicken, goose or turkey, there are many. 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, since it turns out 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 get boring. Therefore, every housewife will not hurt to know several options for preparing this tasty and satisfying dish.

Cooking features

Stewing chicken is not a complicated process. With 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 raised for completely different purposes. When buying a bird in a store, it is impossible to buy such a bird, but on the market such a possibility is not excluded. But home-grown chickens grown on farms are tastier and healthier than those produced on large poultry farms. And these chickens are often sold in the market.
• Frozen poultry is always inferior in quality to fresh or chilled poultry, since when defrosting, the structure of the meat changes and it becomes drier. However, when stewing, you will hardly notice the difference, so you can purchase a frozen product for this, which is often cheaper than fresh or chilled. But in this case, you still need to defrost the bird correctly. It should be thawed in the refrigerator, without a sharp change in temperature. In this case, you do not have to worry about the finished meat being dry.
• Chicken stews come out more tender, and they take less time to cook. An adult chicken is stewed for a long time, until it is completely softened. It is better to do this in a dish 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 roaster, a thick-bottomed saucepan, a deep frying pan with a heavy bottom.
• Before stewing, the chicken must be cut into pieces. Can be purchased separately for extinguishing chicken legs or breast, chicken fillet.
• Stewed chicken it tastes better when cooked with vegetables or in a sufficiently 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. In this case, the skin from the chicken must be removed before cooking - it contains the most fat and bad cholesterol.

The good thing about stew is that it goes well with almost any side dish. And if you cook it right away 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.

Video recipe for the occasion:

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 individually. It is better to cut sweet peppers into medium-sized squares, and bitter ones - into very small pieces.
• Cut the tomatoes into medium-sized slices. If desired, they can be previously cleaned of the skin by pouring boiling water over them. In this case, the sauce will taste more pleasant.
• Peel the onion and cut it into small cubes.
• Heat the oil in a deep skillet or goose pan. Place chicken pieces in it and fry over medium heat until golden brown.
• Reduce heat, put 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 a glass and a half.
• Simmer poultry with tomatoes for 5 minutes, add bell peppers, garlic and onions, add spices, salt. Continue simmering over low heat for another 15 minutes.
• Add to the dish hot peppers and greens finely chopped 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 little tomato sauce over the dish. Also ketchup or tomato sauce can be submitted separately.

Chicken stew 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 it take;
• black peppercorns - 5 pcs.;
• bay leaf - 2 pcs.;
• salt - 5 g.

Cooking method:

• Wash the chicken, pat dry with a towel and cut into portions.
• Place the chicken in a saucepan, cover with water and bring to a boil.
• Reduce heat, add salt to water, throw bay leaf and pepper into it.
• Boil the chicken for 20 minutes, then remove the chicken pieces and strain the broth.
• Wash, shake off the greens from the water and chop it finely 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.
• Chop the garlic with a knife.
• Heat oil in a frying pan and fry the onion in it until golden brown.
• Add carrots and fry for another 5 minutes.
• Place tomato paste in a skillet and simmer for another 5 minutes.
• Add flour, mix well.
• In small portions, constantly stirring the gravy, add a liter of broth. Cook a little to thicken the gravy.
• Place the chicken in a cauldron and pour over the gravy. Add herbs 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 herbs and spices, and the gravy absorbs the smell of meat.

Serving the stewed chicken according to this recipe to the table, 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 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, blot with a napkin, do not cut in 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 regular one, choosing the side with large holes.
• Dissolve sour cream with boiled water, add salt, pepper and turmeric, mix.
• Heat the oil in a goose maker or cauldron, add chopped vegetables into it and fry them until golden brown over medium heat.
• Put chicken pieces in a roast pan, fry them for 5 minutes along with vegetables.
• Pour with sour cream sauce and, reducing heat, simmer until tender. This usually takes 35–45 minutes, but if you have large pieces, you can increase the time by 5–10 minutes.

