Stewed chicken

Stewed chicken is a dish that is laconic in its preparation technology and is in demand for working people, especially when using modern cooking gadgets. The chicken is cut into pieces, fried and stewed in a frying pan, in a slow cooker, oven or pan with the addition of other ingredients, mainly vegetables and any sauce. It can be stewed 2-3 days in advance and the taste is not lost, and the recipe can be chosen to suit your taste.

Stewed chicken with onions and carrots in a frying pan

Stewed chicken with onions and carrots in a frying pan will be a simple and satisfying dish for lunch or dinner, and also less high in calories compared to fried chicken. In this recipe, the chicken is stewed in a frying pan and with a standard vegetable tandem (carrots and onions), which every housewife always has. For stewing, choose boneless meat: breast or thigh fillet, and thicken the gravy with flour.

1. 
   Stewed chicken is very easy to prepare. Immediately peel and wash the onion and carrot. Cut the chicken meat into pieces. Cut the onion into small cubes and fry until light golden brown in a frying pan with heated vegetable oil.
2. 
   Cut the carrots into thin slices, add to the onion and fry while stirring with a spatula for 3 minutes.
3. 
   Add chicken pieces to the fried vegetables, mix everything and fry over high heat under a closed lid until all the liquid has completely evaporated.
4. 
   Sprinkle the fried meat with salt and black pepper to your taste, sprinkle a spoonful of flour evenly over it (for a thicker gravy, you can add more flour), mix well and fry for another 2 minutes so that the flour fries a little. Pour boiling water over these ingredients completely, stir again and bring to a boil.
5. 
   Simmer the chicken for 10-15 minutes. Sprinkle the finished dish with dry herbs and give it a little time to steep.
6. 
   Place chicken stewed in a frying pan with onions and carrots on plates, add any side dish, pour over gravy and the dish can be served at the table. Bon appetit!

Stewed chicken in a pan without frying

The option of stewing chicken in a pan without frying will be more dietary and lower in calories compared to fried chicken. In this recipe, we will supplement the chicken with a standard set of vegetables: carrots, onions and celery root. Marinate the chicken for an hour in advance along with vegetables, which will make the dish tender, aromatic and tasty. We do not use oil for cooking.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Carrots – 150 gr.
• Onion – 150 gr.
• Root celery – 100 gr.
• Garlic – 4 cloves.
• Salt - to taste.
• Ground black pepper - to taste.
• Coriander – ½ tsp.
• Water – 3 tbsp.

Cooking process:

Step 1. Peel and rinse the vegetables for the dish. Cut the onion into thin half rings. Grind the carrots and celery on a coarse grater. Cut the garlic into thin slices.

Step 2. Place these chopped vegetables in a separate bowl, add salt, black pepper and coriander, mix well and grind a little to extract juice.

Step 3. Rinse the chicken carcass and cut it into portions. Leave the back of the carcass for broth. Transfer the remaining pieces to the vegetable mixture, mix well and place in the refrigerator to marinate for at least an hour.

Step 4. After the marinating time has passed, transfer the chicken and vegetables to a special pan for stewing and pour in the remaining juice. Add three tablespoons of clean water to it. Place the pan on low heat, cover with a lid and simmer for one hour.

Step 5. During this time, the chicken and vegetables will stew well and become soft, tender and very aromatic.

Step 6. Place the chicken stewed in a pan without frying on plates.

Step 7. Decorate the dish with finely chopped herbs and you can serve it for dinner or lunch. Bon appetit!

Stewed chicken in a slow cooker

Stewing chicken in a slow cooker is the most popular way to cook this bird in many families, and adding it with various vegetables allows you to get a new taste every time. In this recipe we cook chicken without frying it in oil, which will be a dietary option. Let's complement it with onions, carrots, tomato paste and thyme. The recipe is simple and quick.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 2.

Ingredients:

• Chicken (any parts) – 400 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Tomato paste – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Thyme – 1 bunch.

Cooking process:

Step 1. Rinse the chicken pieces selected for stewing well and place in a multicooker bowl. No need to add oil. Close the lid and turn on the “Bake” program. Bake the chicken for 15 minutes.

