The recipe for chicken and potatoes in pots. Chicken with potatoes in a pot

Roast with chicken and potatoes in a pot is a tasty, aromatic and easy-to-prepare dish. Dishes in a pot are always a safe bet, no matter what you cook in a pot, meat or chicken, they will always be soft. Products in a clay pot are not baked, not stewed, but languish, which gives the dish a special taste. In this article, I will describe how to cook the chicken breast portion in a pot. A distinctive feature of the breast is that it has a little dry meat. To correct this moment, we will marinate the chicken for a short time and our chicken breast in a pot with potatoes will turn out sooo tender and juicy ...

Composition (for 3 pots):

• Chicken breast - 600-700 g
• Potatoes - 6-7 pieces
• Bulb onion - 1 piece
• Carrots - 1 pc
• Mayonnaise - 4 tbsp spoons
• Spices - to taste (I added 1 teaspoon each of dried dill, parsley and curry)
• Ground black pepper - to taste
• Salt to taste

Preparation:

So, to cook a pot roast with chicken and potatoes, you first need to prepare the food. Wash the chicken breast, remove the skin and cut the chicken into large pieces. The slicing is important in this dish, due to the fact that chicken breast cooks faster than potatoes. And in order to equalize the cooking time, you need to cut the chicken larger and the potatoes smaller.

Peel the onions with carrots, grate the carrots on a medium grater, and dice the onions. Heat some unscented vegetable oil in a skillet and fry the vegetables until soft and lightly browned.

Combine chicken fillet with mayonnaise and sauteed vegetables, stir.

Mix everything thoroughly and leave to marinate for at least 20 minutes. Meanwhile, peel the potatoes and cut them into small cubes.

Combine the marinated chicken with potatoes and season with salt and pepper. Mix everything thoroughly.

Divide the resulting mixture into pots and fill with a little cold water. Do not fill the pots to the top, otherwise the contents will boil over and then it will be very difficult to wash the stove.

Cover the pots with lids and place in the cold oven. If you put the pots right in a hot oven, they can burst. Cook the chicken with potatoes for 50 minutes - 1 hour at 180 degrees.

Chicken with potatoes in a pot in the oven begins to exude a breathtaking aroma after the first 20 minutes of simmering, and by the end of cooking this chicken already wants to eat right with the pots ...

The finished dish can be served directly in a pot, or by transferring it to portioned plates. I prefer the second option, because the portion in the whole pot is too large.

That's all ready, now you know how to cook potatoes with chicken in pots. Everything is very simple and fast.

Bon Appetit!

You can watch a funny video below:

Chicken and potatoes in pots is a very simple, but at the same time a wonderful dish. It is easy to prepare, and thanks to the form of serving - in pots - it will look great both on the everyday and on the festive table.

In general, cooking chicken in pots is very convenient. Firstly, the most common products are needed for such a dish. Secondly, all the hostess's work comes down to cutting the ingredients, and the oven does the rest. Thirdly, the addition of different seasonings makes the taste of chicken and potatoes completely unique, one time you can put Provencal herbs, another time garlic, and the third time - tomato sauce, and now a slightly different dish is on the table.

And, fourthly, for a small family, you can prepare several containers "in reserve", and the next day just heat the finished dish in the microwave or in the same oven.

Ingredients:

for one pot 0.5-0.7 l

Potatoes - 2 medium sized tubers

Chicken fillet - about 100 grams

Onion - 0.5 onions

Carrot - 0.3 root vegetables

Cheese - 50 grams

Oil creamy or vegetable - 1 tbsp

Bouillon (water) - about 100 ml

Spice: salt, ground black pepper, herbs, garlic

How to cook chicken and fries in the oven

1 ... Peel the potatoes. Cut into large cubes. Put in a pot.

2 ... Cut the chicken fillet into large pieces, fry in a hot pan with butter (vegetable or butter). Just lightly brown without cooking. You just need to "seal" the juice inside the meat.

3 ... Peel the onion with carrots, chop, fry with the meat.

4 ... Put the meat with vegetables to the potatoes.

5 ... Add spices, herbs. Pour in 100 ml. pre-cooked broth or plain water.

6 ... Next, chopped garlic.

7 ... Sprinkle the grated cheese on top.

8. Send the pots to the cold oven. Turn the fire to 180 degrees. Cook for 1 hour. Check the readiness by the tenderness of the potatoes.

Delicious potatoes with chicken in pots are ready

Bon Appetit!

Secrets and Tricks

Like any other dish, potted chicken and potatoes have their own cooking secrets. Of course, you need to start with the chicken itself.

