A combination of chicken, mushrooms and potatoes is a great option for a hearty daily or even festive meal. You can cook dishes from the listed set of products in a frying pan, pot, heat-resistant form.
Tender chicken under a fur coat
Ingredients:
- chicken breast - 2 pcs. (without bones);
- whole mushrooms and potatoes - 4 pcs.;
- tomatoes and onions - 1 pc.;
- medium fat sour cream - a full glass;
- oil, spices and salt to taste.
Preparation:
Rinse the mushrooms with cold water, peel. Cut into small pieces. Chop the onion in the same way. Brown the food in a skillet with hot oil.
Carefully cut each breast into 2 pieces. Beat off everything with a special hammer. Grate with a mixture of salt and pepper. Place the prepared meat in the mold first. Top with onion-mushroom frying, tomato sliced into slices.
Peel the potatoes and rub coarsely. Pour over the tomato slices. Cover everything with sour cream. The latter can be salted to taste and combined with chopped garlic.
Cook the breast in an oven preheated to 180 degrees for about half an hour. Cut in portions before serving.
Chicken hearts in pots
Ingredients:
- chicken hearts - 550-600 g;
- whole champignons - 6-7 pcs.;
- potato tubers - 6-7 pcs.;
- bell peppers, tomatoes, carrots, onions - 2 pcs.;
- garlic and dill to taste;
- spice mixtures for meat, salt and oil to taste.
Preparation:
Rinse the offal thoroughly. Cut off all unnecessary parts from them. With a sharp knife, cut each heart in half lengthwise. Chop the onion and garlic at random.
Fry all the ingredients prepared above in a small amount of any oil. You need to cook the mass until the main part of the liquid from the pan has evaporated.
Chop the mushrooms into slices. Fry until golden brown in a separate skillet.
Remove the seeds from the bell peppers, cut into arbitrary small pieces. Chop cucumbers in the same way. If you wish, you can first remove the skin from them by lowering the fruits for a couple of minutes in boiling water.
Pour vegetables into a skillet with hearts. Mix everything well and fry for 7-8 minutes.
Coarsely chop the potatoes and carrots. Divide the pieces of these vegetables into the six pots first. You need to try to make the portions in each the same.
Spread the contents of both pans on top. Salt everything. Cover with chopped dill.
Cook the dish under the lids for a little less than an hour. The optimum temperature is 180-190 degrees.
Skoblyanka
Ingredients:
- chicken meat - 400-450 g;
- forest mushrooms - 200-250 g;
- potatoes - 7-8 pcs. (large size);
- large onions - 2 pcs.;
- mustard - 3-4 tsp;
- sour cream - 5 tbsp. l.;
- lavrushka - 2 leaves;
- salt and spices to taste;
- dill and cranberries for decoration.
Preparation:
Put the chicken meat in the freezer in advance. When it is firm, cut the bird into very thin slices. More precisely, you do not need to cut it, but scrape it. Add salt and your favorite spices to the meat. Let the product steep as it is.
Chop the onion into cubes. Fry it until transparent. Immediately after that, add the pieces of mushrooms and cook both ingredients until golden brown.
Pour sour cream mixed with mustard to the onion-mushroom frying. Allow the mass to warm up well over low heat. Salt to taste. The sauce should end up thick.
Peel the potatoes, chop into cubes. Fry it in a separate skillet until cooked through. In this case, the pieces should turn out to be soft on the inside and crispy on the outside. Potatoes also need to be salted.
Connect all the previously prepared dish components. You need to mix everything carefully with a wide spatula so that the fried potatoes do not break. After mixing, cover the frying pan with a lid and heat for 6-7 minutes. Remove the dishes with all the contents from the heat and let it brew for a quarter of an hour.
If desired, decorate such an original dish with cranberries and chopped dill. Tasty to complement it with various sauces (spicy / sweet) based on sour cream.
Stuffed Chicken with New Potatoes
Ingredients:
- young potato tubers - 1 kilo;
- chicken carcass - 1 pc.;
- porcini mushrooms, cut into pieces - a full glass;
- soy sauce - 70 ml (classic, no additives);
- honey - 2 tsp;
- garlic - 4 cloves;
- beans - 280-300 g;
- onion - 1 head;
- butter - 60 g;
- salt and spices to taste.
Preparation:
You need to start the process with a marinade for poultry: combine soy sauce and all the honey in a common bowl. The latter should be liquid bee. Add the garlic, cut into small cubes, to the mixture. Add pepper to taste. It is desirable that it be freshly ground, since such spices are always especially aromatic.
Smear the washed and dried chicken with the resulting mixture. Put it in a bag and place it cool for a couple of hours. The minimum time for marinating poultry is 40 minutes. You can increase it up to 20-30 hours.
For the filling, chop the onion, fry it with garlic (half), porcini mushrooms. Stir in chopped herbs and cooked / canned red beans.
Remove the chicken from the marinade. Dry it slightly. Make an incision above the butt. With your hands, gently pry the skin and reach the very shoulder blades, lifting it. Rub liberally with the remaining chopped garlic. Add a little salt and pieces of butter there.