Step 2. During this time, peel and rinse the vegetables. Cut the onion into small cubes and the carrots into thin cubes. Transfer the chopped vegetables to the chicken and continue the same program for another 5 minutes.

Step 3. Then sprinkle the chicken with vegetables with salt and black pepper to your taste, add a spoonful of tomato paste, mix everything carefully and switch the multicooker to the “Stew” program. For chicken, 20 minutes of cooking time will be enough.

Step 4. Add thyme sprigs or other spices to your stewed chicken and simmer the dish for another 5 minutes.

Step 5. At the end of the program, let the stewed chicken brew for a little while with the lid closed and, after placing it on portioned plates, serve. Bon appetit!

Stewed chicken with potatoes in a frying pan

For a small family, stewed chicken with potatoes in a frying pan would be an excellent hearty dinner or lunch. The dish can be supplemented, if desired, with mushrooms, vegetables and herbs. In this recipe, we will add onions and carrots to the dish, and the stewing time will determine what kind of chicken you want, because the longer you stew, the softer the meat will be.

Cooking time: 1 hour 5 minutes.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Chicken (thigh) – 3 pcs.
• Potatoes – 6 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 3 tbsp.
• Dried dill - to taste.

Cooking process:

Step 1. Directly according to the recipe, prepare all ingredients. Wash the chicken thighs, cut into halves and dry with a napkin. Peel the vegetables, rinse and cut into small pieces of any shape. Fry chopped onions and carrots until light golden brown in hot vegetable oil.

Step 2. Add chicken pieces to the fried vegetables.

Step 3. Fry them on both sides for 10 minutes.

Step 4. Place large diced potatoes in an even layer on top of the fried chicken.

Step 5. Sprinkle these ingredients with salt, black pepper and dry dill. Then fill them with boiling water to the level of the middle of the contents. Cover the pan with a lid and simmer the chicken over low heat for at least 45 minutes.

Step 6. During this time, the potatoes and chicken will become soft. Sprinkle the stewed chicken with potatoes cooked in a frying pan with finely chopped fresh herbs, and serve hot for dinner, without putting it on plates. Bon appetit!

Stewed chicken in sour cream

Adding sour cream to stewed chicken makes its meat very soft and tender, which is important for baby or diet food. You can choose any parts of the chicken, but the sour cream must be of high quality, otherwise it will curdle. In this recipe, we fry the chicken a little and then simmer it in a sour cream sauce prepared like a béchamel sauce. Add a mixture of spices to the dish.

Cooking time: 1 hour.

Cooking time: 15 minutes.

Servings: 3.

Ingredients:

• Chicken (thigh/drumstick) – 600 gr.
• Salt - to taste.
• Seasonings - to taste.
• Vegetable oil - for frying.

For the sauce:

• Sour cream – 1 tbsp.
• Broth – 1 tbsp.
• Flour – 1 tbsp.
• Butter – 1 tbsp.

Cooking process:

Step 1.First of all, prepare a simple set of ingredients for the dish.

Step 2. In a separate bowl, mix salt with your chosen chicken seasonings. The set of seasonings can include Provençal herbs, black pepper, paprika and others. Divide the chicken thighs or drumsticks into smaller pieces, rinse and rub with the prepared mixture.

Step 3. Heat a little vegetable oil in a frying pan. Fry chicken pieces on it until golden brown on all sides, which will retain the meat juice inside.

Step 4. To prepare the sauce, take another frying pan, melt the butter in it, add a spoonful of flour and fry until creamy while stirring with a spatula.

Step 5. Then pour a glass of broth or just boiling water over the fried flour and stir the flour and broth over low heat until smooth and without lumps. When the sauce becomes thick, add a glass of sour cream to it, stir again and turn off the heat after boiling. You don’t add salt or seasonings to the sauce, just add chopped garlic to taste.

Step 6. Pour sour cream sauce over the chicken fried in a frying pan. After the sauce begins to boil, cover the pan with a lid and simmer the chicken over low heat for 35-45 minutes.

Step 7. Place the cooked chicken stew in sour cream on plates, add a side dish of vegetables, pour over the sauce and serve the dish for lunch. Bon appetit!

