Chicken can be used to make a wide variety of dishes, from salads to soups. One of the classic options is baked chicken with potatoes. You can use any part of the bird - the dish will be delicious anyway.
It is necessary
-
- Chicken with potatoes and juniper:
- 8 chicken thighs;
- 900 g of medium-sized potatoes;
- 2 tablespoons of butter;
- parsley and thyme;
- 450 ml chicken broth;
- 12 juniper berries;
- salt;
- ground black pepper.
- Hen
- peasant stew:
- 10 chicken thighs;
- 2 tablespoons flour;
- 2 tablespoons of vegetable oil;
- 300 g potatoes;
- 300 g of tomatoes;
- 2 stalks of celery;
- 300 ml of chicken broth;
- parsley and thyme;
- salt;
- ground black pepper;
- 2 teaspoons of starch;
- a handful of peeled pine nuts.
Instructions
Step 1
Instead of the classic potato casserole, make a funky chicken and juniper berry option. Wash and dry the thighs of the chicken legs with a paper towel. Melt the butter in a deep skillet and fry the chicken pieces in it until golden brown. Oil a deep refractory mold.
Step 2
Cut the potatoes into circles. Place half on the bottom of the dish, sprinkle with salt, ground black pepper, finely chopped parsley and thyme. Place the chicken pieces on top, sprinkle with thyme and cover with the remaining potato circles. Crush a clove of garlic, combine with salt, pepper and mashed juniper berries. Spread the spicy mixture over the potato wedges on the surface of the casserole.
Step 3
Pour the broth into the fat remaining in the pan where the chicken was fried, mix and heat the mixture for 5-7 minutes. Pour the sauce into the baking dish, close the lid and place in the preheated oven. Cook for 2 hours, then remove the lid to brown the casserole. Remove from oven, sprinkle with chopped parsley and thyme and serve.
Step 4
A very simple and tasty dish is chicken stew in a peasant style. Remove the bones from the chicken thighs. Dip the meat in flour. Chop the onion into thin rings and place in a skillet with heated vegetable oil. While stirring, fry the onion until transparent. Transfer it to a saucepan, and place the chicken pieces in the pan. Fry them until golden brown and lay on top of the onions.
Step 5
Peel the potatoes and cut them into cubes and the tomatoes into quarters. Chop the celery stalk into small pieces, chop the parsley and thyme. Place vegetables in a saucepan, sprinkle with herbs. Pour chicken broth into a saucepan, salt and pepper the dish. Cover it and place the saucepan in the preheated oven for 45 minutes.
Step 6
Mix the starch with a little water. Remove the dish from the oven, sprinkle with the starch solution mixed with the broth, and return the saucepan to the oven. Cook the chicken for another 15 minutes. Sprinkle with pine nuts before serving and garnish with parsley.
