Roast chicken in pots

Category: Meat dishes
Roast chicken in pots

Ingredients

Chicken legs 2 pcs.
or
Chicken drumsticks 4 things.
White mushrooms 100 g
Potatoes 2-3 pcs.
Bulb onions 1 PC.
Garlic 1-2 cloves
Bay leaf 1-2 pcs.
Butter 1 tsp
Salt pepper Taste
Dill, parsley
Vegetable oil (for frying)

Cooking method

  • Quite a simple and tasty dish for dinner, and at the same time quite satisfying; you can say the first and the second at the same time, "two in one".
  • About products.
  • You can use both fresh, frozen or dried mushrooms in this recipe. Instead of porcini mushrooms, you can also use other forest mushrooms - boletus, boletus, etc. In this case, it is necessary to take into account the peculiarities of the preparation of each type, since the recipe uses not only the mushrooms themselves, but also the mushroom broth. Choose vegetable oil at your discretion - olive or sunflower.
  • !!! To reduce the calorie content, you can replace chicken legs with chicken breast or even turkey breast, and also exclude butter (the taste, of course, will suffer!).
  • Preparation:
  • 1. Peel the chicken legs from the skin, remove the bones from the meat, cut into pieces, salt, pepper and put in the refrigerator.
  • 2. Rinse fresh (or frozen) mushrooms and peel, if dried mushrooms are used, soak them in 1.5 liters of water for 2 hours. Coarsely chop the mushrooms, cook for 25 minutes, remove, cool and then sauté in butter. Drain part of the mushroom broth (250 - 300 ml, depending on the size of the pots); you will need it for further cooking.
  • 3. Finely chop the onion, peel the potatoes and cut into small cubes.
  • 4. Pour vegetable oil into a frying pan and fry one by one until half cooked, first onion, then potatoes, then meat. During frying, onions and potatoes should be slightly salted. After frying, put everything in one large bowl.
  • 5. Turn on the oven for preheating. Put bay leaf, finely chopped garlic, black or allspice (peas), half a sprig of dill and parsley on the bottom of the pots. Stir the onions, mushrooms, chicken and potatoes well and put them equally in the pots. Pour mushroom broth and add hot water almost to the top (boil in a kettle in advance!); the ratio of the amount of broth to water in the pots should be approximately 50 to 50 percent.
  • 6. Put the pots in the oven at 180 degrees for 30 minutes. After cooking, let the roast steep for about 10 minutes.
  • Bon Appetit!

The dish is designed for

2 servings

Time for preparing:

1 hour

Note


!!! Dishes in pots are good because they can be "edited" to suit the taste of each family member: for example, someone can put hot black pepper, and someone scented, someone does not put garlic, or vice versa, add additional spices or herbs .. In this recipe, the taste of roast can be supplemented with a small amount of cheese if desired (it is in this version that the dish is shown in the photo). It is best to use regular processed cheese (in briquettes) such as "Friendship" or "Wave", which can be bought in any store (it dissolves well in broth), but you can use any other cheese - the main thing is that it can be dissolved. In this case, put a saucepan with strained broth (250 - 300 ml, see point 2) on low heat and, while stirring, dissolve half a briquette (45 g) of cheese in it (if you use regular cheese, first grate it on a fine grater). In the future, this broth will be used (see point 5).

gala10
Oh, what a delicious treat !!! Dmitriy, thanks for the recipe.We have been doing something similar for many years, but we had no idea to put cheese there, especially processed cheese. We will try this option as well. I think the taste will be richer.
Masinen
Galina, yeah, it turns out very tasty in pots !!
Innushka
TID-SDA, delicious, satisfying, home-style)
please
I often do it in pots, it's very tasty
IvaNova
Delicious homemade recipe.
The daughter said "like from the stove." Indeed, it looks like meat with potatoes stewed in a real cast iron.
The mushrooms were frozen boletus. They are not as perfumed as white ones. But still mentally

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