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

Simple 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, washed and dried, cut into medium-sized pieces.
• Season with salt and pepper, top with sour cream and mayonnaise. Stir well so that the sauce envelops each piece.
• Put on low heat and simmer for 30-40 minutes.

Despite the fact that chicken according to this recipe is very easy to cook, the dish tastes great. And it is absolutely universal, that is, it can be served with cereals, and with vegetables, and with pasta. If desired, you can serve the sauce separately with the dish.

Chicken stewed in a creamy sauce

• chicken fillet - 0.8 kg;
• cream - 0.3 l;
• onions - 100 g;
• dried herbs - 20 g;
• paprika - 5 g;
• nutmeg- pinch;
• salt to taste;
• flour - how much will it take;
• vegetable oil - how much will it take.

Cooking method:

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

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;
• leeks - 0.2 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• celery stalk - 100 g;
• white dry wine- 0.4 l;
• vegetable oil - how much will it take;
• salt, seasonings - to taste.

Cooking method:

• 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 onions into large pieces and put them in a saucepan with a thick bottom.
• Do the same with carrots, chop half of it on a grater, chop half of it coarsely and send it to the pan.
• Peel and dice the pumpkin and courgettes, place them in a saucepan with other vegetables.
• Pour the water over the vegetables in a saucepan until they are completely covered. Simmer them until tender, drain the broth and strain.
• In the same oil where the chicken was fried, fry in turn the leeks cut into slices, a mixture of chopped onions and carrots.
• Combine vegetables, put chicken to them, cover with wine and simmer for 15 minutes.
• Add broth, simmer for another 15 minutes.
• Connect vegetable stew with chicken, stir, 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 supplement the dish with potatoes, it will only benefit from this.

Pot-stewed chicken

• 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 away;
• sour cream - 100 ml;
• water - 100 ml;
• salt, pepper - to taste.

Cooking method:

• Cut the chicken into small pieces and fry them until golden brown in vegetable oil, divide into 2 approximately equal parts.
• Cut the peeled potatoes and zucchini into cubes.
• Chop the cabbage.
• Grate the carrots coarsely.
• Cut the onion into small cubes.
• Fry onions with 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 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, and zucchini in layers.
• Pour in a little sour cream sauce, spread the garlic on top.
• Cook the chicken with vegetables in the oven for an hour at 180-200 degrees.

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

Chicken stew is inexpensive, easy to prepare, and yet popular with many. Availability a large number recipes allows everyone to choose the appropriate option.

According to statistics, the meat of this particular bird is the most popular in Russia, because at its low cost, it is very tasty and quick to cook. In the world of culinary, there are thousands of photos and videos of cooking recipes. white meat and chicken offal, but today we decided to devote an article to the topic of how to stew chicken in a pan.

All recipes are quite simple, quick and accessible even for inexperienced chefs, but for all their lightness, the dishes turn out to be incredibly tasty and very original.

How to deliciously stew chicken in a pan

Chicken baked in the oven, on the grill or on the grill, fried in a pan, boiled in broth and steamed. Chicken chops, cutlets, zrazy and dumplings, kebabs and gravies ... You can list endlessly traditional options cooking this bird, but the most popular in terms of healthy food is stewing, as chicken meat and chicken offal.

It is generally accepted that chicken itself is dry and that you get juicy and tender dish impossible. We are in a hurry to debunk the established stereotype. If you stew a chicken correctly, then you will not learn to find it more tender and tastier than this meat. But how do you cook a chicken stew so that everyone gasps?

First, let us tell you a secret, in order to get juicy chicken, you need to stew it in a pan with some kind of gravy. The culinary records contain a myriad of different types sauces, and we have selected the simplest and best recipes from them.

The classic option, and it is also the fastest and most delicious, is to stew the chicken in sour cream or cream. Chicken combined with creamy taste just gorgeous. Be sure to try this option.

