How to stew chicken. Stewed chicken: recipes with photos

According to statistics, the meat of this particular bird is the most popular in Russia, because despite its low cost, it is very tasty and quick to prepare. In world cooking, there are thousands of photos and videos of recipes for cooking white meat and chicken giblets, but today we decided to devote an article to the topic of how to stew chicken in a frying pan.

All recipes are quite simple, quick and accessible even for inexperienced cooks, but for all their ease, the dishes turn out incredibly tasty and very original.

How to deliciously stew chicken in a frying pan

Chicken baked in the oven, grilled or grilled, fried in a frying pan, boiled in broth and steamed. Chicken chops, cutlets, zrazy and dumplings, kebabs and gravy... You can endlessly list the traditional cooking options for this bird, but the most popular from the point of view of healthy food is stewing both chicken meat and chicken giblets.

It is generally accepted that chicken itself is a bit dry and it is impossible to get a juicy and tender dish from it. We are in a hurry to debunk the established stereotype. If you stew a chicken correctly, you won’t find anything more tender and tastier than this meat. But how do you cook stewed chicken so that everyone gasps?

First, we’ll tell you a secret: to get juicy chicken, you need to simmer it in a frying pan with some kind of gravy. Culinary annals contain a myriad of different types of sauces, and we have selected the simplest and best recipes from them.

The classic option, which is also the fastest and most delicious, is to stew the chicken in sour cream or cream. The chicken combined with the creamy flavor is amazing. Be sure to try this option.

No less interesting and appetizing is the combination of chicken meat with vegetables. For example, you can make stewed chicken liver with onions and potatoes with the addition of water and spices, and also stew chicken in a frying pan in tomato, where you can use either fresh tomatoes or ready-made tomato sauce or tomato paste.

How long to simmer chicken in a frying pan

No less important in stewing chicken is compliance with the time regime. Chicken liver and meat are quite tender and require a delicate attitude, because if the cooking time is exceeded, they will simply begin to fall apart, and if heat treatment is insufficient, they will become “rubbery.”

• Thus, chicken livers, chicken breasts and wings should only be simmered for 15 minutes.
• Farm chicken fillet cut into small pieces is stewed for 10 to 15 minutes.
• Poultry chicken will require a little more time - 15-25 minutes, depending on how old the bird is.
• Stewing chicken gizzards will take the most time - from 40 minutes to 1.5 hours.
• Chicken hearts are more “accommodating” in this matter and will be ready in half an hour.
• Simmer chicken legs in a frying pan for no more than 35 and no less than 25 minutes.

How to stew chicken fillet in tomato in Italian

With this recipe, you can prepare a chic Italian-style treat with your own hands. The most tender chicken with tomato sauce will not leave anyone indifferent.

Ingredients

• Chicken fillet – 0.6 kg
• Tomato paste – 40 g;
• Onion – 2 heads
• Carrots – 2 roots
• Garlic cloves 4 pcs.
• Bay leaf – 2 leaves
• Parsley – 0.5 bunch
• Dill greens – 0.5 bunch
• Salt - to taste
• Black pepper – 7 peas
• High-grade white flour – 2 tbsp.
• Cool water – 250 ml.

How to stew chicken fillet in a frying pan

1. Cut the chicken meat into small pieces. Grind the black pepper thoroughly in a mortar and mix with salt, 10 ml of oil and 1 clove of garlic. Rub the resulting mixture onto the chicken.
2. Pour oil into a well-heated frying pan, and as soon as it warms up, fry the chicken fillet in it until golden brown and transfer to a dish.
3. Let's prepare the sauté. Chop the onion into thin half rings and fry in a frying pan. At this time, grate the carrots on a coarse grater and add them to the golden onions. We press the garlic flat with the blade of a knife to crush it, and then finely chop it, after which we send it to the sautéed vegetables. Fry everything over medium heat, stirring with a spatula, and then add flour, mix everything again and continue frying.
4. Let's prepare the sauce. Mix the tomato paste with water and spices, and then pour the finished tomato mixture into the vegetables in a thin stream, while actively mixing everything with a fork so that the flour does not become lumpy. Add salt to taste. Add the laurel and simmer for a couple of minutes until thickened.

