Chicken with potatoes can be called the most popular gastronomic duet of all time. Just see what a wide variety of dishes is based on just a couple of these available ingredients, and each of the recipes makes chicken and potatoes part of a new palette of palate. We decided to devote this material to details concerning the preparation of chicken ragout with potatoes.
Stew of zucchini and potatoes with chicken
Ingredients:
- garlic teeth - 2 pieces;
- a piece of ginger length of 2.5 cm;
- onion - 180 g;
- butter - 35 g;
- flour - 35 g;
- curry ground - 2 tsp;
- chicken broth - 640 ml;
- Worcester sauce - 30 ml;
- tomatoes in the juice itself - 410 g;
- chicken - 480 g;
- potatoes - 130 g;
- zucchini - 180 g;
- carrots - 90 g.
Preparation
Spare the onions with ginger and garlic, until the latter will not let the aroma. Add 35-40 ml of water to the frying pan and leave the onions to caramelize. Separately fry the flour on the melted butter, add the curry powder to the mixture and combine the pasta with the onion. Pour all the chicken broth, add the Worcestersky sauce, tomatoes, zucchini, potatoes and chicken with carrots, pre-cut the ingredients with cubes. Reduce the heat under the dishes and allow the stew to boil under the lid for about half an hour, so that the meat absorbs the spicy taste of the sauce, and the vegetables become soft. Serve ready-made stew is recommended in a company of boiled rice.
Stew of chicken with potatoes and cabbage
Ingredients:
- onion - 75 g;
- garlic teeth - 6 pcs .;
- chicken meat - 900 g;
- Dried oregano, rosemary, chili - for 1 teaspoon;
- chicken broth - 2,8 l;
- potatoes - 260 g;
- carrots - 190 g;
- cauliflower head.
Preparation
On warmed butter, dip onion and garlic, add to chicken pieces of chicken, dried rosemary with thyme and leave for 12 minutes. At the end of time, pour the chicken with broth and leave for 10 minutes, then add the vegetables and cut for another 20 minutes. If desired, a chicken ragout with potatoes can be made in a multivarquet, while putting all the ingredients in a bowl and putting out "Quenching" for 50 minutes.
How to cook ragout with chicken and potatoes?
Ingredients:
- chicken - 750 g;
- bacon - 125 g;
- leek - 420 g;
- celery - 3 stems;
- potatoes - 850 g;
- chicken broth - 950 ml;
- cream - 240 ml;
- a branch of rosemary.
Preparation
After baking all the fat out of the bacon, use it to fry leeks and celery. To roast, add rosemary, chicken pieces, and let the meat grab. Place the cubes of potatoes, pour the dish with broth and cream, and then leave to stew for 25-30 minutes over medium heat.