Stewed chicken in the oven in the sleeve

Currently, foil has been replaced by a special baking sleeve, in which you can also cook stewed chicken. This method of stewing is more dietary, and also simpler, because the chicken does not need to be fried and the meat in the sleeve turns out to be very soft.For a special taste and aroma, add vegetables to the chicken, and any seasonings will do.

Cooking time: 1 hour 50 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Chicken – 1 kg (1 carcass).
• Onion – 3 pcs.
• Carrots – 3 pcs.
• Tomato – 1 pc.
• Sweet pepper – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Seasonings - to taste.
• Water – 0.5 tbsp.

Cooking process:

Step 1. Clean the chicken carcass from any remaining feathers, rinse well under running water and cut into small pieces. Immediately peel and wash the vegetables indicated in the recipe.

Step 2. Place the chicken pieces in a separate bowl, sprinkle with salt, black pepper and selected seasonings to your taste and mix well.

Step 3. Cut the prepared vegetables into large pieces of arbitrary shape.

Step 4. Add chopped onions and carrots to the chicken and mix again.

Step 5. Then place these ingredients compactly in the sleeve, tightly securing one end. Add pieces of tomato and sweet pepper to the sleeve, pour half a glass of water and secure the other end of the sleeve. Place the sleeve on a baking sheet. Preheat the oven to 180 degrees and place a baking sheet in it.

Step 6. Simmer the chicken for 1.5 hours. There is no need to open the top of the bag towards the end of the stew, because we are stewing the chicken and a golden brown crust is not needed. Remove the chicken sleeve from the oven and let cool slightly.

Step 7. Place the chicken stewed in the sleeve in the oven beautifully on a dish along with vegetables and can be served at the table. Bon appetit!

Stewed chicken in a duck pot

Many housewives have now forgotten the duck stew, but chicken stewed in it, and other meats, come out with a special rich taste, similar to the effect of a Russian oven.Chicken in a duck roaster always turns out juicy and soft, and you can stew it either as a whole carcass or in pieces. In this recipe, we stew the chicken in onion sauce, without adding other vegetables or vegetable oil. Cooking on the stove.

Cooking time: 2 hours.

Cooking time: 15 minutes.

Servings: 6.

Ingredients:

• Chicken – 1 kg (1 carcass).
• Onions – 4 pcs.
• Garlic – 5 cloves.
• Bay leaf – 5 pcs.
• Salt – 1 tsp.
• Seasoning for chicken – 2 tsp.
• Water – 1 tbsp.

Cooking process:

Step 1. Clean the chicken carcass from any remaining feathers and rinse well under running water. Peel the garlic bulbs. Prepare spices and duck meat.

Step 2. Rub the chicken inside and out with salt and seasonings. Leave it for 10 minutes to marinate.

Step 3. Cut the peeled onion into small cubes. Cut the garlic into thin slices. Put some onion slices and one bay leaf into the carcass.

Step 4. Then place the chicken in the roasting pan, back side up. Place the remaining onion slices and bay leaves around the carcass. Pour a glass of clean water into the duck pot. Close it with a lid and place on low heat.

Step 5. Simmer the chicken for 1.5 hours. During this time, the chicken will become soft and the onion will almost dissolve in the sauce. Chicken stewed in a duck pot can be served at the table. If desired, for a golden brown crust on top, place the duck pot with stewed chicken in the oven for 10 minutes, turning on the “Grill” mode. Bon appetit!

Chicken stewed in creamy sauce

Creamy sauce transforms the taste of any dish and gives it a new range of flavors, and chicken stewed in this sauce turns out especially tasty. The main ingredient of a cream sauce is heavy cream, and replacing it with milk or butter and sour cream will give a different taste.In this recipe, add garlic and fresh herbs to the creamy sauce and simmer the chicken in a frying pan.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Chicken (thigh) – 4 pcs.
• Cream 20% – 250 ml.
• Butter – 50 gr.
• Vegetable oil – 20 ml.
• Garlic – 1 head.
• Parsley - to taste.
• Dill - to taste.
• Sweet paprika – 1 tbsp.
• Khmeli-suneli – 2 tbsp.
• Freshly ground pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1: Remove excess fat from chicken thighs. Then rinse the thighs under running water and remove excess moisture with a napkin.