Any part of this bird is suitable for this dish. The only caveat is that it is better to separate the meat from the bones first. For a family dinner, you can, of course, chop with bones, but this, as they say, is no longer "comme il faut". In addition, if desired, the bones will also be used. They can be used to make a wonderful broth, both for the future soup, and as an ingredient for the same potatoes.

Speaking of broth. Potatoes are among those vegetables that contain little water, and without enough liquid they can turn out half-baked. So you will have to pour the broth into the jars. You can quickly cook it from chicken bones, but if it's completely lazy, then bring it from a bouillon cube. If the second option is used, then the dish should not be salted too much - the cube is already salty. In general, you can pour just water into a pot, but with broth the dish will turn out much tastier.

Now about vegetables. It is better to cut the potatoes into large pieces. But onions and carrots can be cut as you want. In the classic version, all vegetables are placed in a pot without prior heat treatment. However, onions can be pre-fried in oil. You can do the same with carrots. This stage will slightly increase the cooking time of the dish, but it will give it a more interesting taste.

How to cook potted chicken and potatoes

Products for cooking chicken and potatoes in jars can be found in almost every home. But their number depends on the size of the pot and the number of servings. Below are the numbers for filling one pot with a volume of 0.5-0.7 liters:

• potatoes - 2 medium-sized tubers;
• chicken meat - about 100 g (for example, meat from one chicken thigh);
• onion - 1 onion (small);
• carrots - 1 root vegetable (small);
• butter or vegetable oil - 50 g;
• broth - about 100 ml;
• salt, black pepper (ground) - to taste.

Cut the meat into small pieces (for one bite). If pieces with bones were taken for cooking, then they must first be separated. Heat oil in a frying pan and fry the meat a little, stirring it constantly. It is not necessary to bring the chicken to readiness, in which case it will become dryish. Enough for the pieces to turn slightly golden.

Having prepared the chicken, you can start cutting vegetables. Cut the potatoes into medium-sized cubes, as well as the chicken into one bite, the onions into half rings, and the carrots first into slices, and then each of them into quarters. If desired, you can lightly fry the onions and carrots in the same oil in which the chicken pieces were fried.

Put chicken in a jar, season with salt and pepper, put half of the chopped onion and half of the carrot on top. Then the potatoes are placed in the pot and covered with the second half of the onion and carrot. It remains to pour the broth so that no more than 3 cm is left to its edge.

Prepared semi-finished products should be sent to a preheated oven for about an hour - fifteen hours. However, before serving, it makes sense to first taste the potatoes for readiness. If it is not soft enough, then it is worth holding the pots in the oven for another 15-20 minutes. You need to cook chicken and potatoes in pots at 170ºC.

Before serving, you can add some herbs (dill, parsley). But you can serve it by laying it out on plates.

Options for cooking potatoes in pots

There are a great many variations on the theme of chicken and potatoes in pots. As mentioned above, it is enough to add some additional ingredient and now there is a completely different dish on the table. For example, ordinary bell pepper harmonizes very well with the standard "inhabitants" of the pot. It is desirable to cut it into thin strips. It's a good idea to add garlic to the pots, after grating or crushing in a garlic press.

You can also experiment with sauces. No sauces are added to the classic recipe. However, no one bothers to throw a tablespoon of sour cream into each pot from above. A more piquant taste can be obtained by pre-mixing sour cream with garlic and herbs. The same sauce can be made with mayonnaise. Some housewives even add tomato paste. The taste is quite unusual - for an amateur.

Adding cheese is also considered a safe bet. It can be chopped in any way (it will melt during cooking anyway) and pour vegetables on top of it.

In many ways, the taste of a dish depends on which part of the chicken is used for cooking. For example, lunch / dinner will turn out to be dietary from the breast, and the use of chicken legs will give it a richer chicken flavor.

Cooking methods may also vary. The pots are placed both in a cold oven and in a preheated one. Temperatures can range from 170 to 220 ° C. But no matter how cooked chicken and potatoes in the oven, it will undoubtedly remain a welcome guest on every table.

Of course, chicken and potatoes can be cooked in a saucepan, pan, baked on a baking sheet or in foil. It will be delicious. But only in a pot, the chicken turns out juicy, and the potatoes are soft, and it does not boil down, turning into mashed potatoes.

Cooking in pots will also be appreciated by those who are worried about the extra calories that appear as a result of frying or browning foods with the addition of various fats. By the way, these oils are safely deposited in the form of extra centimeters at the waist and hips. And not everyone is shown excessively fatty foods.

In such cases, a ceramic or clay pot comes to the rescue. It is in it that the dish turns out to be less high-calorie, but at the same time juicy, aromatic, and the broth is rich.

