Chicken in pots is usually baked with a lot of onions. This ingredient makes the dish juicier. Carrots are put in pots quite a bit. If you have too much of it, the dish may turn out to be too sweet.
Pots with chicken and other ingredients laid in them should be put only in a cold oven. Otherwise, the pottery can simply burst.
Before laying food, the pots are, among other things, soaked for a while in water. This avoids the fact that their porous walls will subsequently "pull" part of the liquid from the dish.
Chicken with potatoes in a pot
The popularity of this dish in our country is explained not only by the fact that it turns out to be very tasty, but also by the ease of its preparation. The ingredients in this case will need to be used as follows:
- chicken fillet - 100 g;
- turnip onions - 2 heads;
- carrots - 1pc;
- pickled cucumbers - 100 g;
- sour cream and processed cheese - 80 g each;
- some paprika;
- water - 70 ml;
- lavrushka - 1 pc;
- green onions, salt.
Cooking technology
Peel the potatoes, wash them, cut them into cubes and divide them into halves. Place one part at the bottom of the pot. Season the potatoes with salt and add paprika.
Rinse the chicken fillet and cut into small pieces. Place the chicken over the potatoes. Peel the carrots and cut into thin strips. Remove the husk from the onion and chop it very finely. Stir both vegetables and place in the pot as well.
Cut the pickled cucumbers into small cubes. Place them over the carrot. Place the remaining potatoes on top of the cucumbers and season with salt. Spread sour cream generously on top of the potatoes.
Cut the processed cheese into thin slices. Place them in a pot at the very top. Add lavrushka to the dish and pour water into the pot.
Put the chicken and potatoes in the oven to simmer for an hour at 180 C. While the dish is cooking, rinse and finely chop the green onions. Pour the onions into the pot with the prepared ingredients. Serve hot.
Chicken with mushrooms in a pot
Such a fragrant dish should definitely be prepared for your family on a weekend.
What you need:
- chicken breasts - 500 g;
- champignons - 200 g;
- potatoes - 5 pcs;
- boiling water - 400 g;
- turnips - 2 pcs;
- carrots - 1 pc;
- cheese - 100 g;
- fatty cream - 6 tbsp / l;
- lean oil - 1 tbsp / l;
- salt, pepper, herbs, curry.
Chicken cooking technology step by step
Rinse the chicken fillet and cut into small pieces. Peel the onions and carrots. Cut the onion into thin half rings. Cut the carrots into strips or rub on a coarse grater.
Wash the mushrooms and cut into slices. Heat oil in a frying pan, pour onions and carrots into it and simmer over not too high heat for 3 minutes. Add mushrooms to the pan and simmer all ingredients for another 5 minutes.
Peel the potatoes, rinse and cut into large cubes. Grate the cheese on a coarse grater.
Make a sauce for the chicken. To do this, pour boiling water into a cup and dissolve the cream in it. Season the sauce with salt, pepper and seasonings. Mix everything well.
Place food in pots in layers: potatoes, chicken, onions and carrots with mushrooms. Pour the prepared sauce over the ingredients so that the pots are 2/3 full. Top with grated cheese.
Cover the pots with lids and transfer them to the oven on the middle rack. Close the cabinet door and simmer chicken with mushrooms for 60-80 minutes. at a temperature of 180 C.
Chicken with vegetables recipe
Such a vitamin dish must be prepared for your household in winter.
Ingredients:
- chicken legs - 4 pcs;
- broth - 300 ml;
- onions - 1 pc;
- potatoes - 8 pcs;
- carrots, tomatoes and sweet peppers - 1 pc each;
- ghee - 2 tbsp / l;
- garlic - 4 cloves;
- green peas - 100 g;
- salt, pepper, oil, lavrushka.
Step-by-step cooking technology
Rinse the legs and pat dry with a paper towel. Chop the legs into portions and rub with a mixture of salt and pepper.
Peel the onion and garlic and chop very finely. Peel carrots and potatoes. Rinse both vegetables and chop randomly.
Remove the seeds from the bell peppers, wash the vegetable and cut it into small pieces. Peel the tomatoes and cut into large cubes.
Saute all vegetables over high heat. Finally, add the green peas to the skillet. Remove the vegetables from the pan into a separate bowl. Place the legs in the skillet and fry them until they are delicious.
Transfer food to pots, alternating between vegetable dressing, potatoes and meat. Place lavrushka in each pot and pour in broth. Place a slice of ghee at a time. Put the pots in the oven and keep them there for 40-45 minutes at 180 C.
Greek chicken with prunes
Those who want to please their family with something unusual should definitely cook chicken in pots with prunes. Products for this dish will need the following:
- chicken - 1 pc;
- wheat flour and butter - 120 g each;
- turnip onions - 2 pcs;
- prunes - 150 g;
- bouillon cube - 1 pc;
- walnuts - 15 pcs;
- cream - 300 g;
- parsley and dill - several branches each;
- salt.
How to cook properly
Remove the seeds from the prunes and soak them in cold water for 2-3 hours. Wash the chicken and chop into pieces, peel the onion, chop the greens finely. Crack the walnuts, remove the kernels and grind them into crumbs.
Wipe off the chicken pieces with paper towels and roll in the flour and salt. Fry the meat in a skillet in butter until golden brown. Place 2 pieces of chicken in pots. Place the prunes on top.