Step 2. In a bowl, mix the amount of salt indicated in the recipe with hops-suneli, sweet paprika and ground pepper. Rub the chicken pieces on all sides with this spicy mixture and leave to marinate for 10 minutes.

Step 3. During this time, prepare the cream sauce. Peel the garlic cloves, chop them in any way and place them in a separate bowl. Finely chop the washed parsley and dill and add to the garlic. Then pour cream over these ingredients and mix well.

Step 4. In a frying pan, melt a piece of butter over medium heat and add a little vegetable oil to prevent it from burning. Fry chicken thighs in hot oil for 5-6 minutes on each side until golden brown.

Step 5. Then pour the prepared cream sauce over the fried chicken. Simmer it over low heat and covered with a lid for 30 minutes. Open the lid a couple of times and pour the sauce over the pieces.

Step 6. Transfer the chicken stewed in creamy sauce to a dish, add any side dish with vegetables and you can serve it at the table. Bon appetit!

Chicken stewed in tomato paste

Chicken stewed in tomato paste has a good taste, is prepared quite quickly, simply and can be combined with any side dishes. Different parts of the carcass are suitable for the dish, but drumstick or thigh go better with tomato sauce. In this recipe we will add regular vegetables to the chicken: carrots and onions. Simmer the chicken in a frying pan. Seasonings can be added to your taste.

Cooking time: 50 minutes

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Chicken (any parts) – 600 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Seasoning for chicken - to taste.
• Water – 200 ml.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Rinse the chicken carcass well under running water, dry with a napkin and cut into small portions. Fry in a frying pan with heated vegetable oil until light golden brown on all sides. Fry over moderate heat for 10 minutes.

Step 2. During this time, peel and rinse the onions and carrots. Cut the onion into small cubes and the carrots into thin cubes. Place the chopped vegetables in a frying pan and fry for 5 minutes.

Step 3. Then sprinkle the fried ingredients with salt and seasoning according to your taste and stir.

Step 4. Dilute tomato paste in 200 ml of boiled water and pour this mixture over the fried chicken and vegetables.

Step 5. Cover the pan with a lid. Simmer the chicken over low heat for 25 minutes from when the sauce starts boiling, because this meat cooks quite quickly.

Step 6. Transfer the cooked chicken stewed in tomato paste to serving plates.

Step 7. Add herbs to the dish and serve with the selected side dish. Bon appetit!

Stewed chicken with mushrooms

The successful tandem of chicken and mushrooms is used in the preparation of various dishes, and in this recipe we prepare stewed chicken with mushrooms. The dish turns out delicious both with wild mushrooms and with ordinary champignons. Mushrooms are added to fried chicken and produce a lot of mushroom juice in which the meat is stewed. Add sour cream to the sauce and simmer the chicken in a cast iron dish: cauldron, frying pan or wok.

Cooking time: 1 hour.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Chicken (any parts) – 500 gr.
• Champignons – 500 gr.
• Sour cream – 200 gr.
• Bay leaf – 3 pcs.
• Sweet peas – 4 pcs.
• Ground black pepper - to taste.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. First of all, prepare all the ingredients for the dish according to the recipe.

Step 2. Rinse the chicken pieces and, preferably, the legs with wings well under running water and remove excess moisture with a napkin. If you use fillet, marinate it in advance so that it does not turn out dry.

Step 3. Rinse the champignons under cold water and cut them into 2-4 pieces depending on their size.

Step 4. In the cast iron pan chosen for stewing, heat the vegetable oil over high heat and fry the chopped chicken in it until golden brown. It is the fried crust that retains the meat juice inside well.

Step 5. Add the chopped champignons to the chicken and, while stirring, the mushrooms will immediately give a lot of juice, fry these ingredients for 10 minutes and also over high heat.

Step 6. Then sprinkle everything with salt and black pepper, add allspice peas and good quality sour cream so that it does not curdle. Mix the chicken with mushrooms and sour cream again.

Step 7. Cover the dish with a lid and simmer the chicken over low heat for 40 minutes from the start of the sauce boiling.

Step 8Try the cooked chicken stewed with mushrooms, add whatever is not enough and serve it hot for dinner with any side dish. Bon appetit!