Cooking secrets

• The chicken should be fresh, without any foreign smell. The not very pleasant smell of chicken meat when frying in a pan can be interrupted by a lot of spices and a golden brown crust. In the pot, the chicken retains its natural smell, which is transmitted to the rest of the products, in particular the potatoes.
• Delicious chicken with potatoes in a pot is obtained if it is stewed with a lot of onions.
• Do not put a lot of carrots in a pot of chicken and potatoes, which will add too much sweetness to the meat. Unless provided for by the originality of the recipe.
• A sufficient amount of liquid must be poured into dishes with potatoes, since potatoes do not have their own juice and without broth can turn out to be half-baked.
• If the chicken is oily, do not add oil. It is advisable to put a small piece of butter or ghee in a pot of lean meat. This will enhance the flavor of the entire dish.
• If the chicken is lean, the potatoes and onions can be pre-fried in a skillet and then put in pots.
• The finished dish is served directly in the pot, so you need to calculate the amount of food in such a way that it is enough for all eaters. The volume of the pots themselves is also taken into account.

How to use pots correctly

• If the pot is new, it must be washed with soap and then soaked in cold water for 1 hour.
• Before each use, the ceramic pot is soaked for 15 minutes to allow the pores to absorb moisture. This has a positive effect on the quality of the dish.
• The pot filled with food is placed only in a cold oven. If you put it in a heated oven, it can crack from temperature changes.
• If during the cooking process you need to add liquid, it must be heated, otherwise the pot can also crack. For the same reason, when taking it out of the oven, it is not placed on a cold surface. Wooden coasters or cutting boards work well for this purpose.
• The pot lid can be replaced with a rolled piece of dough. The result is a delicious cake. You can also close the neck with a small piece of foil.

Below is a description of several potato chicken and potato recipes that you can use to cook in the oven at home.

Chicken with potatoes in a pot with carrots

Ingredients:

• chicken meat - 400 g;
• onion - 1 pc .;
• carrots - 1 pc.;
• potatoes - 5 pcs.;
• vegetable oil - 1 tbsp. l .;
• garlic - 3 cloves;
• salt to taste;
• ground black pepper - to taste.

Cooking method

• Cut the meat into small pieces. Fry lightly in oil.
• Add finely chopped onions and grated carrots on a medium grater. Stir and cook for 5 minutes.
• Cut the potatoes into cubes and place in two pots.
• Cover it with meat mixed with onions and carrots.
• Add chopped garlic, salt and pepper. Pour in half a glass of water.
• Place in a cold oven. Set the temperature to 180-200 ° and cook the chicken and potatoes for 50-60 minutes.
• Sprinkle with dill or parsley and serve.

Chicken with potatoes in a pot with mushrooms

Ingredients:

• chicken fillet - 400 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• garlic - 3 cloves;
• fresh mushrooms - 150 g;
• tomato juice - 200 ml;
• sour cream - 100 g;
• vegetable oil - 2 tbsp. l .;
• salt to taste;
• paprika - 1 tsp.

Cooking method

• Cut the meat into small pieces.
• Rinse the mushrooms and cut into slices.
• Heat the oil in a frying pan and fry the meat with mushrooms on it until light golden brown.
• Cut the potatoes and carrots into not very small cubes.
• Take two pots. Place the meat with mushrooms first. Top with potatoes and carrots.
• Combine sour cream, tomato juice, minced garlic, salt and paprika.
• Pour this sauce over the chicken and potatoes.
• Place in a cold oven. Turn it on 180-200 ° and cook for 45-50 minutes.

Chicken with potatoes in a pot with cream

Ingredients:

• chicken fillet - 300 g;
• potatoes - 4 pcs.;
• onion - 1 pc .;
• cream - 200 ml;
• butter - 50 g;
• processed cheese - 80 g;
• salt to taste;
• cumin or fennel seeds to taste.

Cooking method

• Cut the chicken fillet into pieces.
• Cut the potatoes into cubes or cubes.
• Grind the onion, cream, cheese and salt in a blender until smooth. Add the cumin and stir.
• Take two pots. Place a piece of butter at the bottom. Then divide the potatoes and chicken equally.
• Pour in creamy sauce.
• Place the pots in a cold oven and set the temperature to 200 °. Cook for 45-50 minutes.

Chicken with potatoes in a pot with sour cream

Ingredients:

• chicken fillet - 300 g;
• potatoes - 4 pcs.;
• onion - 1 pc .;
• sour cream - 3-4 tbsp. l .;
• garlic - 2 cloves;
• salt to taste;
• bay leaf - 2 pcs.;
• peppercorns - 6 pcs.;
• chopped dill greens - 1 tbsp. l.

