Chicken and potato sauce: the best recipes

The potato sauce recipe was borrowed in Hungarian cuisine. The dish is a stew of meat and potatoes or, as it is also called, roast at home. The sauce has a liquid, heterogeneous consistency. It is important not to allow the potatoes to be mashed during the cooking process and the meat not to turn into stew. The dish is recommended to languish in a cauldron with a thick bottom and walls. Modern housewives prefer to cook chicken and potato sauce in a slow cooker. The best recipes for this delicious dish will be presented below.

Chicken sauce with potatoes: a recipe in a slow cooker

Chicken legs, thighs or wings are ideal for preparing this dish. To prepare the sauce faster, they can be previously divided into 2-3 parts. No less delicious is a dish made from pieces of pork or beef.

Step by step chicken and potato sauce is prepared in the following sequence:

1. The meat is washed in cold water, dried with a paper towel and, if desired, cut into small pieces.
2. Potatoes (1 kg), 1 carrot, onion and garlic are peeled.
3. Potatoes are cut into cubes, carrots - into strips. Onions and garlic are chopped randomly with a knife.
4. The baking mode of the multicooker is set. For 10 minutes, the meat is fried on heated vegetable oil on both sides.
5. Prepared onions, garlic, carrots and potatoes are laid out in the bowl of the multicooker for meat. Salt, pepper and bay leaf are added to taste.
6. Vegetables with meat are poured with water or broth.
7. In the "Stew" mode, the sauce is cooked for 45 minutes. The dish is served on the table in deep plates.

Chicken Tomato Sauce

This delicious and aromatic dish is most often served as the main dish. And they call it sauce because of the thick gravy, which is formed as a result of stewing meat with potatoes and other vegetables in a tomato. It turns out very tasty and satisfying.

You can prepare a delicious chicken and potato sauce according to the following recipe:

1. Cut the whole chicken into portions, roll them in flour and fry them alternately in a pan with warmed vegetable oil. Thanks to the flour, the sauce will be thicker. Transfer the fried chicken to a cauldron or pan with a thick bottom.
2. Fry onions, grated carrots, chopped straws in a separate pan.
3. Add finely chopped tomatoes (4 pcs.) And tomato paste (2 tablespoons) to the fried vegetables. Mix well, hold the pan on the stove for 5 minutes, and then transfer the frying to the chicken.
4. Pour boiled water into a cauldron, put suneli hops, salt and pepper, as well as a crushed clove of garlic.
5. After 30 minutes, add sliced ​​potatoes (2 kg) to the chicken. If necessary, pour more water or broth.
6. Simmer the sauce over low heat until the potatoes are ready. Sprinkle with dill or parsley before serving.

Potato, zucchini and chicken sauce recipe

To diversify the usual diet will help the next option for preparing a delicious dish. In a recipe for chicken and potato sauce, zucchini is used as one of the ingredients. You can cook the dish in a deep pan or cauldron.

Vegetable oil is poured into the bottom of the dishes. Prepared chicken pieces (500 g) are fried on it, then chopped onion, carrots, chopped garlic, zucchini and tomato. One of the last ingredients is potatoes (1 kg). Vegetables with meat in a pan are poured with water (500 ml), spices and salt are added to taste. Stew the dish under the lid until the potatoes are ready. If the consistency is not thick enough, let the sauce boil a little. To do this, remove the lid, and stew the dish over medium heat for another 5-10 minutes.

Chicken and Mushroom Potato Sauce

This fragrant dish must be served hot. This will reveal the taste and aroma of mushrooms to the fullest.

First of all, to prepare the chicken and potato sauce, you need to boil the fillet. To do this, cold water (2 l) is poured into a pan with chicken breast (300 g). On high heat, it is brought to a boil, then the heating temperature decreases, the foam is removed, salt is added to taste, bay leaf and a whole onion. The broth is cooked for 20 minutes, after which chopped potatoes (7 pcs.) Are added to it.

At this time, coarsely chopped champignons (5 pcs.) Are fried in vegetable oil. Mushrooms are transferred to a plate, and chopped carrots and onions are spread in the same pan. As soon as the potatoes are cooked, bay leaf, onion should be removed from the pan, and the mushrooms and vegetable frying should be added. After 5 minutes, spices, salt, if necessary, and herbs are added to the sauce.

Recipe for chicken sauce with sour cream in a slow cooker

This dish can also be cooked on the stove. But it is in the slow cooker as a result of prolonged languishing at low temperature that the chicken becomes especially tender and juicy.

For potato sauce according to this recipe, hips (1 kg) are ideal. To make them cook faster, they are cut into several parts. But first of all, onions in a bowl of a multicooker with vegetable oil are fried onions and carrots. After 10 minutes, the chicken is transferred to them, and after another quarter of an hour flour is added (1 tbsp. Spoon) and sour cream (200 g) is introduced. Next, a new multicooker mode “Quenching” is set. Potatoes (1.5 kg), water, salt and spices are added. Sauce is prepared for about 60 minutes. It should turn out to be moderately thick and very fragrant.