Potted chicken fillet: a recipe for a delicious and satisfying dish

Chicken meat is a low-calorie product (180 kilocalories / 100 g), rich in easily digestible proteins (20%), fats (15%) and vitamins. Chicken broth has healing and regenerative properties for the human body.

Chicken prepared in any way (boiled, baked, fried, stewed, cured), tastes soft, light, without tendons and with a unique aroma.

In this article we will share the recipe for chicken in pots - dishes that can appear on the dining table as the first or second dish.

Products

For cooking you will need:

  • chicken fillet - 1 kg;
  • 2-3 large carrots;
  • 2-3 onions;
  • 1 head of garlic;
  • one can of canned mushrooms, green peas, corn or beans (to taste);
  • 1 lemon
  • greens (dill, parsley or cilantro);
  • 1.5-2 cups of vegetable oil;
  • sour cream or mayonnaise;
  • boiled water - about one liter;
  • salt pepper.

The number of products is designed for 6-8 pots of chicken. Cooking time - 1 hour.

Pots for cooking and baking

For cooking chicken in pots in the oven, it is important to choose the right pots for baking. When choosing them in the store, pay attention to the following:

  • The size. Pots should not be too small. Count so that the capacity of one pot holds a portion entirely - both the first and second dishes (from 500 to 800 ml). In the future, you can use them for cooking soups and cereals.
  • Wall thickness. The thinner the walls of the pot, the faster the cooling rate of the dishes in it, and, alas, the lower its strength. Choose pots with a wall thickness of at least 5 mm and a thick bottom - about 1 cm.
  • Cap. It should be the right size, but not cover the pot too “muffled” - hot steam should go out freely so that when boiling the contents of the pot do not pour out. If you could not find the pots with lids, do not despair - the lid can easily be replaced by a thick layer of simple flour and water dough.
  • The neck of the pot should not be too narrow - it will not be easy to wash the dishes after eating.
Baking pots

In addition, the pot should be made of well-baked clay, when tapped, make a clean sound, without cracks and bubbles on the surface.

Ingredient preparation

Chilled chicken fillet cut across the fibers in small pieces, about 2 by 3 centimeters in size.

Sliced ​​chicken

If you use frozen chicken fillet - after thawing, slightly squeeze the meat and dry it with a napkin.

In a chopped chicken fillet, add a few cloves of garlic, a little salt and pepper, passed through a crush. Stir, cover and leave for 10-15 minutes.

potted chicken fillet recipe

While the meat is soaked in spices, prepare the vegetables:

  • Cut the carrots into strips.
  • Onions - in cubes.
  • Cut the half of the lemon into small cubes, squeeze the juice from the second half.
  • Finely chopped greens and salt a little - salt will accelerate the release of aromatic oils. You don’t need to use too much greens - chicken meat has its own unique taste and aroma, which should be the main note in the dish.

Remove the liquid from the canned mushrooms and squeeze it well. Pass them in vegetable oil along with carrots and onions (onions - until transparent, carrots and mushrooms - until soft).

potatoes with chicken in pots

Squeeze the remaining cloves of garlic in vegetable oil with a crush, add lemon juice, salt and pepper. Pour vegetable oil into the pots with a layer of 1.5-2 cm, twist so that the inner walls are lubricated with oil. Pots with oil put in the oven to heat to a temperature of 50-70 degrees.

While the pots are warming, fry the chicken in vegetable oil over high heat until a crust forms and immediately remove from the pan. Add hot boiled water to the pan - this will be the fill for the pots.

Cooking method

In well-heated pots, lay all the ingredients in layers in the following proportion:

  • 1/3 pot - fried pieces of chicken;
  • 1/3 - sauteed onions, mushrooms, carrots;
  • 1/3 - canned green peas, corn or beans;
  • pour half a glass of the filling prepared after frying the fillet;
  • put lemon slices and chopped greens on top.

If the chicken is very lean, then add one tablespoon of sour cream or mayonnaise with filling.

Cover the pots and put in the oven for 20-30 minutes at a temperature of 180-200 degrees.

Tip: instead of lemon, add slices of tomatoes in pots with chicken. The taste of tomatoes goes well with chicken, does not interrupt, but complements it. The lemon in this case is superfluous, since the tomato itself will add the desired sourness to the dish.

Serving

Serve the chicken fillet in pots hot on dessert plates or saucers. Wrap the pots nicely with cloth napkins - supporting them during the meal, guests will not burn their fingers.

As a side dish, baked or deep-fried potatoes are suitable for chicken fillets in pots. Serve the potato slices on a common dish, laying out a slide.

A delicious and hearty dish will be potatoes with chicken in pots. To do this, add to all of the above ingredients 500 g of potatoes. Cut the peeled potatoes into cubes and put them in pots on top of the meat, along with other vegetables. Salt and pepper a layer of potatoes. Garnish in this case is not required.


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