Cooking method

• Cut the potatoes into medium-sized cubes. Put in pots.
• Cut the onion into half rings or strips. Cover the potatoes with it.
• Lay the chicken fillet on top.
• Add salt, pepper, bay leaf.
• In a bowl, combine sour cream, garlic crushed through a cooking press and chopped dill. Pour the chicken and potatoes with this mixture. Add some water.
• Place in a cold oven. Set the temperature to 190-200 ° and cook for 45-50 minutes.

Chicken with potatoes in a pot (diet dish)

Ingredients:

• chicken fillet - 300 g;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt to taste;
• chopped dill greens - to taste;
• water.

Cooking method

• Cut the potatoes into cubes, chop the onion and cut the carrots into thin slices.
• Cut the chicken fillet into pieces and place in pots.
• Sprinkle the meat onions.
• Place the potatoes and carrots on the onion.
• Add salt and dill. Pour in enough water to fill the pot 2/3 full.
• Place the pots in a cold oven. Set the temperature to 190-200 ° and cook for 50 minutes.

Chicken with potatoes in a pot with eggplant

Ingredients:

• chicken fillet - 300 g;
• potatoes - 4 pcs.;
• onion - 1 pc .;
• carrots - 1 pc.;
• small eggplant - 1 pc.;
• salt to taste;
• garlic - 3 cloves;
• black pepper - to taste;
• vegetable oil - 4 tbsp. l.

Cooking method

• Cut the eggplant into cubes, salt and leave for 20 minutes. Then drain the fluid into a sink. This will remove any bitterness from the eggplant.
• Cut the potatoes into cubes and place in pots.
• Cut the chicken fillet into medium-sized pieces and lightly fry in oil (take 2 tablespoons). Place on top of the potatoes.
• Pour the remaining oil into the pan and save the finely chopped onion along with the carrots and eggplant grated on a medium grater. Put everything in pots.
• Add the spices and add enough water to fill half the pot.
• Place in a cold oven, set the temperature to 180-200 ° and cook for 50 minutes.

Note to the hostess

• Cooking times for chicken and potatoes in all recipes are approximate. It all depends on the type of potato. Therefore, before serving the dish, try a slice of potatoes. If it breaks easily, the dish is ready.
• In any of these recipes, you can change the spices to taste. As a result, you will get a new dish every time.
• To enhance the taste of the meat, it can be pre-marinated in a mixture of spices, vinegar or even wine.

Potatoes with chicken can be cooked in a pan, in a saucepan or baked in the oven on a baking sheet, it will turn out delicious. But only in a pot will the chicken meat come out tender and juicy, and the potatoes - soft, whole. Cooking in such dishes will also be appreciated by those who care about their figure, worried about being overweight. After all, food in pots languishes, preserving more vitamins and minerals. The dish comes out less high-calorie and at the same time aromatic, appetizing.

How to cook chicken and potato pots in the oven

To serve a truly delicious, healthy dish to the table, you need to familiarize yourself with the secrets of the correct selection of products, dishes for baking, learn the general rules of how to cook this dish. In terms of ingredients, here are some tricks:

• If the recipe does not provide for a lot of vegetables, then it is better to put carrots less, it makes the meat sweetish.
• The lids of the pots can be replaced with a piece of dough or foil.
• The potato does not let the juice in when cooking, so that it does not come out half-baked, a lot of liquid should be poured into the pot. For this, a chicken bone broth or a bouillon cube diluted with boiling water is suitable.
• To make the meat appetizing, first marinate it in a mixture of spices, ketchup, vinegar or wine.
• Want to improve the taste of your dish? Add a small slice of butter to each container. If the chicken is oily, you don't need to add oil.
• If the meat is lean, fry the potatoes and onions in a skillet and then place in a container.
• If a little liquid needs to be added during cooking, it must be warmed up so that the pot does not crack.
• Hot food pots should not be placed on a cold surface, they may crack. Prepare wooden stands in advance.
• To create this delicious dish, any part of the chicken is suitable, but it is better to separate the pulp from the seeds first. And from the bones, cook broth for potatoes.
• The pots keep the heat great to keep the ingredients from digesting, remove the utensils 10 minutes before cooking.
• To make the taste of the dish more intense, rich, onions and carrots are pre-fried in sunflower oil.
• If the recipe contains a lot of vegetables, you shouldn't add a lot of broth. Mushrooms and onions give a lot of juice.
• Wine diluted with water is a good substitute for broth. Alcohol will evaporate during cooking, and chicken meat will become fragrant, soft.

