Chicken and potato dishes are one of the most popular, common and available in Russian cuisine. It’s easy to cook them, but many love them. There are a lot of options on how to cook chicken and potatoes. Sometimes a whole chicken is used, and sometimes only some parts of it are used: breast, thighs or wings. You can fill such a dish with various seasonings and spices, so there is always the opportunity to cook something to your taste.
Chicken Stuffed with Mushrooms and Potatoes
Chicken and potato dishes are regularly found on the festive table and on the daily menu. Stuffed chicken is a favorite and popular dish that can be prepared on the basis of these two ingredients. It turns out so fragrant and juicy that it is guaranteed to fall in love with everyone who tries it.
To prepare it, we need:
- whole chicken;
- 100 grams of honey mushrooms;
- 10 potatoes;
- 50 ml cream;
- a tablespoon of flour;
- 3 cloves of garlic;
- a tablespoon of paprika;
- 3 tablespoons of vegetable oil;
- 3 tablespoons of lemon juice;
- ground black pepper and salt to taste;
- Spinach is suitable for decoration.
Cooking process
This dish of chicken and potatoes is cooked quite quickly. At the same time, as noted by everyone who tried it, it turns out to be very tasty. The procedure should be as follows:
- To begin with, thoroughly wash the chicken, remove all vertebrae. This must be done so that as many potatoes as possible fit in the carcass, it will turn out much tastier.
- Separately mix together the available spices, as well as vegetable oil, lemon juice and paprika. This will be a set of fragrant spices that will greatly decorate your dish and add a twist to it.
- With this mixture you need to grate the chicken both outside and inside. After that, leave to marinate for about a quarter of an hour.
- During this time, cut into small cubes potatoes and onions, finely chop the garlic.
- Pour the sunflower oil into the pan, heat it and fry the onions, garlic and mushrooms for several minutes. Experienced culinary experts recommend mushrooms from mushrooms, but you can take some others. Add cream and flour to honey agarics, as soon as the cream boils, the sauce will be ready. You will need to add salt and mushroom sauce to the potatoes.
- We stuff the chicken with potatoes and set it to bake in the oven for an hour and a quarter at a fairly high temperature - 200 degrees. Please note that the oven itself should be as heated as possible.
Serve the chicken with lemon slices and herbs. This is a simple recipe for chicken and potatoes that will appeal to all your guests and loved ones.
Potato casserole with cheese and chicken
Another original recipe for a chicken and potato dish is a casserole, which can be supplemented with aromatic cheese, sour cream and a variety of spices. The casserole is cooked in the oven, so the meat is not as harmful as after it is fried in a pan.
To cook a delicious dish of potatoes and chicken at home, you need to stock up on:
- 600 grams of potatoes;
- 150 grams of onions;
- approximately 0.5 kg of chicken;
- 4 cloves of garlic;
- 300 grams of hard cheese;
- 250 grams of sour cream;
- 2 tablespoons of not very fat mayonnaise;
- black pepper, salt and other spices of your choice.
Delicious Oven Casserole
To cook this dish of chicken and potatoes in the oven, you need to start by thinly chopping the chicken fillet. Garlic must be passed through a press, in a bowl, mix the chicken and garlic with mayonnaise, pepper, salt and your favorite spices. Add as much as you like to your taste. Then mix everything thoroughly and leave to brew for 20 minutes. Please note that the meat tastes better if the chicken is pickled as long as possible. 20 minutes is the shortest time.
While the meat is soaked in various flavors, cut the onion into thin rings. Cheese must be grated. Mix sour cream with pepper, salt and spices. Please note that instead of sour cream, you can take cream if desired.
Now it’s the turn of the potato. Cut it into thin circles and spread on a baking dish. Lubricate it with vegetable oil in advance. Spread onion on top, then use a special sauce of spices and sour cream. After you add the pieces of chicken. They should be laid out as tightly as possible to each other. Sprinkle with grated cheese on top. You can repeat this order of layers several times until you find that you have a casserole of sufficient height. This is a simple chicken and potato dish, so even a novice housewife can handle it.
Preheat the oven very much and put our casserole in it. It takes about 40 minutes to cook in an oven, preheated to 180 degrees. It must be closely monitored, determining readiness with a toothpick or knife. After you take it out of the oven, let it cool and insist. Only then serve and treat everyone. This dish of chicken and potatoes in the oven will please your family and friends so much that they will constantly demand to cook it again and again.
Chicken with vegetables
One of the main advantages of chicken and potato dishes is that the meat is tender and very healthy. There is not as much fat in it as in pork. In general, chicken is considered a dietary product that is often allowed even during strict diets.
For this chicken and potato dish you will need the following ingredients:
- whole chicken carcass;
- carrot;
- onion;
- one and a half tablespoons of tomato paste;
- potatoes;
- a third of a head of white cabbage;
- a pinch of freshly frozen green peas;
- a few tablespoons of vegetable oil;
- greens;
- salt and other spices to taste;
- Vegetable seasoning Knorr.
How to cook chicken in a pan
Unlike several previous recipes, this is an option of exactly how to cook a dish of chicken and potatoes in a pan. First, gently chop the chicken into large portions, which we will then serve to our guests.
Cut the carrots into slices, and chop the onion finely. In a stewpan, fry vegetables in hot oil until they turn golden and look appetizing. After that, put them together with the chicken in a frying pan and continue to fry, adding tomato paste. After a few minutes, pour a little water so that the chicken does not fry, but stew. So you get a particularly tasty hot dish of chicken and potatoes. It should be stewed for about a quarter of an hour.
