Which chicken parts to choose to stew with potatoes is entirely up to your taste. Some people like to buy a whole carcass and chop it into pieces - in this case, the stew is believed to have the optimal ratio of fat to flesh, as well as white and red meat. Others consider no options other than shins or thighs. Still others are attentive to the calorie content of the diet, their choice is breasts. Well, those who like to gnaw bones will happily stew chicken backs or wings with potatoes.
It is necessary
- - Hen;
- - potato;
- - onion;
- - garlic;
- - vegetable oil;
- - flour;
- - cream;
- - Red wine;
- - capers;
- - greens;
- - spices;
- - mushrooms;
- - tomato paste;
- - knife;
- - cutting board;
- - frying pan;
- - stewpan;
- - pan;
- - pots.
Instructions
Step 1
Stew the chicken and potatoes in a creamy sauce. For this take chicken fillet, removed from the thighs or breast, season with salt and pepper, fry in vegetable oil until golden brown. Peel and cut the potatoes, simmer in a little salted water until half cooked, transfer the fillet to the same place. Open the lid, let the excess moisture evaporate. In a dry non-stick skillet, fry the flour until light nut color, dilute with 10 percent cream, add bay leaves and peppercorns. Keep on fire, stirring constantly for 3-5 minutes. Make sure that the flour does not gather in lumps - then it is difficult to break them. Pour the sauce into a saucepan where the chicken and potatoes are stewing. Cover, bring to readiness, serve sprinkled with chopped dill.
Step 2
Make a stewed chicken in a wine sauce with pickled capers. Fry the chicken legs stuffed with garlic. Add the sliced potatoes. After 5-7 minutes, pour in a little boiling water, salt, season with a pinch of dried sage, cover, reduce heat to low and let the dish go. Meanwhile in refined olive oil, sauté 2-3 shallots, cut into small cubes. Pour in 250 ml of red wine, add heat and let the wine evaporate a little. When the sauce is almost ready, add a handful of small capers and 1 tsp. good cane sugar. Cook for a couple of minutes, then pour over the chicken and potatoes. Just a little more time - and the dish will be ready. When preparing it, one essential nuance must be taken into account: it is very important to pour in the sauce when the potatoes are already cooked - starchy vegetables are extremely reluctant to reach readiness in an acidic environment.
Step 3
One of the traditional dishes of Russian cuisine is chicken stew with potatoes and mushrooms in sour cream sauce. For him, take the whole chicken carcass, cut off excess fat from it, remove the backbone and extreme phalanges of the wings, chop the rest. It is in the carcass that the optimal combination of skin and pulp, which will ultimately give the expected taste of the dish. Don't just chop too finely. It is also better to cut the potatoes into larger ones, or even take the baby potatoes, which are left whole. Season the chicken with salt and pepper and sauté in vegetable oil in a deep saucepan. Boil the potatoes until half cooked, transfer to the pan to the chicken. Fry the dried mushrooms, boiled the day before, with chopped onions and garlic, transfer to a saucepan. Pour in a ladle of mushroom broth, simmer until almost cooked. Season the dish with sour cream 5-6 minutes before the end. Season with salt and pepper if necessary.
Step 4
Treat yourself and your loved ones by cooking real Georgian chakhokhbili from stewed chicken and potatoes. Grab any chicken pieces you like for him. Rub them with salt and one of the Georgian mixtures that have a part of "suneli" in their name (for example, khmeli-suneli or utskho-suneli). In the absence of such spices, you can grate the chicken with ground coriander - it will still be tasty, although not very correct from the point of view of experienced Georgian housewives. Fry the chicken in a dry frying pan for 10-15 minutes, and then pour the broth along with the chopped potatoes and simmer until half cooked. Dissolve 2 tablespoons. tomato paste in a small amount of vegetable oil, add chopped garlic and pre-sautéed onions, season the chicken with this mixture. Dip a generous handful of chopped cilantro into the stew, remove from heat and let stand for 5 minutes - this is what almost all Georgian chefs do. (In truth, they add ripe fleshy tomatoes, and not tomato paste at all, but we rarely come across these, but we don't want to buy whitish fruits with a plastic taste, let the tomato be better.)
Step 5
Stew the chicken and potatoes in a pot - you get an excellent hodgepodge. Chop the chicken drumsticks across so that each piece has a small bone, cut the wings into phalanges. It's a good idea to take some chicken offal. Make sure that there are no traces of bile on the liver - these are such yellowish spots that, if they get into the dish, can irrevocably spoil it, making it bitter and completely unappetizing. Also, with due care, inspect if the inner film has been removed from the stomachs. Hearts, as a rule, do not cause any trouble. Fry the chicken parts and offal in vegetable oil, season with salt and pepper, put in ceramic pots. Prepare the potatoes, wash, peel, cut into fairly large pieces. Also chop the onions. Stir and place on top of the chicken. Add to each pot a few bay leaves, black peppercorns, 1 tsp. salt (no slide). Fill with water until it reaches about half the height, place on a baking sheet and transfer to the oven. Simmer the chicken and potatoes until tender, and 5 minutes before the end, add separately sauteed pickled cucumbers, cut into cubes. When serving, put a spoonful of sour cream in each pot and sprinkle with herbs. It is very tasty to serve this dish with fresh spongy gray bread, cut into large chunks. However, pieces of rye will also go very, very well with it, especially if you rub their crusts with a clove of garlic.
