Chicken breast roast in a pot of potatoes is a traditional option that can be cooked on weekdays and on holidays. The dish is served directly in clay or ceramic containers. It is supplemented, as a rule, with meat or cheese slicing, vegetable salad, sandwiches and many others. If we are talking about an ordinary family dinner, then you can not put any additional dishes on the table, since the roast is already very hearty and tasty.
If you found those times when your grandmother cooked such a dish in a real village stove, in a good old clay pot, then this step-by-step recipe for chicken breast in a pot of potatoes will be a real find for your home cookbook. Let's start the study!
Classic recipe
So, we bring to your attention a couple of proven and very popular options among experienced hostesses. This will be a classic recipe and version with a simple, but very thoughtful and easy to prepare marinade for chicken breast. Let's start with the traditional recipe.
List of Essential Ingredients
The products listed below are designed for the preparation of two standard containers with volumes ranging from 0.5 to 0.65 liters. You can always complement the recipe for cooking chicken breasts in pots with potatoes with your favorite spices, aromatic herbs or herbs. But in the classic version, the following set:
- 420 g chicken;
- four large potatoes;
- two onions;
- three carrots;
- 2 cloves of garlic;
- a bunch of parsley;
- three tablespoons (tablespoons) of sour cream or mayonnaise;
- salt;
- spices to taste.
Cooking Potato Chicken Breasts
The creative process is quite simple. Chicken fillet must be removed from the films and skins, if any. Cut the meat into small portioned cubes. In a frying pan with a small addition of oil, fry the chicken fillet until a crust appears. Sprinkle with spices, salt, mix. We shift the fried meat into a ceramic pot with a volume of 0.5-0.6 liters. Peel the potato tubers, cut into the same cubes as the chicken fillet. Add the vegetable to the meat. You can mix the ingredients, or you can make a layered layout of products in a pot.
Peel the carrots and onions, chop, fry. The carrots should be a little softer and the onions should be transparent. We shift these vegetables into a baking dish. In a small plate, mix the sour cream, chopped garlic with a crush, a pinch of salt and finely chopped parsley. We transfer the resulting mass to the container. If necessary, add a little water in a pot of potatoes and chicken breast. It is important that the liquid practically covers all the ingredients. We send the pots to the oven for 65 minutes.
Unusual version of the dish
Many housewives complain that when choosing a classic recipe for chicken breast in pots with potatoes, they get enough dry meat. Most often this happens if you do not add water to the sour cream filling. We offer to try another recipe, which is based on preliminary marinating chicken meat. It will take a little more time to cook, but to taste the dish will turn out more juicy and aromatic.
What products will be required
In this recipe, the ingredients are designed for three full pots, the volume of which does not exceed 0.7 liters. As in the first version of cooking, the hostess can always supplement the recipe with her favorite spices or add more greens. Main cast:
- medium-sized chicken breast;
- one large carrot;
- 7 tablespoons (tablespoons) of mayonnaise;
- 6 medium sized potatoes;
- two large onions;
- three tablespoons (tablespoons) of sour cream;
- fresh greens;
- salt;
- small bell pepper;
- 13 tablespoons (tablespoons) of tomato sauce;
- ground black pepper.
How to cook a dish
The first thing that makes this chicken breast recipe in a pot of potatoes delicious is marinating meat. This process is quite simple. Chicken breast must be washed, rid of veins and peels. Cut the meat into portioned slices. Spread on a dry frying pan. We do not add any oil or fat. We spread the specified amount of mayonnaise in the meat, pour a pinch of salt, turmeric, ground red pepper, zira, a little cinnamon, coriander, black ground pepper and ground cloves. Gently mix the ingredients. Leave to marinate directly in the pan for 40 minutes.
After the specified time, put the pan on a slow fire and simmer the meat under a closed lid for 15 minutes. Add sour cream, close the lid again and cook another 5 minutes. In another pan, in a small amount of sunflower oil, bring chopped onions to a half-preparedness. As soon as it begins to become transparent, add grated carrots to it, a mixture of ground peppers, allspice peas and a little salt. Close the pan with a lid and simmer vegetables for 7 minutes.
Peel the potatoes, cut the tubers into small portions. We put the potato cubes to the bottom of the pots. From above we send delicious slices of pickled chicken breast. While the liquid contents of the pan are left in place, without adding to the baking dish. Spread onion and carrot on top of the breast.
We wash sweet bell pepper, remove seeds and partitions, cut into very small cubes. If you don’t have bell pepper at hand, you can always replace it with pickled or fresh tomatoes. Add vegetables to mayonnaise, which remained in the pan. We put the indicated number of spoons of tomato sauce there. Mix the resulting fill. We shift in pots to chicken breast with potatoes. A recipe with a photo will help novice housewives cope with the task. If necessary, you can add a little water or a few tablespoons of liquid sour cream. We put the pots in a preheated oven to 200 degrees. Note time - 70 minutes.
Tips
To make chicken breast in a potato potato more nutritious and aromatic, it is recommended to add more vegetables. Not only bell peppers, but also fresh zucchini, eggplant, tomatoes from the garden are perfect for this dish.
For a better taste, we also recommend adding a small piece of butter to each pot at the end of cooking.
Do not spare the greens. Fresh parsley, dill or basil have not damaged a single dish of meat and vegetables.
Instead of ordinary water, you can use chicken or beef broth. They will add to the dish juiciness, satiety and additional aroma. Just do not pour the liquid to the brim, it will certainly pour out when the boiling process begins.
If you want the dish to cook faster, then spend a little time and pre-fry the carrots with onions and boil the potatoes until half cooked. Tomatoes, bell peppers or zucchini can not be fried, they are fully cooked in the oven.
After cooking, place the hot pot on a stand or towel. If you place the dishes on a cold or damp surface, cracks may appear at the bottom.