During this time, we prepare potatoes, which will play a certain role in this recipe. Its quantity depends on how many people you strive to feed. You need to take it at the rate of two potatoes per person and cut into small pieces.
Cut the cabbage into larger slices, and then pour the chopped potatoes with vegetables and chicken. We add a handful of freshly frozen green peas there, this ingredient will give your dish a special highlight. Stew all together until fully cooked.
Finally, you need to pour finely chopped greens of your choice: parsley, dill or some other, as well as vegetable seasoning. Culinary experts advise you to opt for it, because only such a complex seasoning can at once supply your dish with all the necessary tastes and aromas.
Creamy Chicken
Many families prefer to cook dishes with chicken, potatoes and mushrooms. For example, chicken in a creamy sauce. This is a special recipe that does not take as much time as many other meat dishes. The listed number of ingredients is enough for ten servings. It will take you about an hour and a half to cook.
So, in order to cook such an original dish, you need to have the following ingredients:
- 600 grams of chicken;
- 500 grams of potatoes;
- onion;
- 400 grams of champignons;
- carrot;
- 4 cloves of garlic;
- 300 grams of sour cream;
- vegetable oil and spices to taste.
It turns out delicious chicken with mushrooms
The second dish of potatoes and chicken is prepared according to this recipe. We pour vegetable oil into the ducklings, do not forget about a couple of garlic cloves, passed through the press, and fry until a pleasant and appetizing aroma. After that, we put the chicken, previously cut into small pieces, into a rather warmed oil. Cover the bird with a lid and simmer until half ready.
Grate the carrots on a grater, and cut the onions into small and neat half rings. Add it to the meat in our coop. We take on one of the key ingredients of this dish - potatoes. We cut it into cubes, send it to the ducklings with meat.
Cut champignons into slices, fry in a pan to make it even tastier. It is recommended first to fry several slices of ginger in the same frying pan: so a lot of pleasant and tasty aroma will stand out, which will certainly provoke an appetite. Then we take out the ginger from the pan and fry the mushrooms already. Ready mushrooms should be put on a plate.
Separate the skin from the tomatoes, sprinkling them with boiling water, and then finely chop. Then fry the tomatoes in a pan. Note that if they themselves are not very juicy, then they can be slightly salted and put a few large spoons of tomato paste diluted with water. In the resulting mass, add mushrooms and simmer all together for only a few minutes, and therefore lower it into the duckweed.
Now our chicken dish only needs to be pepper, salt and add a couple of cloves of garlic, if you want the result to be sharper. Exactly five minutes before cooking, lay sour cream diluted with water for volume.
Chicken Beef Stroganoff
Beef stroganoff is a very famous and beloved by many dish of domestic cuisine, which in the classic recipe is prepared from small pieces of beef, which are poured with hot and burning sour cream sauce. However, in our time there is an alternative version of this dish of chicken and potato fillets.
It is interesting that beef stroganoff itself is an exclusively Russian culinary recipe, which can be found for the first time in Elena Molokhovets's book “A Gift for Young Mistresses”, published in 1871. It is noteworthy that this is exactly a dish invented by experienced chefs that has no roots in Russian folk cuisine.
It was named after Count Alexander Stroganov, who lived mainly in the 19th century. Like many extremely wealthy nobles of those years, he could afford to keep the so-called “open table”, to which everyone who was educated and looked decent could come. Just for such "tables" the dish of beef stroganoff was invented. He had several undeniable advantages that made him so popular and in demand. It was very simple and convenient to cook, besides it was easily divided into portions. At the same time it was very tasty. The dish was not inferior to the best meat delicacies that were served at dinner parties of that time.
One of the count’s chefs managed to make a real culinary masterpiece, combining French culinary technology with traditional methods of Russian cuisine. The first is the method of roasting meat and serving it with a certain sauce, and the second is the custom of serving a dish in gravy directly with the meat.
There is another common version, according to which beef stroganoff was invented by the cook of Count Andre Dupont, who came from France. Moreover, he did this not for "open tables", but especially for the Count, who in his old age was hard to chew solid food, since most of his teeth had fallen out by that time.
Soon, the dish became extremely popular not only in Russia, but throughout the world. Today it is served in catering establishments all over the planet. And by the end of the 20th century, it officially entered the register of international restaurant cuisine, just like a Russian dish. Although it is not really national Russian. All the more interesting is that these days there are recipes according to which beef stroganoff is prepared not on the basis of beef, but using more dietary chicken meat. It turns out an incredibly tender dish, which also cooks very quickly: much faster than beef.
To prepare it, we need such components, which are enough for an average of four servings:
- 600 grams of chicken;
- 2 tablespoons of sour cream;
- a tablespoon of tomato paste;
- 2 onions;
- half a glass of flour;
- 2 tablespoons of vegetable oil;
- one and a half glasses of broth;
- salt and black pepper to taste.
We cook beef stroganoff according to the original recipe
Thoroughly wash the chicken fillet, dry it with paper towels. We cut into approximately equal pieces about one centimeter thick. We beat these pieces and cut, in turn, into neat strips. We take up the preparation of a special sauce, which is suitable specifically for the chicken version of the dish. To do this, in a saucepan we mix tomato paste, sour cream and broth. Pepper and salt to taste, bring to a boil. Leave the sauce to cool a little aside, while we take on the other ingredients.
Pieces of chicken should be rolled in flour, then put on a colander and shake gently so that the excess flour is sprinkled. We chop the onions and sauté in a skillet with very hot vegetable oil. We spread the chicken on the onion and turn on the maximum possible fire. Fry onions and meat for about five minutes, constantly stirring. We transfer the meat to the saucepan with the sauce already prepared and simmer for another 20 minutes. Beef stroganoff chicken is ready.