Simple in cooking, simple, delicious and nutritious dish - roast chicken. Quenching, in general, is a relatively healthy, in any case, gentle way of heat treatment of foods, in addition, chicken meat is easily digested.
Consider how to cook a roast of chicken. Many methods and recipes are known, which is not surprising, because on average in the world people eat chicken more often than any other meat.
Roast at home from a chicken with potatoes in a cauldron
This is a nutritious and nutritious dish. Perfect for a family dinner or dinner.
Ingredients:
- chicken meat on bones (leg), chopped into convenient portioned pieces - about 800 g;
- potatoes - 8-10 pcs. medium size;
- tomato paste - 2 tbsp. spoons;
- onion - 1-2 pcs .;
- carrots - 1 piece;
- a mixture of dry spices;
- garlic - 2-4 cloves;
- different greens (parsley, dill, basil, tarragon);
- salt.
Preparation
Peeled and sliced shallow onions in a cauldron on melted chicken fat or vegetable oil. Add the crushed carrots. Stew for 5 minutes and add the meat. Cook all together, stirring occasionally, for 20-25 minutes on low heat, if necessary, pour a little water. We put the peeled and sliced potatoes and add water. Season with dry spices. Stew until the potatoes are ready (that is, 20 minutes). By the end of the process, add tomato paste. Finished roast in a home- laid out on plates, seasoned with chopped garlic and herbs. We serve to the table with light table wine.
On a day off or the arrival of a small number of guests, you can get a little more sophisticated and cook the roast in pots with chicken, vegetables and mushrooms in the oven.
Roast in pots with chicken
Calculation of products for 4 servings.
Ingredients:
- young string beans - 16 pods;
- fresh mushrooms (champignons, white, oyster mushrooms) - 200 g;
- chicken meat, cut into small pieces, pitted - about 600 g;
- garlic - 4 cloves;
- potatoes - 4 pcs. medium size;
- sweet red pepper - 2 pcs .;
- onion - 1 pc .;
- carrots - 1 piece;
- greens are different;
- dry spices;
- salt.
Preparation
Melt in the frying pan chicken fat (it should not be small) and save the crushed onions and carrots. Defend for 5 minutes and add the mushrooms, sliced. Cook under the lid for 15 minutes, stirring with a shovel. Season with dry spices and transfer to pots. Add to each chicken meat and chopped potatoes, beans, sweet peppers. We pour a little water, we close the pots with lids or foil and send it to the preheated oven for 40-50 minutes.
We serve roast in pots, seasoned with chopped herbs and garlic. Not bad and a little sour cream to add to each. To such a delicious dish you can serve berry tincture as an aperitif, dark beer or light table wine.
At present, many busy people (at least on weekdays) prefer to cook food in a multivariate.
Roast chicken in the multivark
Ingredients:
- potatoes - 5-8 pieces;
- chicken meat - 600-800 g;
- carrots - 1 piece;
- onion - 1 pc .;
- garlic - 4 cloves;
- Fresh mushrooms (champignons, white, oyster mushrooms) - 300 g;
- dry spices;
- greens are different;
- salt.
Preparation
It is better to divide the process into two phases.
First, save the finely chopped onions and carrots on chicken fat in a frying pan. Add the mushrooms and protushim all together for 15-20 minutes, stirring.
Transfer the contents of the frying pan into the bowl of the multivark. Add the chopped potatoes, dried spices and the right amount of water. Add and mix. Let's select the "Quenching" mode and set the time to about 50-60 minutes. Finished roast spread on plates, season with chopped garlic and greens.