The pot is the ancestor of all kitchen utensils. Cooking in it was widespread in the olden days. But with the advent of modern kitchen technology, everyone forgot about the pots, but in vain. Food in pots is richer and healthier. But first you need to choose the right utensils, taking into account the following tips:

• Manufacturing material. It is advisable to buy ceramic dishes or earthenware. Such utensils have high thermal capacity properties, contributes to the uniform and slow spread of heat along the walls. Therefore, food is not cooked or fried, but languishes. And food in glass containers is not heated evenly.
• Appearance. Good dishes have a regular shape and a smooth surface. If you tap it lightly, you will hear a clear, subtle sound. The thickness of the bottom and sides must be the same. If it is different, then the container may crack when heated.
• The volume of the dishes. Depending on the size, they choose multi-portion (with a capacity from 1 to 20 liters) and single-portion (with a capacity from 200 to 800 ml) pots. The ideal volume of dishes for one person is 500-600 ml.
• Glaze. The glaze should cover earthenware with an even layer, it protects the utensil from grease or liquid. Inside the container, it is important that the glaze is free of cracks, bubbles, gaps.
• Non-pouring pots. The inside of such dishes is not covered with glaze, which makes them better breathable, absorb liquid and odors. Food cooked in such containers tastes better, but for each separate dish you need separate pots: for meat, fish, desserts.

To make the pots serve you for a long time, use these rules:

• Before use, new utensils must be thoroughly washed with soap or detergent, and then filled with running water for 1-1.5 hours.
• Keep empty pots open to avoid odors.
• For washing, you need to take soft sponges so as not to scratch the glazed coating.
• If you use ceramic dishes, then soak them for 20-30 minutes in clean water before cooking. The containers will absorb moisture and the prepared dish will be appetizing.

Cooking recipes

Potatoes with chicken in a pot in the oven is not only an incredibly tasty dish, but also an original one, which is suitable both for dinner with a family and for treating guests. It is easy to prepare it: the list of products here is not long, it is not difficult to prepare them. You just need to cut everything, put it in pots, and the oven will do the rest. There are many recipes for potted chicken and fries, but add an extra ingredient and the food tastes differently. You can diversify the dish:

• Bell pepper. It harmonizes wonderfully with meat and potatoes, giving them a special flavor. Cut the pepper into thin strips.
• Prunes. Excellent combination with chicken.
• Sauces. According to the classic recipe, sauces are not used. But no one bothers to add a spoonful of mayonnaise, olive oil or sour cream mixed with herbs or garlic to vegetables and meat. The dish will acquire a spicy flavor. Some hostesses like to add soy sauce, tomato paste or ketchup, it turns out boldly and original.
• Cheese. Grated melted cheese is a safe bet.
• Different parts of the chicken. The taste of the dish depends on which part of the carcass was taken for cooking. So, a richer dinner will come out of the legs or wings, and dietary food will come out of the breast.
• Spices. Condiments, herbs are important in the culinary business. In any recipe, you can replace the spices, according to your preferences.

Potato stew with chicken in a pot

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 2 Persons.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: Medium.

Chicken potatoes are a traditional combination. But stewed chicken with potatoes in a pot in the oven will come out much tasty and fragrant. White wine will make the meat even softer, juicier, and the hop-suneli seasoning will give the vegetables a pleasant spicy flavor. Roast is perfect for treating guests, its original serving will look spectacular on the festive table and in the photo.

Ingredients:

• Potatoes - 4 pcs.
• Sour cream - 2 tbsp. l.
• Onion - 1 pc.
• Chicken fillet - 400 g.
• Carrots - 1 pc.
• White wine - 200 ml.
• Salt and pepper to taste.
• Hmeli-suneli - by eye.

Cooking method:

1. Cut the pre-washed, dried meat into small pieces. Season well with salt, pepper, suneli hops, mix, let it saturate for 10 minutes.
2. Lightly fry the chicken pieces in hot sunflower oil.
3. Peel the onion and cut into half rings.
4. Grate the carrots on a coarse grater.
5. Cut the potatoes into small pieces.
6. Put in a bowl in layers: meat pieces, carrots and onions, lightly salted potatoes.
7. Pour half of the containers with wine diluted with water (one to one ratio).
8. Send everything to the oven for 40-50 minutes. Cook at 200 degrees.

Chicken breast in a pot with potatoes

• Cooking time: 1 hour 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 90 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: Medium.

The brisket is the most tender and dietary part of the chicken carcass, but due to the low fat content, the meat is dryish. Pre-marinating the brisket or adding broth will help to avoid this trouble. The treat turns out to be stewed, steamed, soft and is perfect for a family dinner, it will appeal to both adults and children.

Ingredients:

• Hard cheese - 50 g.
• Garlic - 2-3 cloves.
• Butter - 20 g.
• Onions - 1 pc.
• Chicken breast - 0.4 kg.
• Mayonnaise - 50 g.
• Potatoes - 0.4 kg.
• Curry to taste.
• Salt - by eye.
• Pinch pepper.
• Broth cube - 0.5 pcs.