Now add the fried chicken to the resulting tomato-vegetable marinade and simmer the dish over low heat under the lid for another 15 minutes.

This recipe is a simplified version of “French chicken”, which you can easily cook at home, even without using an oven - in a frying pan. This dish will fit perfectly into a holiday menu, and thanks to its simplicity it can brighten up a family dinner party.

Ingredients

• Chicken breasts – 1 kg (2 pcs.)
• Onion – 1 head
• Fresh champignons – 0.3 kg
• Tomato – 1-2 pcs.
• Dill greens – 1 bunch
• Semi-soft cheese – 60 g
• Cream 10%-15% – 0.4 l
• Salt - to taste
• Powdered black pepper – ½ tsp.
• Flour – 1 tbsp.
• Refined sunflower oil – 80 ml.

How to simmer chicken breast in a frying pan

1. We divide the chicken breasts into halves, and then carefully separate each portion into two portion layers. As a result, we should have 8 pieces.
2. Rub each slice with salt and pepper, wrap it in film and beat it with a meat mallet. The film will help keep the kitchen clean.
3. We bread the pounded breasts in flour and fry them in oil until golden brown, after which we remove them to a dish.
4. Add more oil to the vacated frying pan and fry the onion, chopped into small cubes, and as soon as it turns brown, add finely chopped mushrooms to it and fry them too.
5. Then pour cream into the pan, mix with onions and mushrooms and add some salt.

Place the fried chops in the creamy sauce, top with sliced ​​tomatoes, finely chopped dill and a layer of grated cheese. Cover with a lid and simmer the dish at slightly less than medium temperature for 15 minutes.

How to stew chicken liver with potatoes

Ingredients

• Chicken liver - 0.3 kg + -
• - 1 onion + -
• - 1 PC. + -
• – 6-8 tubers + -
• — 30 ​​g + -
• - 1-2 glasses + -
• After a couple of minutes, add the chicken livers, cut in half, to the vegetable sauté and fry them for 3 minutes, stirring constantly.
• Next, cut the peeled potato tubers into medium cubes 2x2 cm and place in a frying pan. Salt and pepper everything and pour boiling water so that the water is level with the potatoes.

Simmer the dish over low heat, covered, until the potatoes are ready, 15-20 minutes.

You can cook delicious chicken hearts with onions in just half an hour. This dish will be an excellent addition to pasta, rice or potato side dish.

Ingredients

• Chicken hearts -1-1.2 kg
• Carrots – 1 large root vegetable
• Onion - 2 heads
• Curry – ½ -1 tsp.
• Refined sunflower oil – 50-80 ml
• Black pepper powder – ½ tsp.
• Table salt - to taste.



How to cook stewed chicken hearts

1. Heat the frying pan thoroughly, pour oil into it and fry the chicken hearts over medium heat for about 15 minutes.
2. Next, pour the onion half rings into the container, and after another five minutes, grated carrots.
3. With constant stirring, fry the vegetables with hearts for 5-7 minutes, then add curry, salt, pepper, and half a glass of water.
4. Under a closed lid, simmer the hearts for 20 minutes over medium heat.

This is the most budget option for the chicken menu that we offered today. But if you wish, you can improve the recipe by adding 3 tbsp along with water. sour cream or 1-2 tbsp. tomato paste. Or you can add more vegetables, for example this mix: finely chopped tomato, bell pepper and green beans.

For this dish, it is better to use chilled poultry. But if only frozen is available, then you should defrost it in advance at room temperature, otherwise the meat will become tough.

The cooking process itself is simple, but takes time:

1. Cut the chicken into small pieces. You can immediately purchase shins, thighs or a set for chakhokhbili.
2. Season the meat with spices and marinate for about an hour. Turmeric will give the dish a beautiful yellow tint.
3. Chop the onion and blanch until brownish, add grated carrots and fry for another 7 minutes.
4. Place the vegetables in a separate bowl and fry the poultry pieces in a frying pan until golden brown.
5. Place the meat in a saucepan, add water, heat to a boil and simmer under a closed lid over low heat for 45 minutes.
6. Add apple and garlic cloves, carrots and onions. Mix.
7. Simmer for another quarter of an hour, leave to ripen on the turned off stove for 10 minutes.

