Food cooked in pots has a special taste and smell, and lunch with such dishes turns into a pleasant ritual. How to cook potted chicken to surprise guests and indulge in an unusual taste? Roast chicken in a pot with raisins and walnuts is one of the favorite dishes of traditional Slavic cuisine.
It is necessary
- Dishes:
- - Pot with lid - 4 pcs.
- - Frying pan with a thick bottom
- - Frying pan for frying meat and onions
- - A saucepan or heavy-bottomed saucepan for the sauce
- - Cutting board, grater
- Ingredients:
- - Chicken meat (can be replaced with turkey meat) - 1 kg
- - Onions - 4 heads
- - Raisins - 50 g
- - Walnut kernels - 50 g
- - Fresh mushrooms - 200-300 g
- - Butter - 50 g
- - Salt pepper
- - Flour - 2 tbsp. spoons
- - Sour cream - 400 g
- - Hard cheese - 50 g
- - Fresh herbs to choose from
Instructions
Step 1
Burn the chicken carcass over the fire of a gas burner, rinse in running water, dry or wipe with a clean napkin, cut into 8 pieces. You can replace the carcass with chicken legs or chunks of chicken fillet. Fold the chicken pieces into a deep bowl and season with salt and pepper to taste. Preheat a frying pan. Fry in vegetable oil until golden brown. Put out of the pan.
Step 2
Thinly chop the onion or chop into half rings, fry in the same pan until golden brown. Place on a plate.
Rinse the mushrooms, cut into strips or cubes, fry in a pan until half cooked. Fry the nuts in a dry, clean frying pan, exfoliate as thin a skin as possible, grind in a coffee grinder. Rinse the raisins and discard in a colander.
Step 3
Prepare the gravy sauce: in a saucepan or a saucepan with a thick bottom, melt 25 g of butter, add flour and fry, stirring occasionally, until golden brown. Gradually, stirring, pour sour cream into the browned flour, simmer the mixture a little over low heat.
Step 4
Put pieces of chicken meat in pots (2 pieces each), pour raisins, mushrooms, nuts and onions, evenly distributing them over the pots. Pour in hot sauce, cover with lids and put in an oven preheated to 180 degrees for 20-25 minutes. Remove the finished dish from the oven, sprinkle with grated cheese, finely chopped herbs and leave under the lids for 5-6 minutes.
The chicken is ready. Bon Appetit!