Cooking method:

1. Cut the brisket into cubes.
2. Add curry, chopped garlic, salt and pepper to the meat. Mix everything well with a wooden spoon, leave to marinate for 30-40 minutes.
3. Cut the onion into small cubes. Fry in a skillet in hot butter until transparent.
4. Skinless potatoes, cut into small cubes (1 cm).
5. On the bottom of the pots, steal the onion fried in oil, then the marinated meat.
6. Top with mayonnaise (1 tablespoon per container).
7. Then lay out the potato cubes.
8. Grate the hard cheese coarsely and cover the potato layer liberally.
9. Dissolve half of the bouillon cube in 150 ml of boiling water. Pour the finished broth into pots.
10. Close all the lids, cook in the oven at 200 degrees for 1 hour.

Chicken legs with potatoes

• Cooking time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 96 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: Medium.

A hearty and unusually delicious family dinner will turn out if you cook chicken legs with potatoes in pots. The pleasant aroma will make your household look forward to this dish. To make the dinner even more appetizing, it is recommended to pre-fry the legs in a pan until half cooked. With this dish, beautiful photos and a pleasant family dinner are guaranteed.

Ingredients:

• Pickled mushrooms - 60 g.
• Tomatoes - 2 pcs.
• Potatoes - 4 pcs.
• Onions - 1 pc.
• Chicken legs -2 pcs.
• Broth - 100 ml.
• Flour - 1 tbsp. l.
• Salt to taste.
• Starch 1 tsp
• Pepper to taste.

Cooking method:

1. Lightly fry the mushrooms, chopped into thin slices, and finely chopped onions. Put in pots.
2. Rinse the legs with cold water, dry, cut each into several parts. Roll pieces of chicken legs in flour, fry in a saucepan with the addition of sunflower oil.
3. Add meat to the mushrooms.
4. Cut the potatoes into large slices, add to the legs.
5. Cut the tomatoes into 4 pieces, put them in pots.
6. Season with salt and pepper. Pour everything with broth.
7. Cover the containers with a lid, put them in a cold oven for cooking. cook at 180 degrees, 1.5 hours.
8. 10 minutes before being ready, dilute the starch in water, add to food.

With mushrooms

• Cooking time: 1.5-2 hours.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 124 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: Medium.

A great lunch for the whole family. The delicate aroma of mushrooms enhances the taste of any treat, and in tandem with chicken and potatoes, it will be even more satisfying, aromatic and appetizing. Any (fresh or pickled) mushrooms are suitable for cooking: chanterelles, oyster mushrooms, champignons. Rinse them thoroughly before cooking. Cut the mushrooms into thin slices.

Ingredients:

• fresh chicken fillet - 400 g.
• Vegetable oil - 2 tbsp. l.
• Carrots - 1 pc.
• Sour cream (20% fat) - 100 g.
• Garlic - 3 cloves.
• Fresh mushrooms (champignons) - 150 g.
• Potatoes - 4 pcs.
• Tomato juice - 50 ml.
• Table salt - to taste.
• Paprika - 1 tsp

Cooking method:

1. Wash the chicken breast well, dry it, cut into small squares.
2. Rinse the mushrooms, chop into thin slices.
3. Heat sunflower oil in a frying pan, lightly fry the brisket with mushrooms.
4. Cut the carrots and potatoes into medium-sized cubes.
5. Place meat and mushrooms at the bottom of the pottery. Then lay out the potatoes, carrots.
6. Mix sour cream, chopped garlic, tomato juice, salt and paprika to make a sauce.
7. Pour the prepared sauce over the potatoes and chicken.
8. Send dinner to a cold oven. Turn it on 180-200 degrees.
9. Cook for up to 1 hour.

With cream

• Cooking time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 120 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: Medium.

The main feature of this treat is the original and delicate taste of cream sauce, processed cheese and caraway seeds. If you wish, you can experiment and add other spices, such as fennel. Pots of chicken and potatoes in the oven not only taste delicious, but also look great on the dining table and photo. As an addition, you can prepare a salad of fresh vegetables.

Ingredients:

• Medium potatoes - 4 pcs.
• Cream 20-25% - 200 ml.
• Chicken fillet - 300 g.
• Butter - 50 g.
• Onion - 1 pc.
• Processed cheese - 100 g.
• Caraway seeds to taste.
• Salt - by eye.

Cooking method:

1. Grind the meat into pieces 1-1.5 centimeters long.
2. Chop the potatoes into small pieces.
3. Prepare the sauce by grinding the onion, cream, processed cheese, salt, cumin with a blender until a homogeneous mixture.
4. Dip a slice of butter, then potatoes and meat pieces to the bottom of the earthenware.
5. Top all ingredients with cream sauce.
6. Cook for 50-60 minutes at 200 degrees.