Chicken with carrots can be supplemented with other vegetables, champignons, and steamed prunes. Potatoes, beans, and cereals are suitable as a side dish.

Cook delicious chicken in the oven

Fragrant chicken in pots with potatoes - what could be tastier! To prepare this simple and healthy dish you will need:

• potatoes – 1 kg;
• chicken thighs – 500 g;
• sour cream – 110 ml;
• onions – 2 heads;
• dill – 1 bunch;
• black pepper – 7 peas;
• garlic – 3 cloves.

Cooking sequence:

1. Cut the peeled potatoes into small cubes, add salt and place in pots.
2. Place the next layer of chopped onion.
3. Remove the bones from the thighs and cut the flesh into small slices. Place on top of the onion.
4. Combine sour cream with chopped dill and garlic.
5. Pour the contents of the pots with garlic and sour cream sauce. Add half a glass of heated water to each container.
6. Bake for 60 minutes in an oven at 190 degrees.

If you use this recipe by stewing chicken and potatoes in pots, you will get a complete second course. You can snack on it with pickles or fresh tomatoes.

The aroma of stewed chicken will be enhanced by a couple of slices of fragrant apple and herbs. Thyme and rosemary must be added at the very end of stewing, otherwise the dish will taste bitter.

davita.com

Ingredients

• 1 onion;
• 1 small green bell pepper;
• 3 cloves of garlic;
• 6 chicken wings;
• 6 chicken drumsticks;
• 2 tablespoons flour;
• 1 pinch of ground red pepper;
• 220 ml;
• 220 ml water.

Preparation

Cut the onion into half rings, bell pepper into small pieces. Chop the garlic or pass through a press.

Heat oil in a frying pan over medium heat. Fry the chicken for 3-4 minutes on each side. Then add onion and green pepper. Sprinkle with flour and stir to coat all pieces. Cook for another 5 minutes. Add garlic, red and black pepper. Fill with broth and water.

Reduce heat to low, cover and simmer for 30-35 minutes or slightly longer until chicken is tender.

cooksillustrated.com

Ingredients

• 1 onion;
• 2–3 cloves of garlic;
• 1 carrot;
• 6 chicken thighs or drumsticks;
• salt - to taste;
• 2 tablespoons paprika;
• seasonings for poultry - to taste;
• 200 ml sour cream;
• 100 ml + 2 tablespoons of water;
• ½ teaspoon mustard;
• 2 tablespoons flour.

Preparation

Cut the onion and garlic into small pieces. Grate the carrots on a coarse grater. Chop the greens. Sprinkle the chicken with salt, half the paprika and poultry seasonings.

Mix sour cream with water, salt, pepper, remaining paprika, mustard and herbs.

Heat oil in a frying pan over medium heat. Fry the drumsticks for 4-5 minutes on each side. Add onions and carrots and cook for another 5-7 minutes. Pour in sour cream sauce, cover and simmer for about 30 minutes over low heat. 5 minutes before cooking, add flour mixed with 2 tablespoons of water.

scibosnian.com

Ingredients

• 2 tomatoes;
• 5–7 sprigs of dill or parsley;
• 2 tablespoons butter;
• 2 tablespoons of tomato paste;
• 450–500 g chicken thighs or drumsticks;
• 1 onion;
• 1 teaspoon salt;
• ½ teaspoon pepper;
• ¼ teaspoon thyme;
• 500 ml hot water.

Preparation

Grate the tomatoes on a coarse grater. Chop the greens.

Heat butter and vegetable oil in a deep frying pan. Add the tomato paste and stir, and after a couple of minutes add the tomatoes. Place chicken and peeled onion on top, salt and pepper, sprinkle with thyme.

After a minute or two, add hot water. Stir a little, cover with a lid and simmer over low heat for 35–40 minutes. Sprinkle with herbs before serving.

africanbites.com

Ingredients

• 5–6 tomatoes;
• 1 onion;
• 1 carrot;
• 2–3 stalks of green onions;
• 3–5 sprigs of parsley;
• 1–2 cloves of garlic;
• 1 chicken;
• salt and pepper - to taste;
• 2–3 tablespoons of vegetable oil;
• 1 teaspoon curry;
• 1 tablespoon paprika;
• 1½ teaspoons dried thyme;
• 1 bay leaf;
• 1 bouillon cube - optional;
• 500–600 ml of water.