Place the poultry on a large, oiled baking sheet. Fill it tightly with the prepared filling. Secure with toothpicks / skewers / threads.
Salt the young potatoes, pour over with vegetable oil. Spread on the same baking sheet around the prepared chicken. If some of the filling does not fit into the poultry, you can spread it out on the potatoes.
Sprinkle the chicken with oil as well. This trick will ultimately allow you to get an appetizing crust on the bird.
Cook the dish in a hot oven (at about 210-230 degrees) for about 80-90 minutes. Before serving, place the sliced poultry on a large plate and leave the potatoes around. This is a great hot option for a festive table.
Shins with mushrooms and vegetables in the sleeve
Ingredients:
- chicken drumsticks - 1-1, 2 kg;
- fresh mushrooms - 230-250 g;
- potatoes - 650-700 g;
- onions - 2 heads;
- garlic - 3-4 cloves;
- soy sauce - 60 ml;
- honey - 1 dessert spoon;
- salt, dried oregano and basil, a mixture of herbs "Adjika" - to taste;
- parsley greens - half a bunch.
Preparation:
Be the first to chop the potatoes into cubes. Peel and chop the mushrooms. Champignons and oyster mushrooms work well. Pour the potatoes and mushrooms into a deep bowl. Send the onion heads, cut into quarters, and chopped garlic there. Add chicken drumsticks.
Pour soy sauce to the ingredients, add all the spices and honey at once. You need to be careful with salt, as the sauce is already very salty. Mix everything well.
Send the whole mass into a sleeve designed for baking dishes in the oven. Tie the structure and put it in a large shape. Make a puncture on the top of the bag. Cook the dish in the oven at 190-200 degrees for about an hour. After the specified time has elapsed, make a larger slot in the structure. Continue to bake the treat for another 20 minutes. During this time, the bird should be browned.
Sprinkle the finished dish generously with chopped parsley. Serve with a variety of homemade pickles.
Chicken fricassee with porcini mushrooms
Ingredients:
- chicken thighs - half a kilo;
- potatoes - half a kilo;
- porcini mushrooms - 280-300 g;
- champignons - 80-100 g;
- butter - 60-70 g;
- garlic - 3 cloves;
- assorted greens - half a bunch;
- cream - 1/2 tbsp.;
- dry white wine - 70 ml;
- meat broth - half a glass;
- vegetable oil - 2 tbsp. l.;
- salt and spices to taste.
Preparation:
First, chop the onion very finely. Mash the garlic with the flat side of a knife. Throw away its dark center. Heat butter with vegetable oil in a cauldron (half of the fat stated in the recipe). Fry onions on it until lightly browned.
Part the vegetable pieces and put the thighs in the middle. You can also take other chicken parts to taste. Put garlic with them. Fry the poultry pieces until delicious golden brown. Pour in broth and wine. Salt everything. Simmer the mass under a tightly closed lid for about half an hour.
At this time, peel the potatoes in small pieces. Fry in a separate skillet in a mixture of the remaining oils until golden brown on the outside and soft on the inside. Season the potatoes with salt.
Send pre-boiled "boletus" and pieces of fresh champignons to the potatoes. Fry the ingredients together until the spirit of the mushroom species is done.
Transfer all stews and fried foods to an ovenproof dish along with the sauce. Pour cream over. Season with salt and spices. Transfer the container to the oven for 20-25 minutes. During this time, the bird will "make friends" with potatoes and mushrooms.
Cover the finished dish with herbs. Serve a treat with dry white wine.
Chicken "bags"
Ingredients:
- large chicken drumsticks - 6 pcs.;
- ready-made mashed potatoes - about a pound;
- champignons - 200-250 g;
- onions - 1 head;
- puff yeast-free dough - half a kilo;
- egg - 1 pc.;
- oil, salt, spices - to taste.
Preparation:
Grate large chicken drumsticks immediately with a mixture of salt and spices. Send them to a skillet with plenty of oil. Fry until cooked through and a delicious crust appears.
Finely chop the onion and mushrooms. Fry in the fat left after the poultry.
Mashed potatoes can be prepared according to any recipe. It is desirable to make it dry. To do this, use only butter when mashed boiled potatoes - no milk and water. Yesterday's mashed potatoes are also good.
Defrost the dough. Roll it out slightly. Divide the resulting layers into squares - six large and as many small. Place the small one in the center of the large one. This is necessary so that the future bag does not break.
On top of the dough, put a couple of spoons of potatoes and mushroom frying. Make a small depression in the filling of each blank and set a fried leg in them. Form neat "bags". To do this, simply lift the edges of the dough up and blind them well. Cover the ends of the seeds with foil. Otherwise, they will burn strongly during the baking process. All "bags" must be arranged according to the same scheme.
Beat a raw egg slightly. Spread all the resulting blanks with them. Place the "pouches" on a greased baking sheet or covered with baking paper. Place the entire structure in an oven preheated to 180-190 degrees for about half an hour.
Bake the treat until the dough is golden brown. Serve the finished legs in portions. Since the potatoes are already inside, a fresh vegetable salad and homemade pickles will be a good addition for them. You can also serve "bags" with your favorite hot sauce.