The combination of chicken meat with vegetables is no less interesting and appetizing. For example, you can make a stew chicken liver with onions and potatoes with the addition of water and spices, as well as stew chicken in tomato in a pan, where you can take it as fresh tomatoes, and ready-made tomato sauce, or tomato paste.

How much to stew chicken in a pan

Equally important in stewing chicken is adherence to the time schedule. Chicken liver and meat are quite tender, and require delicate attitude, because if the cooking time is exceeded, they will simply start to fall apart, and if the heat treatment is insufficient, they will be "rubbery".

• Thus, chicken liver, chicken breasts and wings should be stewed for only 15 minutes.
• The farm chicken fillet, cut into small pieces, is stewed for 10 to 15 minutes.
• Poultry chicken meat will take a little more time - 15-25 minutes, depending on how old the bird is.
• For extinguishing chicken stomachs it will take the most time - from 40 minutes to 1.5 hours.
• Chicken hearts are more "accommodating" in this matter and will be ready in half an hour.
• Simmer chicken legs in a pan for no more than 35 and at least 25 minutes.

How to stew chicken fillet in tomato in Italian

With this recipe, you can cook a gorgeous treat yourself with your own hands. italian style... The most delicate chicken with tomato sauce will not leave anyone indifferent.

Ingredients

• Chicken fillet - 0.6 kg
• Tomato paste - 40 g;
• Onion-turnip - 2 heads
• Carrots - 2 root vegetables
• Garlic cloves 4 pcs.
• Lavrushka - 2 leaves
• Parsley - 0.5 bunch
• Dill greens - 0.5 bunch
• Salt to taste
• Black pepper - 7 peas
• High-grade white flour - 2 tbsp.
• Cool water - 250 ml.

How to stew chicken fillets in a pan

1. Cut the chicken into small pieces. Grind black pepper thoroughly in a mortar and mix with salt, 10 ml of oil and 1 clove of garlic. Rub the chicken with the resulting mass.
2. Pour oil into a well-heated frying pan, and as soon as it warms up, fry the chicken fillet in it until golden brown and transfer to a dish.
3. Preparing the passivation. Chop the onion into thin half rings and fry in a pan. At this time, rub the carrots on a coarse grater and send them to the golden onion. Press the garlic flat with a knife blade to crush it, and then chop it finely, and then send it to the sautéed vegetables. Fry everything over medium heat, stirring with a spatula, and then add flour, mix everything again and continue to fry.
4. Let's prepare the sauce. Mix the tomato paste with water and spices, and then pour the finished tomato composition into the vegetables in a thin stream, while actively stirring everything with a fork so that the flour does not become lumpy. Add salt to taste. Throw in the laurel and simmer for a couple of minutes until thickened.

Now we shift the fried chicken into the resulting tomato-vegetable marinade, and simmer the dish for another 15 minutes on low heat under the lid.

This recipe is a simplified version of the "French chicken" that you can easily cook at home even without using the oven - in a pan. This dish will fit perfectly into holiday menu, and due to its simplicity will be able to brighten up a family dinner party.

Ingredients

• Chicken breasts - 1 kg (2 pcs.)
• Turnip onion - 1 head
• Fresh champignons - 0.3 kg
• Tomato - 1-2 pcs.
• Dill greens - 1 bunch
• Semi-soft cheese - 60 g
• Cream 10% -15% - 0.4 l
• Salt to taste
• Powdered black pepper - ½ tsp.
• Flour - 1 tbsp.
• Refined sunflower oil - 80 ml.

How to stew chicken breast in a pan

1. Divide the chicken breasts into halves, and then carefully disassemble each portion into two portioned layers. As a result, we should have 8 pieces.
2. Rub each slice with salt and pepper, wrap in foil and beat off with a hammer for meat. The foil will keep your kitchen clean.
3. Breaded the broken breasts in flour and fry in oil until golden brown, then put them on a dish.
4. Pour more oil into the freed pan and fry the chopped until small cube onions, and as soon as it turns brown, add finely chopped mushrooms to it and fry them as well.
5. Then pour the cream into the pan, mix with the onions and mushrooms and add some salt.