Preparation

Cut tomatoes and onions into medium pieces, carrots into small pieces. Chop the green onions and parsley. Pass the garlic through a press. Cut chicken into bite-size pieces and season with salt and pepper.

Heat oil in a frying pan over medium heat. Add the bird and sear until lightly browned, about 3 to 5 minutes.

Mix tomatoes, carrots, garlic and onions. Add vegetables, curry powder, paprika, thyme, bay leaf and stock cube to chicken. Pour in water, bring to a boil and simmer covered for about 30-35 minutes, stirring.

Throw in green onions and parsley. Cook for another 5 minutes.

skinnytaste.com

Ingredients

• 2–3 leeks (white part only);
• 250 g champignons;
• 1½ teaspoons salt;
• ground black pepper - to taste;
• ½ teaspoon paprika;
• 8 boneless chicken thighs;
• ½ teaspoon vegetable oil;
• 1 tablespoon butter;
• 2 tablespoons flour;
• 240 ml chicken broth or water;
• 3 tablespoons sherry.

Preparation

Cut the leeks into half rings, the mushrooms into halves or quarters.

Mix 1¼ teaspoons salt with pepper and paprika. Sprinkle over chicken thighs.

Grease a Dutch oven or oven-safe skillet with vegetable oil and heat over high heat. Sear the bird for 3-5 minutes on each side. Place on a plate.

In the same Dutch oven or skillet, melt the butter. Fry the leek for 6-8 minutes until it becomes soft. Add mushrooms and remaining salt. Stir and cook for another 5 minutes. Sprinkle with flour, pour over the sherry broth and leave on the heat for 2-3 minutes. Return the chicken, stir and cover.

Place in the oven and simmer for 40–50 minutes at 190°C.

silina.darina.gmail.com / depositphotos.com

Ingredients

• 1 kg of onion;
• 1½ kg chicken thighs or fillets;
• 1–2 tablespoons vegetable oil;
• 120–130 ml water;
• 3 teaspoons salt;
• ground black pepper - to taste;
• 1 teaspoon thyme.

Preparation

Cut the onion into half rings, and the fillet into portions (the thighs can be left whole).

Heat oil in a deep frying pan over high heat. Brown the bird for 4 to 5 minutes on each side. Add onion and water. Bring to a boil over medium heat, add salt and thyme. Cover with a lid, reduce heat to low and simmer for about an hour and a half. Stir occasionally.

7. Chicken stewed in sour cream and onion sauce with curry

diethood.com

Ingredients

• 3 onions;
• 5–7 sprigs of dill or parsley;
• 800 g chicken drumsticks;
• salt - to taste;
• 4 tablespoons of vegetable oil;
• 600 ml water;
• 200 g sour cream;
• pepper - to taste;
• ½ teaspoon curry;
• 2–3 sprigs of thyme.

Preparation

Cut the onion into small pieces. Chop the greens. Salt the chicken.

Heat 2 tablespoons oil in a skillet over medium heat. Fry the bird for 5–7 minutes, add 100 ml of water and cook for 20–25 minutes over low heat.

Heat the remaining oil in another frying pan. Sauté the onion until golden brown, about 5–7 minutes. Then chop the onion with a blender and mix with sour cream, salt, pepper, curry, herbs and water.

Pour the sauce over the chicken, stir and simmer covered over low heat for about 10-15 minutes. Sprinkle with thyme before serving.

ouichefnetwork.com

Ingredients

• 8 cloves of garlic;
• 1 piece of ginger (about a centimeter and a half long);
• 2–3 stalks of green onions;
• 2 tablespoons vegetable oil;
• 6–8 chicken thighs;
• salt and pepper - to taste;
• 120 ml water;
• 50 g brown sugar;
• 60 ml rice vinegar (can be replaced with apple or wine vinegar);
• 250 ml chicken broth;
• 60 ml soy sauce.

Preparation

Cut the garlic into large pieces, ginger into medium pieces. Chop the green onions.

