There are dishes in the cuisines of various nations that are prepared very simply and easily, but this does not make their taste worse. with gravy is one such dish. It does not require exquisite ingredients, and any housewife, even not yet very experienced in home cooking, can cook it. In addition, the chicken sauce included in the composition allows for many variations, so you can always add something new, your own, to the recipe. Well, how, let's try to cook?

Chicken stew with gravy. Basic recipe

We need: chicken carcass, grating salt, vegetable oil, two medium carrots, a couple of onions, fresh herbs- a bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a couple of garlic cloves, spices to taste (the main thing is without brute force). It is better to take a store chicken (broiler), not too large. And be sure to try to buy not frozen, but chilled. If chicken stew with gravy is prepared from a frozen product, then it must first be gently defrosted (for example, at room temperature in the kitchen).

Cooking is simple

1. We rinse the main product thoroughly. We cut the carcass into neat small pieces (it is allowed to purchase already cut parts, for example, thighs or others, but it is especially tasty when white meat alternates with red).
2. We put the prepared chicken in a large pot and fill it with clean water (about 2 liters will be enough). Bring to a boil, remove the heat and remove the foam. Cook on low gas for about an hour.
3. At this time, in a frying pan in vegetable oil (it is better to take olive oil, but you can also use ordinary sunflower oil), fry the chopped onions and carrots.
4. We take the chicken out of the pan and put it in a cauldron (for lack of it, you can use a deep frying pan with high edges). There - a little chicken broth(and the rest in the pan can be used later for soup) and vegetables fried in a pan. You can add flour and a spoonful of tomato paste, spices and salt to vegetables. Do not forget to mix. As a spice, if you are not sure, use a mixture of ground peppers, which is now popular. Just note that it already contains a certain amount of salt - do not oversalt the dish. This chicken sauce will add extra juiciness and tenderness to the meat.
5. We simmer the mass for another 15 minutes on the lowest heat (more can be done: for those who want to ensure that the meat melts in the mouth). The chicken stew with gravy is almost ready.
6. Before the very readiness add chopped herbs and garlic. Turn off the heat, cover and let it brew (another 15-20 minutes).

How to serve?

Chicken stew with gravy is served on the table as a full-fledged independent dish. As a side dish, you can use such simple cereals as rice or buckwheat, cooked crumbly. Can be served with mashed potatoes or cook boiled potatoes and salad from fresh cucumbers and cabbage - it turns out very harmoniously, and sets off the chicken taste.

In a multicooker

Stewed chicken cooking with gravy in a slow cooker is as easy as shelling pears. The main thing is the presence of an appliance in your kitchen. Next, we carry out all the preparatory actions with the ingredients (see basic recipe). Pour a little into the multicooker bowl vegetable oil and lay the bird (by the way, try using the breast: it turns out very tender). Fry until half cooked in the "Fry" or "Bake" mode (up to 30 minutes on the timer). We introduce onions and carrots after this procedure. Fill with a spoonful of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Simmer until cooked for another half hour. A good side dish there will be young boiled potatoes, you can serve a salad of fresh vegetables and greens seasoned olive oil and lemon juice... Be sure to add some pepper and gravy over the side dish you cooked.

Variations on a theme

The most common variation is replacing tomato paste (if anyone does not like this taste) for sour cream. You get a chic white sauce with vegetables, which can be poured over a side dish. And you can serve chicken as a separate dish, generously pouring it large quantity mixture into which it is convenient to dip fresh bread.

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. You can purchase chicken legs or breast, chicken fillet for stewing separately.
• Chicken stew 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;
• onion- 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 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.
• Stew the chicken in tomato sauce 5 more 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. You can also serve ketchup or tomato sauce 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 it turns out 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, after rinsing and drying, 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 the leeks, chopped into slices, a mixture of chopped onions and carrots in turn.
• 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.
• Chop the onion 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).
• Lubricate the pots 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.

But with the right approach, many hearty and tasty dishes are obtained from the village natural product: broth with noodles, jellied meat, chakhokhbili, and so on. Delicious homemade chicken stew. If you marinate it beforehand, then the meat turns out amazing, very tender, compares favorably in its taste from a store broiler. How to cook homemade chicken soft and juicy, and we will talk today.

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

Ingredients

• homemade 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

Preparation

To begin with, I held the chicken over the fire, removed the remnants of the 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.



I put the meat into a deep bowl, sprinkling the pieces with salt and ground pepper. She squeezed half a lemon there. Peeled the onions and cut them into thin half rings, squeezed them with force into a bowl of chicken to extract as much juice as possible. I left the bird in this form to marinate for 2 hours in the refrigerator (you can overnight). The acids contained in lemon and onion will soften the meat fibers a little, and the chicken will become more tender.



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



Then, in the same frying pan in melted fat, sautéed the onions that were used for pickling.