Chop the onion very finely and fry in the same pan where the chicken was cooked. Place the onions in the pots on top of the prunes. Heat the walnut crumbs in a skillet and sprinkle the onions with them.
Pour the cream into a small saucepan and crumble the bouillon cube into it. Heat the solution over low heat without boiling. Pour the cream into the pots.
Preheat the oven to a moderate temperature and transfer the chicken and prunes into it. Cook the dish at 180 ° C for 35 minutes. Remove the pots from the oven and add some herbs to each of them.
Chicken with buckwheat
Such a dish in pots also turns out to be very tasty. Buckwheat steams well in the oven and is soaked in chicken juice.
Ingredients:
- chicken fillet - 200 g;
- onions - 1 pc;
- carrots - 1 small;
- buckwheat - 100 g;
- tomato sauce - 1 tbsp / l;
- garlic - 1 clove;
- sugar - ½ h / l;
- vegetable oil - 2 tbsp / l;
- water - 200 ml;
- salt, herbs, pepper, chicken spices.
Buckwheat Pot Chicken Recipe
Rinse the chicken, wipe it off and cut into slices. Chop the onion smaller, and grind the carrots on a medium grater.
Pour the vegetable oil into the pot and add the chicken. Top with carrots and onions. Salt everything and sprinkle with spices.
Place the pot in a cold oven without covering it, light the gas and set the oven to 220 C. Cook meat and vegetables for 15 minutes. Open the oven a couple of times and stir the ingredients.
Rinse the greens and chop finely. Peel the garlic and crush. Place both ingredients in the chicken pot. Rinse the buckwheat well and also send it to the pot.
Dilute the tomato sauce with water and add a little pepper and salt to it. Pour the resulting hot solution into a pot. Ultimately, the liquid should completely cover the ingredients.
Cover the pot with a lid and put it back in the oven. Cook the dish at the same temperature for about 35 minutes. While cooking, keep an eye on the water level in the pot and top up if necessary. Take the dish out of the cupboard and add some herbs to the pot.
How to cook potted chicken in sour cream sauce
To prepare this mouth-watering dish, you will need the following ingredients:
- chicken - 1.3 kg;
- sour cream 15% - 250 g;
- fresh champignons - 200 g;
- butter and flour - 2 tbsp / l;
- turnips - 2 pcs;
- oil, salt and pepper.
When cooking chicken in pots in sour cream, the oven should be gradually warmed up to 220 C.
Recipe
Rinse the chicken and chop into small pieces. Peel the onion and chop it finely. Rinse the mushrooms in water and cut into thin slices.
Pour some vegetable oil into a skillet and fry the chicken pieces over high heat. Remember to add salt and pepper to the meat.
Transfer the meat to a separate bowl and fry the mushrooms and onions in a skillet. Wait until the liquid has completely evaporated.
Transfer the mixture from the skillet to a separate bowl as well. Pour flour into sour cream, add salt and stir everything well. Pour the sauce into the pan in which you fried the meat and mushrooms and bring it to a boil.
Put the chicken, onions and mushrooms in pots, fill everything with sauce, put a piece of butter each and send to the oven. Cover the pots with lids beforehand. Cook the dish for about 35-40 minutes.
Chicken with beans
This recipe uses the following ingredients:
- chicken fillet - 700 g;
- vegetable oil - 4 tbsp / l;
- beans - 400 g;
- turnips - 2 pcs;
- carrots - 1 pc;
- lavrushka - 2 pcs;
- parsley - 1 bunch;
- allspice - 7 peas;
- red pepper, salt.
Beans must be soaked in water at room temperature for several hours before cooking this dish.
Cooking technology
Rinse the chicken, wipe it off, cut into pieces and fry in vegetable oil. Transfer the meat to a bowl.
Peel the onion and chop finely. Peel and grate the carrots. Fry both vegetables in the same skillet as the chicken.
Divide chicken and vegetables into pots. Add soft soaked beans to each. Pour boiled water into pots, put on lavrushka, allspice, salt and pepper.
Cover the filled pots with lids, place in the oven and simmer the dish for 35-40 minutes. at a temperature of 200 C. Sprinkle the cooked chicken with beans with finely chopped parsley.
Potted chicken pilaf: a classic recipe
Pilaf with chicken, prepared according to this recipe, turns out to be not too fatty, fragrant and very crumbly.
Products:
- chicken meat - 500 g;
- ground black pepper - 3 pinches;
- carrots - 2 pcs;
- turnip onions - one large head;
- rice - 300 g;
- garlic - 2 teeth;
- vegetable oil, salt.
This amount of food is usually distributed over 3 standard size pots.
How to cook pilaf
Rinse the chicken and cut into medium-sized pieces. Place the slices of meat in a skillet with hot oil, pepper and salt. Roast the chicken for 5 minutes. over high heat.
Prepare your vegetables. Peel and wash onions, carrots, garlic. Finely chop the onion, crush the garlic, and grate the carrots on a coarse grater. Transfer the vegetables to the skillet, reduce the heat, and cook the ingredients for about 15 minutes.
Divide the mixture from the pan into the pots, place the meat on top. Rinse the rice very well. The water after it should remain completely transparent. Transfer the cereal to the pots.
Season the ingredients with pepper and salt. Add enough water to the pots to cover the rice by about 2 cm. Place the lids on the pots and place them in the oven. Preheat the cabinet to 200 C and cook pilaf for 40 minutes.