Heat oil in a frying pan over medium heat. Salt and pepper the chicken. Fry for about 6-8 minutes on each side. Place on a plate. In the same frying pan, brown the garlic for a couple of minutes and transfer to the bird. Drain off the remaining oil.

Boil water in the same pan. Add sugar and stir until it dissolves. Cook, stirring constantly, until the sauce thickens, about 4 minutes. Pour in the vinegar and mix well again. Add ginger, broth and soy sauce.

Then place the chicken so that the part with the skin is on top. Sprinkle with garlic. Bring to a boil, reduce heat to low and simmer for 25–30 minutes. Transfer the chicken to a plate and leave on the stove for another 7-10 minutes to thicken.

Pour the sauce over the finished chicken and sprinkle with green onions.Ingredients

• 1 onion;
• 1 large ripe tomato;
• 2 cloves of garlic;
• 5–6 sprigs of parsley;
• 60 ml vegetable oil;
• 1½ teaspoons paprika;
• 1 bay leaf;
• 120 ml white wine;
• 1,000–1,300 g chicken thighs and drumsticks without skin;
• 800 ml water;
• 300 g rice;
• 2 teaspoons salt;
• ¼ teaspoon ground black pepper;
• 80 g fresh or frozen green peas.

Preparation

Cut the onion and tomato into large pieces. Chop the garlic. Chop the parsley.

In a deep Dutch oven or skillet, heat the oil over medium heat. Fry the onion for 7-10 minutes until golden brown. Add tomatoes, paprika, garlic and bay leaf. Reduce heat to low, cover and simmer for about 15 minutes. Pour in the wine and cook for another 2 minutes.

Place the chicken with the vegetables. Fill with water. Bring to a boil and simmer over low heat. After 15 minutes, add rice, salt and pepper. Stir, cover and continue cooking for 20 minutes. Add peas and half the parsley. After 5-10 minutes, remove from heat and leave covered for another 10 minutes. Sprinkle with remaining herbs before serving.

foodandwine.com

Ingredients

• 3 small onions;
• 10–12 cloves of garlic;
• 1 tablespoon coriander seeds;
• 1 teaspoon fennel seeds;
• 480 ml water;
• 4 tablespoons salt;
• 450 g ice;
• 4 chicken drumsticks;
• 4 chicken thighs;
• 60 ml vegetable oil;
• 120 ml dry white wine;
• 6 anchovies;
• 4 sprigs of thyme;
• 6 pitted olives;
• 1 tablespoon capers;
• 2–3 sprigs of parsley;
• 2-3 sprigs of basil.

Preparation

Cut 1 onion into small pieces, the remaining ones into quarters, without cutting off the base. Chop 6-8 cloves of garlic or pass through a press, finely chop the remaining ones.

Fry the coriander and fennel for a minute and a half in a frying pan without oil. Transfer to a saucepan. Fill with water, add 3 tablespoons of salt, chopped onion and garlic. Boil and cook for 15 minutes. Then add ice. When the brine has cooled completely, place the chicken in it and leave for 6-12 hours. Then remove, dry with paper towels and season with salt.

Heat 2 tablespoons of oil in a frying pan. Fry the bird for 10 minutes, turning occasionally.

Place all the chicken in one deep frying pan. Add half the wine, garlic slices and chopped anchovies. Place onion quarters on top. Cook over medium heat and make sure the meat does not burn. After 2-3 minutes, pour in the remaining wine and add the thyme sprigs. Reduce heat to low, cover and simmer for 30 to 40 minutes until bird is tender.

Sprinkle the finished dish with chopped olives and capers, pour in the remaining oil and leave covered for 5 minutes. Serve with chopped parsley and basil.

Choose unparalleled, tested recipes for stewed chicken on the website’s online page. Try variations with mushrooms, fresh fruits, raisins and prunes, amazing spicy herbs, vegetables, stewed in cream, sour cream and broth, with hard cheeses. There is no limit to the scope of the chef's imagination.

It is possible to prepare any part of a bird carcass in a variety of ways. But stewed chicken usually remains out of competition. When purchasing, you should choose a young (about 1 year old) and not overly large (up to 2 kg) bird. The meat of this chicken has a pleasant light pink color and a fresh smell. A chilled meat product would also be ideal. If you need a particularly dietary product, then you should purchase sorted fillets.