I put the browned chicken and onions (without fat, it can be drained) into a saucepan with a thick bottom. I added bay leaves and parsley tied with thread to make them easier to extract from the finished broth. Poured boiling water in such a way that the liquid covered the contents of the pan by 2-3 centimeters.



Brought to a boil, skimmed off and simmer for 2 hours. The fire should be medium all the time, otherwise the meat will simply not cook properly. If, after the specified time, the meat is still tough, then you come across a very old chicken, it will have to be stewed for an additional 1 hour - usually this time is more than enough for it to become soft and tender. If necessary, you can add hot water. In the last hour of cooking, you can add peeled and coarsely chopped potatoes to the pan, then you will immediately have a side dish. It is most convenient to check the readiness with a fork, if the meat easily leaves the bone and is divided into fibers, then you can remove the pan from the heat.

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

It's time for lunch or dinner, and you still have nothing ready and very little food in the fridge. We offer the perfect solution: cook the chicken stew in a skillet. This is the most quick recipe for lunch. Beef or pork meat is quite expensive and not always on hand. Chicken is an inexpensive product and no less tasty, besides, it cooks much faster than other meat.

Another plus of cooking this dish is the variety of sauces that can be used to stew chicken, and they can also act as a wonderful gravy for your favorite side dish.

There are a lot of options for cooking stewed chicken in sauce, and of course this article alone is not enough to describe them, but these 5 simple step by step recipes how to stew a chicken will significantly help you prepare dinner as quickly as possible and feed the whole family with delicious food.

Stewed chicken in tomato sauce

One of the most common stew chicken recipes is to cook it in tomato sauce. Juicy and spicy tomatoes everyone adores, and they will make this dish very appetizing. In addition, all sorts of herbs go well with tomatoes, and therefore you can diversify this recipe as you wish.

Ingredients:

• Chicken Thighs - 700 grams.
• Tomatoes or tomatoes - 3 pieces.
• Two tbsp. l. tomato paste.
• Onions or red onions - 1 onion.
• Butter - 50 grams.
• Four tablespoons of vegetable or olive oil.
• One tsp. table salt.
• Provencal herbs - half a teaspoon.
• A pinch of ground black pepper.

Chicken legs stewed in sour cream sauce in a pan

Ingredients:

• Chicken legs - ten pieces.
• Onions - one or two heads.
• Flour - three tbsp. l.
• Low-fat sour cream - 250 grams.
• Three cloves of garlic.
• A small bunch of greenery.
• Meat broth or boiled water - 350 ml.
• A pinch of pepper.
• Half a teaspoon of salt.

The chicken stewed in sour cream is ready. It can be served with different side dishes; mashed potatoes or pasta are ideal.

Chicken fillet stewed in beer and soy sauce - video recipe

We want to present you one interesting video recipe for cooking chicken stew. This time it is proposed to make a sauce from quite interesting and unusual products, namely beer and soy sauce. Try this dish and you will find that some odd combinations will help spice up your meal. For the dish you will need one kilogram of poultry meat, five tablespoons. soy sauce, onion, 300 ml. any beer and spices of your choice.

Chicken stewed in a creamy sauce with mushrooms

There is another recipe for stewed chicken in a pan. This is a fairly simple recipe that requires a small amount of food. This dish is perfect for lunch and is enough for the whole family. In addition, many people love various dishes with the addition of mushrooms. This chicken stew in creamy sauce everyone will like it.

Ingredients:

• Chicken breast - half a kilogram.
• Whole mushrooms (champignons or porcini) - 500 grams.
• White onion - two onions.
• Cream, 20% fat - 300 ml.
• Spices and herbs to taste.
• Salt and pepper - half a teaspoon each.

Chicken breast in a spicy creamy tomato sauce

In this recipe, we propose to combine the components from the two above, namely creamy sauce and tomato. Such an interesting combination will give the dish a new unique taste and will delight all family members. Chicken in creamy tomato sauce will become one of your favorite recipes, as the combination the most delicate cream and spicy tomatoes will not leave anyone indifferent.

You will need:

• Chicken breast fillet - half a kilogram.
• White onion - two heads.
• Low-fat cream - 250 ml.
• Tomato paste - 6 tbsp l.
• Curry seasoning - 2 teaspoons
• Ground pepper - half a tsp.
• Cumin - one teaspoon.
• nutmeg - one teaspoon.
• Table salt to taste.

Finally, add fresh dill or parsley to this wonderful dish and serve.

Whichever chicken stew recipe you choose, do not be afraid to fantasize and add your favorite spices and herbs, you can also increase the number of ingredients and make the dish for more people, as well as remove some of them if they are not to your taste. I wish you culinary triumphs!

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

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

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

Stewed chicken in tomato sauce

One of the simplest and delicious ways to cook the chicken stew is to do it in tomato sauce. This sauce does not require complex ingredients, but tomato flavor with sourness goes well with chicken. For the sauce, you can use tomato paste, fresh tomatoes or canned in its own juice. You can also take 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.