We spread the fried chops in a creamy sauce, on top we put the tomatoes cut into circles, finely chopped dill and a layer grated cheese... Cover with a lid and simmer for 15 minutes at slightly less than medium temperature.

How to stew chicken liver with potatoes

Ingredients

• Chicken liver - 0.3 kg + -
• - 1 onion + -
• - 1 PC. + -
• - 6-8 tubers + -
• - 30 g + -
• - 1-2 glasses + -
• After a couple of minutes, we send the sliced ​​in half to the vegetable sautéing chicken livers and with constant stirring, fry them for 3 minutes.
• Next, cut the peeled potato tubers into medium cubes 2x2 cm and send them to the pan. Salt and pepper everything and pour boiling water so that the water is on a par with the potatoes.

Simmer the dish on low heat under the lid until the potatoes are cooked for 15-20 minutes.

Cook delicious chicken hearts with onions can be done in just half an hour. This dish will be a great addition to pasta, rice or potato side dishes.

Ingredients

• Chicken hearts -1-1.2 kg
• Carrots - 1 large root vegetable
• Turnip onion - 2 heads
• Curry - ½ -1 tsp
• Refined sunflower oil - 50-80 ml
• Black pepper powder - ½ tsp.
• Table salt - to taste.



How to cook stewed chicken hearts

1. Heat the pan well, pour oil into it and fry chicken hearts over medium heat for 15 minutes.
2. Next, pour onion half rings into the container, and after another five minutes - grated carrots.
3. With constant stirring, fry vegetables with hearts for 5-7 minutes, then add curry, salt, pepper, and half a glass of water.
4. Under a closed lid, simmer the hearts for 20 minutes over medium heat.

This is the most a budget option chicken menu that we offered today. But if you wish, you can improve the recipe by adding 3 tbsp along with the water. sour cream or 1-2 tbsp. tomato paste. Or you can add more vegetables, for example such a mix: chopped tomato, bell pepper and green beans.

Today, for many housewives, the most delicious and simple option lunch is a chicken stew. Indeed, this dish requires a minimum of time and ingredients. As a side dish for poultry, you can use the most different vegetables and cereals. And in combination with original sauce tender stew becomes a full-fledged decoration of the festive table.

With sour cream

Stew poultry in sour cream is for those who love very tender and juicy meat. The chicken tastes soft and creamy. To prepare it, you will need:

• 500 g chicken;
• 1 onion and 1 carrot;
• 1 glass of sour cream;
• oil and spices.

Wash and dry the bird, cut into slices. Chop the onion and carrot into strips. Heat the oil in a saucepan, send the vegetables there, and after a while the chicken. Fry the meat. After 15 minutes, pour in the sour cream and add the spices. The bird is stewed in sour cream under the lid, about 45 minutes.

Making the gravy

It is not necessary to cook the chicken right away in the sauce, because you can mix ready-made meat with the gravy. Such a juicy bird goes well with rice or buckwheat. Have to take:

• 1 chicken carcass;
• 1 onion;
• 2 carrots;
• 2 tbsp flour;
• 2 tbsp tomato paste;
• 2 liters of water;
• basil, parsley, garlic;
• salt, pepper, bay leaf;
• butter.

Cut the chicken into portions and place them in a deep saucepan. Cover with water and cook the meat for 50 minutes. In a skillet, fry the carrots and onions in oil. Boiled poultry stew in a cauldron or in a large skillet with high sides. Pour some broth into a bowl, add vegetables and wait until boiling. Then add the spices, flour and tomato paste. Stir and let sit for 12 minutes. Add herbs and garlic to the gravy and remove from heat. Let the dish sit for 7-15 minutes.