The five most commonly used ingredients in stewed chicken recipes are:

Interesting recipe:
1. Cut the chicken fillet into cubes, bread in flour and brown in a frying pan with butter.
2. Transfer the fried chicken to a saucepan.
3. In the same frying pan, sauté the onion, cut into rings, until soft.
4. Add it to the prepared fillet.
5. Pour white wine over the chicken. Simmer for about 15 minutes.
6. Add salt, add pre-chopped prunes, pepper, and add your favorite seasonings.
7. Pour in the cream, cover with a lid and simmer for another 10 minutes.
8. Serve as hot gravy. Decorate with greens.

Five of the fastest chicken stew recipes:

Helpful Tips:
. If the chicken meat was frozen at the time of cooking, the final dish may turn out tough. It is better to defrost the product gradually.
. For stewing, you need to choose a thick-walled cauldron, a duck pot or stewpans with a thick bottom. The food in them is heated gradually and evenly and does not burn.
. You should not simmer thyme and rosemary for a long time, otherwise they will add an unpleasant bitterness to the dish.

Poultry dishes are always popular. Most often, their preparation does not require hard-to-find ingredients, the cooking process itself does not take much time and effort, and the result is invariably pleasing. There are many ways to create culinary masterpieces from chicken, goose or turkey. They can be baked whole or in pieces, fried or stewed. The last method is considered the simplest and most suitable for lean poultry meat, since it turns out juicy regardless of which recipe is chosen. For this reason, stewed chicken is often present on the table of our compatriots, but if you make it according to the same recipe, it can become boring. Therefore, it wouldn’t hurt for every housewife to know several options for preparing this tasty and satisfying dish.

Cooking features

Braising chicken is not a complicated process. If you know a few subtleties, even an inexperienced housewife can easily cope with the task.

• Any chicken is suitable for stewing, as long as it is not spoiled. The exception is laying hen, which was raised for completely different purposes. When buying a bird in a store, it is impossible to get one, but in the market such a possibility is not excluded. But domestic chickens raised on farms are tastier and healthier than those produced in large poultry farms. And such chickens are often sold on the market.
• Frozen poultry is always inferior in quality to fresh or chilled poultry, since when defrosting, the structure of the meat changes and it becomes drier. However, when stewing, you are unlikely to notice the difference, so you can also purchase a frozen product for this, which most often costs less than fresh or chilled. But in this case, the bird still needs to be defrosted correctly. It should thaw in the refrigerator, without a sudden change in temperature. In this case, you do not have to worry about the finished meat being dry.
• Stewed chickens are more tender and require less cooking time. An adult chicken is stewed for a long time until completely softened. It is better to do this in a container with a thick bottom and equally thick walls - it retains heat better. However, it is better to choose the same utensils for stewing chickens. This could be a cauldron, a cauldron, a thick-bottomed pan, or a deep frying pan with a heavy bottom.
• Before stewing, the chicken must be cut into pieces. You can purchase chicken legs or breasts or chicken fillets separately for stewing.
• Stewed chicken tastes better if it is cooked with vegetables or in a fairly rich sauce. However, according to some recipes, the gravy is prepared separately.
• If you want the dish to be dietary, you should give preference to breast or fillet. In this case, the skin from the chicken must be removed before cooking - it contains the most fat and bad cholesterol.

Stewed chicken is good because it goes well with almost any side dish. And if you cook it right away with potatoes or rice, there will be no need to figure out what to serve it with.

Chicken stewed in tomato sauce

• chicken – 1.5 kg;
• tomatoes – 0.3 kg;
• sweet pepper – 0.2 kg;
• bitter capsicum – 50 g;
• onions – 100 g;
• garlic – 2 cloves;
• fresh parsley – 50 g;
• fresh basil – 20 g;
• salt, bay leaf, peppercorns - to taste.