Preparation:

1. It is most convenient to cook chicken stewed in sauce in a deep dish with a thick bottom and an obligatory lid. Put a stewpan or skillet with high sides on the fire and pour in the vegetable oil. Put a piece of butter there and melt.

2. Put tomato paste in oil and stir well. Fry the pasta lightly, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin comes off easily. Chop the tomato pulp in mashed potatoes. Put the tomato puree to the tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now put the slices in the boiling tomato sauce chicken meat and onions. Season with salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, put the whole onion in the sauce. It will be stewed along with the 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 saucepan and cover. Simmer, covered over the heat, a little less than medium 35-40 minutes, until the chicken is done. After 10 minutes of simmering, add thyme or any other aromatic herbs you like to the sauce. Continue to simmer.

6. Ready stewed chicken in tomato sauce goes well with potatoes or rice. But you can also serve it as a separate dish.

Bon Appetit!

Chicken legs stewed in sour cream sauce in a pan

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

You will need:

• chicken drumsticks - 7-8 pieces,
• onions - 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.

Preparation:

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

2. At the same time, in another skillet, fry finely chopped onions in vegetable oil. Fry it over medium heat until the onion pieces are translucent and begin to brown just a little. After that, add flour to the pan, mix everything well and continue to fry in flour.

3. Fry the onions together with flour until the flour begins to brown. A pleasant smell of fried flour will also appear. The main thing is not to let it burn, so do not use a strong fire.

4. Now gradually pour the broth prepared in advance into a frying pan with onions and flour. If there is no broth, then you can simply replace it with hot water. After pouring in the liquid, continue stirring so that the flour does not clump together. 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. Reduce heat under the skillet so that the sauce only gurgles slightly and does not boil actively. It's time to put in the sour cream. Add it to the skillet and stir until it is completely dissolved in the sauce. Let the sauce simmer 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 cooking in another pan, it's time to shift it to the sauce. Place it in a skillet with sour cream sauce and cover. Simmer over low heat for another 15 minutes. Chicken legs soaked in sauce and wonderful taste of spices.

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

The chicken stewed in sour cream is ready. Serve with mashed potatoes or rice, it will be delicious. Bon Appetit!

Chicken fillet stewed in beer and soy sauce - video recipe

And now a little exotic. Although it cannot be said that beer is an exotic product, we do not 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. all this is lightly stewed and an amazingly tasty chicken dish is ready.

Chicken stewed in a creamy sauce with mushrooms

Chicken stew is a very simple dish to prepare. And it usually takes very little time. Therefore, such a chicken is simply ideal as quick lunch or dinner, when you want something tasty, but time is running out. How important it is for working chefs, who simply do not have the energy for masterpieces in the evenings. The recipe for stewed chicken with mushrooms is one of my favorites. Probably because he reminds me with chicken and mushrooms, which I love so much. If you are also a julienne lover, then you will definitely like this stew of chicken in a creamy sauce.

You will need:

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

Preparation:

1. Fry finely chopped onions in a preheated skillet with vegetable oil. It should become soft, translucent and lightly browned.

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

3. Fry the mushrooms until golden brown and have a pleasant taste. Season them with a little salt as you cook them to make them taste better.

4. Cut the chicken fillet into small pieces. Then place them on top of the fried onions and sauté all together until the chicken loses its pink color and turns gray. Remember to stir constantly.

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

6. Pour the cream into a skillet and then reduce heat to low. Toss everything with cream, add salt and pepper to taste. Now cover 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 pleasant creamy color.

If desired, you can add your favorite herbs, such as rosemary or Provencal, to this sauce, 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 a spicy creamy tomato sauce

If you have already cooked stewed chicken in cream, and cooked chicken in tomato sauce, then it’s definitely time to try to stew pieces of your favorite meat in creamy tomato sauce... It's incredible tasty combination softness creamy taste and the spicy sourness of tomato. Stewed chicken in such a sauce turns out to be simply the most tender. You can cook chicken breast as well as other parts such as 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.

Preparation:

1. Cut the chicken breast into small pieces. If you decide to cook the wings or drumsticks, you can leave them intact. Place the chicken in a bowl and roll in the black pepper, turmeric and paprika mixture.

2. Preheat a skillet and melt 25 grams of butter in it. Place the chicken pieces in the butter and fry on high fire 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 skillet with high sides, fry in the remaining butter onion. Cut into small cubes and toast until tender and browned.

4. Add cumin and nutmeg to the fried onions. Salt a little and stir. Now add the tomato paste to the onion. It must be lightly fried, stirring constantly. The fried pasta changes color and takes on a delicious smell. this will take about 5 minutes.

5. Add the cream to the boiling tomato paste. Mix everything and reduce heat. If the sauce is thick, add 100 mil hot water... By color aromatic sauce will be almost coral.

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