With sour cream

• Cooking time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 120 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: Medium.

If you need to serve something tasty and tender to the table, chicken fillet in a pot with potatoes and sour cream is best suited. This recipe was very popular in ancient times. The combination of sour cream and dill gives the dish a special aroma and taste. Meat soaked in this sauce becomes very juicy and soft. It is advisable to use sour cream of 20-25 percent fat or rustic.

Ingredients:

• Sour cream - 4 tbsp. l.
• Medium onion - 1 pc.
• Potatoes - 4 pcs.
• Chicken fillet - 300 g.
• Garlic - 2 cloves.
• A pinch of salt.
• Dill - 20 g.
• Peppercorns - 6 pcs.
• Bay leaf - 2 pcs.

Cooking method:

1. Cut the potatoes into medium-sized squares. Put on the bottom of the pots.
2. Chop the onion into strips or half rings. Lay on top of the potatoes.
3. Cut the fillet into small strips and place in the third layer on the onion half rings.
4. Throw in the bay leaf, pepper and salt.
5. Chop the dill finely.
6. Mix sour cream, chopped garlic and dill separately.
7. Pour potatoes and chicken with sour cream sauce. Add some water.
8. Cook at 190-200 degrees, for 50 minutes.

With eggplant

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 2 person.
• Calorie content: 70 kcal per 100 g.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty: easy.

For those who prefer to eat low-calorie foods, it is recommended to cook potatoes with chicken and eggplant in pots. In addition to the fact that the treat is unusually appetizing and healthy, it still looks very presentable on the photo and on the dining table, the combination of colors is striking: orange carrots, purple eggplants, golden fragrant chicken fillet.

Ingredients:

• Small eggplant - 1 pc.
• Chicken fillet - 300 g.
• Onions - 1 pc.
• Potatoes - 4 pcs.
• Carrots - 1 pc.
• A pinch of salt.
• Garlic - 3 cloves.
• Vegetable oil - 4 tbsp. l.
• Black pepper to taste.

Cooking method:

1. To remove bitterness from eggplants, cut them into cubes, add salt, and leave for 20-25 minutes. Then the resulting liquid from vegetables must be drained.
2. Put small potato sticks on the bottom of the pots.
3. Fillet pieces, fry in oil (take 2 tbsp. L.). Dip to the potatoes.
4. Chop the onion, grate the carrots on a medium grater.
5. Pour the remaining sunflower oil into a saucepan, heat it, add prepared onions, carrots, eggplants. Put out everything a little.
6. Add the stewed vegetable stew to the container.
7. Season with spices, add water, not reaching the neck of the dish 2 centimeters.
8. Bake at 180-200 degrees, 50 minutes.

Video

The final taste of any dish largely depends on what kind of dish it was cooked in. Indeed, even ordinary scrambled eggs in a frying pan with a ceramic coating are much tastier than in ordinary ones. The same thing happens with any dish, and if we talk about chicken cooked in clay pots, you’ll just lick your fingers. The dish is obtained with a special aroma and extraordinary taste, and even all the ingredients in it are much more tender. You can cook many different dishes in clay pots, but today we will learn how to cook chicken, season it with original spices, add a few more ingredients and serve it hot right from the oven.

Recipe 1. Chicken with potatoes in clay pots

This dish can be successfully prepared in ceramic pots - the taste will be the same. So, in order to start cooking chicken and potatoes, we need to prepare the pots, carefully rinse and dry them. From the ingredients we need: chicken breast or any of its parts - 1 kg; potatoes - 1 kg; garlic - 1 head; butter - 20 g; onions - 3 pcs; cheese - 1 tbsp. for 1 pot; mayonnaise - 1 tablespoon on the pot; curry, pepper and salt to taste; broth cube - 1 pc.

Let's get started. If you have prepared breast, then you need to cut it into cubes. If you are using other parts of the chicken, then first separate the meat from the bones, and only then cut it appropriately. Regarding the skin, then each of you can do as you wish - you can leave it, or you can remove it. Place the meat in a deep bowl, season with salt and pepper, add a spoonful of curry and minced garlic. Gently mix everything with a wooden or silicone spatula so as not to destroy the integrity of the pieces of meat and set it aside for half an hour to marinate. The meat should be soaked with spices! Only in this case will you get it tender and fragrant.

Peel the onions and chop finely into cubes. Melt the butter in a skillet, and when it starts to sizzle a little, send the chopped onions to it, stir and simmer over low heat until transparent. Remove from heat.