Stew in pieces

Preparing a chicken fillet dinner is much easier than making a whole carcass. Such meat is stewed much faster, moreover, there are no bones in it. Some housewives believe that fillets are usually dry, but with the right side dish and sauce, the chicken stew always comes out juicy. To prepare a dish, you need:

• 300 g chicken fillet;
• 2 tomatoes;
• 5 tbsp sour cream;
• Provencal herbs;
• pepper and salt.

For better taste chicken fillet must be properly prepared. After defrosting, fill the meat with water and leave for a while. Then remove the liquid, and cut the fillet into medium-sized pieces. Cut the tomatoes into thin slices. Preheat a skillet and send the tomatoes to fry. Salt and pepper the meat and send to the tomatoes. Top with sour cream fillet, stir and add Provencal herbs. Under the lid, such a chicken is stewed in 20 minutes.

Tip of the day: try, or rather choose your own, there are as many as 10 of them, for every taste and any set of products.

Lunch with chicken breasts in a pan

Stewed chicken breasts are especially tender and aromatic. Even a novice hostess can cook them very quickly. This dish is served both for lunch and dinner. You will need:

• 700 g chicken breast;
• 200 g mayonnaise;
• 200 g sour cream;
• salt and pepper.

To make the chicken breast stewed with sour cream more dietary, you should carefully remove the skin from it. Separate the bones and cut the meat into cubes. Mix the breasts with mayonnaise and leave for half an hour. Cook the meat in a dry skillet over medium heat. After 20 minutes, add spices and sour cream. Simmer the meat for another 15 minutes. Chicken breast stewed with sour cream will turn out to be more fried if you remove the lid in the second half of the cooking process and increase the heat a little more.

Stew with a cauldron

Cooking chicken in a cauldron allows you to achieve the maximum combination of tastes and simultaneously quickly stew all products. To implement the recipe, you need to take:

• 1 chicken carcass;
• 5 shallots;
• 1 chilli pod;
• 2 carrots;
• 5 tomatoes;
• 1 leek;
• 5 cloves of garlic;
• 2 bell peppers;
• oil, spices, parsley.

Divide the bird, salt and pepper, and season with your favorite spices. Leave the meat to soak for half an hour. Cut the carrots into slices, the peeled peppers into strips, and the peeled tomatoes into cubes. Arrange the shallots on cloves, finely chop the hot pepper, and divide the white part of the leek into rings. Stewing vegetables and chicken in a large cauldron requires preheating the container. Then pour in the oils until the bottom is completely covered. First put the garlic and chili in the cauldron. After a minute, they can be pulled out, since they have already given up their scent. Now fry the chicken with spices until golden brown, add shallots and carrots. After 10 minutes add the bell pepper, and after another 5 minutes add the leeks. After a couple of minutes, pour hot water into the cauldron and close the container with a lid. After 20 minutes of simmering, add the tomatoes and simmer for another 10 minutes. Sprinkle with parsley before serving.

With creamy sauce

Steaming vegetables and chicken with cream usually gives the dish a special tenderness and softness. If you add your favorite spices there, then the meat in a creamy sauce will also turn out to be fragrant. To bring the recipe to life, you should prepare:

• 800 g chicken fillet;
• 1 onion;
• 300 ml cream;
• dried greens;
• ground paprika;
• nutmeg, salt;
• butter and flour.

Cut the meat into cubes and divide the onion into rings. Fry in a pan with oil onion rings to a golden hue. Dip all the chicken pieces in flour and send them to the same skillet. Fry until golden brown and pour in the cream. After boiling, add herbs, paprika, nutmeg. In this creamy sauce, simmer the chicken on small fire within 15 minutes.

One of the most popular recipes for Shrovetide is not losing ground even outside this holiday, this is, cook this yummy and see for yourself that it is satisfying and tasty dish.

With wine

When we cook vegetables and chicken stew, we often want to add a bright note to the dish. If you make a bird in wine, then a festive dinner will turn out with a pleasant tart sourness. You will need:

• 500 g chicken;
• 150 g pumpkin;
• 150 g zucchini;
• 150 g leeks;
• 200 ml of wine;
• 1 carrot and 1 onion;
• 5 cloves of garlic;
• celery, salt, spices.