Video recipe for the occasion:

Cooking method:

• Wash the chicken carcass, cut it into portions.
• Wash the vegetables and dry with a towel.
• Remove both types of pepper from seeds and stalks. Cut individually. It is better to cut sweet peppers into medium-sized squares, and bitter peppers into very small pieces.
• Cut the tomatoes into medium-sized slices. If desired, they can first be peeled by dousing them with boiling water. In this case, the sauce will taste more pleasant.
• Remove the peel from the onion and cut it into small cubes.
• Heat the oil in a deep frying pan or casserole dish. Place chicken pieces in it and fry over medium heat until golden brown.
• Reduce heat, add tomatoes to the chicken, and pour in half a glass of water. If they are meaty, then you can pour in more water - a glass or even a glass and a half.
• Simmer the poultry with tomatoes for 5 minutes, add sweet peppers, garlic and onions, add spices and add salt. Continue simmering over low heat for another 15 minutes.
• Add hot peppers and finely chopped herbs with a knife to the dish.
• Simmer the chicken in the tomato sauce for another 5 minutes.

Chicken in tomato sauce turns out quite spicy, so you shouldn’t serve it without a side dish. When serving, pour a little tomato sauce over the dish. You can also serve ketchup or tomato sauce separately.

Stewed chicken with gravy

• chicken – 1.5 kg;
• water – 2 l;
• onions – 100 g;
• carrots – 150 g;
• garlic – 2 cloves;
• flour – 30 g;
• tomato paste – 40 ml;
• parsley – 25 g;
• basil – 25 g;
• vegetable oil - how much will be needed;
• black peppercorns – 5 pcs.;
• bay leaf – 2 pcs.;
• salt – 5 g.

Cooking method:

• Wash the chicken, pat dry with a towel and cut into portions.
• Place the chicken in a saucepan, add water, and bring to a boil.
• Reduce heat, add salt to the water, add bay leaf and pepper.
• Cook the chicken for 20 minutes, then remove the chicken pieces and strain the broth.
• Wash, shake off the water and finely chop the greens with a knife.
• Wash the carrots, scrape them with a knife and grate them on a fine grater.
• Remove the skin from the onion and cut it into small pieces.
• Chop the garlic with a knife.
• Heat the oil in a frying pan and fry the onion in it until golden brown.
• Add carrots and fry for another 5 minutes.
• Add tomato paste to the pan and simmer for another 5 minutes.
• Add flour, mix well.
• In small portions, constantly stirring the gravy, add a liter of broth. Cook for a while to thicken the gravy.
• Place the chicken in a cauldron and pour in the gravy. Add herbs and garlic. Simmer for 5 minutes, then turn off the heat and keep the dish covered for a quarter of an hour so that the poultry meat is saturated with the aroma of herbs and spices, and the gravy absorbs the smell of meat.

When serving chicken stewed according to this recipe to the table, do not skimp on the gravy, it will make the dish much juicier and more flavorful.

Chicken stewed with sour cream

• chicken meat (you can take fillet) – 1 kg;
• sour cream – 0.5 l;
• water – 0.2 l;
• carrots – 0.2 kg;
• onions – 0.2 kg;
• salt, pepper, turmeric - to taste;

Cooking method:

• Wash the poultry meat, pat dry with a napkin, and cut into small pieces.
• Cut the peeled onion into thin half rings.
• Grate the peeled carrots on a Korean salad grater. If you don’t have such a grater, you can use a regular one, choosing the side with large holes.
• Dilute sour cream with boiled water, add salt, pepper and turmeric, mix.
• Heat the oil in a cauldron or cauldron, add chopped vegetables and fry them until golden brown over medium heat.
• Place the chicken pieces in the casserole dish and fry them for 5 minutes along with the vegetables.
• Pour in sour cream sauce and, reducing heat, simmer until done. This usually takes 35–45 minutes, but if you have large pieces, you can increase the time by 5–10 minutes.

Chicken in sour cream sauce turns out tender, soft and juicy. It can be served with any side dish, but it goes especially well with potatoes and rice.

Easy Chicken Stew Recipe

• chicken fillet – 0.7 kg;
• sour cream – 0.2 l;
• mayonnaise – 0.2 l;
• salt, spices - to taste.

Cooking method:

• Chicken fillet, after washing and drying, cut into small pieces.
• Season with salt and pepper, add sour cream and mayonnaise. Mix well so that the sauce coats each piece.
• Place on low heat and simmer for 30–40 minutes.