Peel the potato tubers and cut into cubes 1 cm side.Do not put large potato cubes in the pot, so that as a result you will not get it undercooked. Remember that your meat is marinated, which means it will cook quickly in a pot.

While you have prepared all this, the time has come for marinating chicken meat, respectively, it is taken as the main process - we put all the products in pots. At the bottom of the pot, in the first layer, we will lay out the fried onions, having previously divided them into 6 servings. This is how many pots you should get from this number of ingredients. The second layer is marinated meat cubes. Further, in each pot, we dip a spoonful of mayonnaise. The next layer is potato cubes. Please note that when filling the pots with food, there should be approximately 2 centimeters of free space to the top. Do not risk filling the pots completely to the top, because during the cooking process, the ingredients will swell, respectively, the excess will come out. After the potatoes, dip a tablespoon of grated cheese into each pot.

Prepare broth from the bouillon cube by adding 300 ml of boiling water to it. Pour into pots, close them with lids and put them in the oven for 1 hour. Cooking a dish in pots at 200 degrees. After an hour, remove one pot and make sure the potatoes are fully cooked. If no cheese crust has formed in the pot, and the potatoes are still damp, then again send the pot to the oven for a few minutes.

The finished dish can be served directly from the oven to the table!

Recipe 2. Chicken in pots with mushrooms and potatoes

As you understand, the presence of mushrooms in this dish will not only improve the overall taste of the dish, but also give it a unique aroma. So, let's prepare: chicken breast - 0.5 kg; champignon mushrooms - 250 g; potatoes - 4-5 pcs; carrot - 1 pc; cream - 5-6 tablespoons; cheese - 120-140 g; bell pepper - 2 pcs; pepper and salt to taste; curry and fresh parsley and basil leaves.

Let's start the process: rinse the chicken fillet well, dry it and cut it into cubes. Peel the onion, then cut it into rings. Cut the mushrooms and bell pepper into thin slices. Heat the vegetable oil in a frying pan and fry the onion ring in it until transparent. Immediately after that, add the bell pepper and mushrooms, mix and continue to simmer for another 5 minutes under a closed lid over low heat. Peel and wash the potatoes, then cut them into small cubes. Let's do the same with carrots. Grate hard cheese on a coarse grater and cut into small cubes.

Let's make the sauce. Pour 400 grams of boiling water into a bowl and add cream to it. Pepper with freshly ground pepper, add salt and curry to taste. Let's mix.

We take the prepared pots and begin to lay out our ingredients in layers. First, lay out a layer of potatoes, then chicken, on top - fried onions with mushrooms and bell peppers. Pour the prepared creamy sauce over 2/3 of the pot, and put the cheese on top. We cover the pots with lids and put them in the oven on the middle shelf for 1 hour. Cooking the dish at 180 degrees. An hour later, we check the dish for readiness with a toothpick. Potatoes and carrots must be soft! If you suspect that they are not fully cooked yet, you can send the pots to the oven for a few more minutes. Sprinkle the finished dish with parsley and basil on top, then cover for another 2-3 minutes. Now you can serve the prepared dish to the table.

Recipe 3. Chicken stew in pots

Unlike previous recipes, now we will cook chicken wings or thighs in pots. For this we need to prepare: thighs or wings - 300 g; potatoes - 7-8 pcs; carrot - 1 pc; onion - 1 medium head; mayonnaise, herbs, salt and pepper.

Let's start cooking. Chop the prepared meat into small pieces. If you wish, you can remove the bones, but in this case you will need to prepare more meat so that you end up with 300 grams. Fry the prepared pieces of meat in a little oil. Separately, you also need to fry the half rings of the onion. Peel the potatoes and cut into cubes, and rub the peeled carrots on a coarse grater. Combine carrots with carrots and salt a little.

Take a ceramic or earthen pot and lay out the bottom layer - fried onions. Next, lay out a layer of meat, on top - potatoes with carrots. Then again a layer of meat, after - potatoes and sprinkle with salt. Each layer needs a little salt - this is important! Fill the products with oil, in which the meat and onions were fried, add a shred of mayonnaise and a piece of butter to each pot. Now we fill it with boiled water, cover it with lids and send it to cook in the oven for 1 hour at a temperature of 180 degrees. Serve the finished dish hot directly in the pots.

Potted Chicken and Fries - Secrets and Tips from the Best Cooking Masters

- To make the dish tender and tasty, pre-marinate or fry the meat in a pan. Keep the potato cubes small so that they cook well in the allotted time.

- Instead of potatoes, you can add other vegetables to the dish - tomatoes with bell peppers, green beans, mushrooms, zucchini, etc. Just do not forget to bring them halfway beforehand.