Peel all vegetables, chop coarsely and cook for rich broth... Fry the vegetables in a skillet with butter, then fry the chicken separately. Pour wine into the bowl where the bird was fried and stir. Now add the meat, vegetables and broth. Salt, season with spices. Chicken in wine is stewed for about 30 minutes.

With oranges

If we cook chicken stew with fruit, we get an unexpected dish with a sweet and sour aftertaste. Cooking poultry with oranges can be considered an experiment, but this is a great chance to surprise all the guests at the party. You should take:

• 7 chicken thighs;
• 2 oranges;
• 2 onions;
• 4 cloves of garlic;
• juice of half an orange;
• ginger root;
• celery, nutmeg;
• dried rosemary;
• salt and pepper.

Rub the thighs with spices, cut the onion and oranges into rings. In a wide saucepan, spread the onions first and then half the oranges. Sprinkle with grated ginger. Put the thighs on top, pour them with juice, sprinkle with rosemary. Cover the dish with the remaining oranges and add the garlic and celery. Cover the saucepan and bring to a boil. Then simmer the dish over low heat for 45 minutes. Chicken can also be stewed in a slow cooker in the "Bake" mode or in the oven.

All lovers of chicken meat are well aware of the methods of its preparation. This wonderful dietary product can be fried, marinated, grilled or oven-baked. Chicken can be boiled, thus obtaining not only wonderful meat, but also a delicious rich broth. But stewed chicken still always remains out of competition. This dish helps to fully feel the tenderness and amazing taste of poultry meat, because during the cooking process the chicken retains its many beneficial properties.

It is believed that only turkey by dietary properties ahead of the chicken. But the turkey hasn't really caught on on our tables yet. Therefore, chicken remains the unrivaled leader so far. Not to mention taste properties product, the meat of this bird is much more tender than tough beef and not as burdensome for the stomach as heavy pork. And chicken is extremely simple to prepare. And it's easy to be convinced of this.

Braised chicken - preparing dishes

The cauldron has always been and remains the best stewing utensils. This is a cast iron or aluminum cookware with thick walls. Usually housewives associate cauldron with pilaf, but this is just one of the many ways to use this dish. You can cook a wide variety of meat and vegetable dishes... The cauldron warms up evenly and not too quickly. This allows food to cook gradually and not burn. When using a cauldron, you can significantly reduce oil consumption.

In the absence of a cauldron, you can use a stewpan or duck, in which the chicken also turns out to be tender, juicy and fragrant.

Chicken stew - food preparation

General recommendations regarding the choice of chicken for stewing include the fact that it should not be cyanotic and thin. A young (up to 1 year old) and not too large (1.5 kg) chicken is an ideal choice. Poultry should be a pleasant light pink color. Good chicken has a fresh smell. If the color of the skin, meat or the smell of the product is in doubt, it is better to refuse such a purchase.

For stewed chicken, you can buy a whole carcass by cutting it into portions, or you can buy separately those parts of the chicken that are especially pleasant from a culinary point of view. Sorted fillets are often used to make chicken stew. For this purpose, it is better to choose a breast, since then the dish will be as dietary as possible.

It is better to buy chilled rather than frozen meat, but if it is still frozen, by no means
use for defrosting microwave oven or hot water... This will damage the tender chicken. If you have to cook in the morning, you can remove the product from the freezer in the evening and place it on the lower shelf of the refrigerator. If you need to hurry up with the cooking process, you can use a stream of cold water.

Chicken Stew - Best Recipes

Recipe 1: Braised Chicken Breasts

This recipe is for those who like to eat deliciously, even while staying on a diet. Chicken breast is used for cooking. The meat turns out to be very juicy and will not disappoint the hostess.

Ingredients

A pound of chicken breasts, two medium onions, three cloves of garlic, 50 grams butter, spices.

