Chicken baked with potatoes in a delicious sauce is a great dish for a homemade lunch or dinner. Serve it directly in the pots with a salad of fresh vegetables and fresh bread - you can dip it in an appetizing thick sauce.
It is necessary
-
- Chicken fillet with potatoes and creamy sauce:
- 500 g chicken fillet;
- 500 g potatoes;
- 150 g of cheese;
- 200 ml of milk;
- 100 ml heavy cream;
- 1 onion;
- salt;
- ground black pepper;
- vegetable oil for frying;
- a mixture of dry Provencal herbs.
- Potatoes with chicken and vegetables;
- 1 small chicken;
- 500 g potatoes;
- 2 carrots;
- 2 sweet peppers;
- 1 large onion
- 2 large tomatoes;
- salt;
- ground black pepper;
- black peppercorns;
- Bay leaf;
- vegetable oil for frying.
Instructions
Step 1
It is very easy to prepare chicken fillet with potatoes baked in a creamy sauce. Peel the fillets of films and fat, rinse and dry with paper towels. Cut the chicken into cubes. Chop the onion into thin half rings and fry in hot vegetable oil. Put the chopped chicken to the onion, add salt, pepper, a mixture of dry Provencal herbs and, stirring, fry until tender.
Step 2
Peel the potatoes and cut into strips. Chop one tuber into thin "patches". Put potato strips in pots, place chicken and onions on top. Cover the surface with thin potato plastics. Combine milk and cream, add salt and sauce to each bowl. Grate the cheese, sprinkle the top of the dish with it. Close the pots with lids, place in an oven preheated to 200 ° C and bake for an hour.
Step 3
Want to cook a more complex dish? Make potatoes with chicken and vegetables. Chop the whole chicken into pieces and simmer them in a little salted water until half cooked. Chop the onion, grate the carrots on a coarse grater, cut the bell pepper into thin strips. Put the onion in the heated vegetable oil, fry until transparent, then add the carrots and peppers.
Step 4
Scald the tomatoes with boiling water, remove the skin, remove the seeds. Chop the pulp. Peel and cut the potatoes into small cubes. Place the potatoes in the onion-carrot mixture and stir-fry until golden brown. Add more vegetable oil if necessary. Add chopped tomatoes, salt, ground black pepper to the pan and fry until half cooked, stirring occasionally.
Step 5
Put the vegetable mixture in the pots, place the chicken pieces on top. Pour half a glass of chicken broth into containers, add bay leaves and black peppercorns. Cover the pots with lids and place in a preheated oven. Bake the dish for an hour.