Despite the fact that the chicken according to this recipe is very easy to prepare, the taste of the dish is wonderful. And it is absolutely universal, that is, it can be served with cereals, vegetables, and pasta. If desired, you can serve the sauce separately with the dish.

Chicken stewed in creamy sauce

• chicken fillet – 0.8 kg;
• cream – 0.3 l;
• onions – 100 g;
• dried herbs – 20 g;
• paprika – 5 g;
• nutmeg - a pinch;
• salt - to taste;
• flour - how much will be needed;
• vegetable oil - how much will be needed.

Cooking method:

• Rinse the chicken fillet and pat dry with napkins. Cut into large flat pieces and beat them lightly. To keep the meat fibers from sticking to the meat mallet, place the chicken pieces in a bag. This will also prevent the juice from splashing.
• Peel the onion and cut it into thin rings or half rings if the onion is large.
• Fry the onion in vegetable oil until golden brown, temporarily remove it from the pan.
• Mix the sifted flour with paprika and a little salt.
• Dredge chicken in flour and fry in hot oil until crust forms.
• Place the chicken in a cauldron, add fried onions, dried herbs and nutmeg, and pour in cream.
• Place on the fire and simmer for 20–25 minutes after the cream begins to boil.

Chicken stewed in cream has a pleasant and delicate taste and exquisite aroma. There is no shame in serving this even at the holiday table. The dish will be even tastier if the chicken and onions are fried not in vegetable oil, but in butter.

Chicken stewed with vegetables in wine

• chicken fillet – 1 kg;
• pumpkin – 0.3 kg;
• zucchini – 0.3 kg;
• leek – 0.2 kg;
• onions – 0.2 kg;
• carrots – 0.2 kg;
• celery stalk – 100 g;
• dry white wine – 0.4 l;
• vegetable oil - how much will be needed;
• salt, seasonings - to taste.

Cooking method:

• Cut the chicken into small pieces, fry in vegetable oil until golden brown, place on a plate.
• Peel the onion, cut half of it into thin half rings, cut the remaining onion into large pieces and place in a saucepan with a thick bottom.
• Do the same with the carrots, chopping half of them, coarsely chopping half of them and putting them in a saucepan.
• Peel and cut the pumpkin and zucchini into large cubes and place them in the pan with the other vegetables.
• Fill the vegetables in the pan with water until it completely covers them. Simmer them until cooked, drain the broth and strain.
• In the same oil where the chicken was fried, fry the leeks cut into slices, a mixture of chopped onions and carrots.
• Combine the vegetables, add the chicken to them, pour in the wine and simmer for 15 minutes.
• Add broth, simmer for another 15 minutes.
• Combine the stewed vegetables with the chicken, stir, salt and season to taste. Simmer over low heat for another 10–15 minutes and serve.

This chicken stew recipe is great because it doesn't require any side dish. However, if you complement the dish with potatoes, it will only benefit from it.

Chicken stewed in pots

• chicken – 1.5 kg;
• potatoes – 0.75 kg;
• onions – 0.25 kg;
• carrots – 0.25 kg;
• zucchini – 0.2 kg;
• cabbage – 0.2 kg;
• vegetable oil, garlic - how much will be needed;
• sour cream – 100 ml;
• water – 100 ml;
• salt, pepper - to taste.

Cooking method:

• Cut the chicken into small pieces and fry them until golden brown in vegetable oil, divide into 2 approximately equal parts.
• Cut the peeled potatoes and zucchini into cubes.
• Shred the cabbage.
• Coarsely grate the carrots.
• Cut the onion into small cubes.
• Fry the onions and carrots until golden brown.
• Mix the oil in which the vegetables were fried with sour cream and dilute with water.
• Crush the garlic with a hand press (3-5 cloves will be needed).
• Grease the pots with vegetable oil and place the potatoes in them.
• Place half the chicken on top.
• Next, layer cabbage, the remaining chicken, fried vegetables, and zucchini.
• Pour in a small amount of sour cream sauce and place garlic on top.
• Cook the chicken with vegetables in the oven for an hour at 180–200 degrees.

Chicken stewed in pots is a complete dish that does not require any additions, tasty and satisfying.

Stewed chicken is inexpensive, easy to prepare and at the same time popular with many. The presence of a large number of recipes allows everyone to choose the appropriate option.