Cooking method

For cooking chicken according to this recipe, only dishes with a thick bottom are suitable. Teflon coating is encouraged, but not required. The meat is cut into long thin strips, and the onion is cut into large half rings. In a cauldron or a thick-walled saucepan, melt the butter over low heat. Lay onion and chicken in layers. The first and last layer should be chicken. We close the pan and simmer the dish until cooked for an hour or an hour and a half over low heat. When there are 10 minutes left until the end of the process, finely chopped garlic and spices should be added to the dish at the discretion of the hostess. Do not salt! Otherwise, the meat will lose its taste and juiciness. You can also salt it on a plate.

Recipe 2: Stewed chicken in wine and tomato

Gourmet recipe. This is something that you should definitely try, especially since you practically don't have to cook anything.

Ingredients

One medium-sized chicken carcass, 600 grams of dry white wine, 5 pieces of medium onions, 200 grams of tomato juice (you can successfully replace 3 tablespoons of tomato paste), 3 tbsp. tablespoons of ghee or vegetable oil, salt, red and black ground pepper.

Cooking method

Cut the gutted and washed chicken along the ridge. Grate each part with spices to taste and fry in preheated oil until a crust appears. Pour in tomato juice(or diluted tomato paste) and wine, add chopped onion in half rings. Close the lid and simmer over low heat until finished cooking.

Recipe 3: Chicken Stew with Rice and Vegetables

Cooking chicken according to this recipe will take a little longer, but the result is worth it, since it is already a chicken stew and a side dish. Such a dish will not go unnoticed.

Ingredients

Half a chicken carcass, 400-500 grams of rice, 2 medium onions, 1-2 medium carrots, 3-4 small heads of garlic, half a glass of vegetable oil, salt.

Cooking method

Wash the chicken, dry with a napkin, chop into portions. Cut the onion into half rings, and coarsely grate the carrots or cut into cubes. Pour vegetable oil into a cauldron and heat it well. Salt butter in a cauldron. Add chicken, onions and carrots. Close the lid and simmer, stirring occasionally. When the chicken is soft and the onion is golden, add the rice. Stick cleanly washed heads of garlic evenly into the surface of the rice, without peeling them. Salt the rice and pour hot water over it to the height of the first 2 phalanges of the index finger above the cereal level. Close the cauldron and simmer the dish until there is no water in it. The fire should be medium. You can check the presence of water in rice by piercing it with a knife.

Recipe 4: Chicken Stew in Wine (Option 2)

A very tasty dish that does not take long to prepare. Moreover, the wine gives the meat a special piquancy.

Ingredients:
chicken - 1 piece,
onions - 4-5 pieces,
dry white wine - 600 grams,
tomato paste - 3 tablespoons (can be replaced with 200 grams of tomato juice),
vegetable or ghee - 2-3 tablespoons,
red and black ground pepper, salt - all to taste.

Cooking method:

1. The washed chicken must be divided into two parts.

2. The meat should be grated with spices and then fried on all sides in a pan with well-heated oil. It is important to achieve a golden brown crust.

3. There you need to add the onion cut into half rings, diluted tomato paste, and pour in the wine. Cover the pan with a lid, then simmer until tender over low heat.

Recipe 5: Chicken stew with vegetables and rice (option 2)

This dish is very satisfying and healthy. In addition, it allows you to do without a side dish, that is, one dish is enough for lunch.

Ingredients:
1.5 kg chicken,
400 grams of rice
liter of finished chicken broth or a couple of cubes of chicken broth,
a couple of onions,
100 grams of dry white wine,
3-4 cloves of garlic
one fresh bell pepper,
two pickled sweet peppers,
200 grams of canned green peas,
2 tablespoons of vegetable oil
3-4 tablespoons tomato paste
half a lemon
ground black pepper and salt.

Cooking method

1. Squeeze the juice out of the lemon. Peel and chop the garlic cloves, then mix half of the chopped garlic with lemon juice.

2. Washed and then dried chicken should be cut into large portions, and then grate on all sides with lemon mixture and spices.

3. Onions should be peeled and cut into rings. It is also necessary to cook sweet peppers in the same way.

4. Rinse and towel dry rice.

5. Heat the oil well in a saucepan, then put bell peppers, garlic and onions there. Simmer all this for 10-15 minutes.

6. Then add the chicken and after a couple of minutes add the tomato paste diluted with water. The chicken should be stewed until soft, and then removed to a platter.

7. Pour rice into a saucepan, pour in broth, wine, juice of pickled pepper or green peas, add spices - mix it all.

8. Put chicken on top and put a saucepan, covered with a lid, on low heat. After 15 minutes add the peas, heat for another 5 minutes and remove from heat.

9. Put the prepared stewed chicken on plates, using pickled peppers as a garnish.

Recipe 6: Stewed chicken with paprika in a creamy sauce

A very tasty dish that becomes special thanks to the use of paprika, which gives spicy taste, and cream sauce that makes the meat more tender.

Ingredients:
1 kilogram of chicken meat (optionally, turkey meat),
200 grams of heavy cream,
1 onion
2 tablespoons flour
2 tablespoons butter
paprika and salt.

Cooking method:

1. The onion should be chopped and sautéed in a tablespoon of oil until the onion is soft.

2. Pour half a liter of hot water into a frying pan and add ground pepper. Then put the chicken cut into pieces there. The meat is stewed until soft, covered with a lid. Then it should be taken out onto a dish.

3. In a separate frying pan, melt the butter in which to fry the flour. Then put the flour into the sauce and, stirring constantly, cook the sauce for 15-20 minutes. Then add cream, salt and wait for the mixture to boil.

4. Once the sauce has boiled, you must put the chicken back in the sauce. And stew it for 10-15 minutes under the lid. After that, the chicken should be taken out on a dish and poured over the sauce grated through a sieve.

In many recipes, you have to chop the onion. To make this painless for the eyes, a stream of water will help, under which the knife blade should be periodically placed.

When stewing chicken, the smell of cooking can destroy the Antonov apple slice added to the dish.

Rosemary and thyme are added only at the very last moment of stewing the chicken. Only then will they be able to convey taste and aroma to the dish. If stewed for a long time, they can leave a bitter taste.

Choose the incomparable tried and tested chicken stew recipes on the website's online page. Try variations with mushrooms, fresh fruit, raisins and prunes, amazing spicy herbs, vegetables, stewed in cream, sour cream and broth, with hard cheeses... There is no limit to the scope of the cook's imagination.

Prepare the most different ways any part of a poultry carcass. But the chicken stew is usually out of competition. When buying, you should choose a young (about 1 year old) and not overly large (up to 2 kg) bird. The meat of this chicken has a pleasant light pink color and a fresh smell. A chilled meat product will also be ideal. If you need a special dietary product, then you should purchase a sorted fillet.

The five most commonly used ingredients in chicken stew recipes are:

Interesting recipe:
1. Cut the chicken fillet into cubes, bread in flour and brown in a skillet with butter.
2. Transfer the fried chicken to a saucepan.
3. Pass the onion cut into half rings in the same frying pan until soft.
4. Add it to the prepared fillet.
5. Pour white wine over the chicken. Simmer for about 15 minutes.
6. Salt, add pre-chopped prunes, pepper, add your favorite seasonings.
7. Pour cream over, cover and simmer for another 10 minutes.
8. Serve like a hot gravy. Decorate with herbs.

Five quickest chicken stew recipes:

Helpful hints:
... If the meat of the chicken was frozen at the time of cooking, then the final meal may turn out to be tough. It is better to defrost the product gradually.
... For stewing, it is necessary to choose a thick-walled cauldron, a rooster or deep-bottomed saucepan. The food in them is heated gradually and evenly and does not burn.
... Thyme and rosemary should not be stewed for a long time, otherwise they will add unpleasant bitterness to the dish.