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Prepared by: Kamenevaa
06/01/2019 Cooking time: 30 min
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A simple and tasty dish that is simply ideal for all family members - stewed potatoes with chicken fillet. A great idea for a hearty lunch or dinner. Take note of the recipe!
How to cook “Stewed potatoes with chicken”
1. Rinse the chicken pieces. Then place them in a thick-walled saucepan, fill with water (two glasses), put on fire and bring to a boil.
2. Using a slotted spoon or small strainer, skim off the foam.
3. Peel and chop the garlic with a knife or pass through a press. If you use hot peppers, wash and chop them.
4. When the chicken stops foaming, add garlic and pepper to the pan. Add salt too. Stir, once boiling, reduce heat to medium-low and simmer for 30 minutes.
5. Add spices to the chicken. Dried red paprika will add a great color to the dish. Cook for another 15 minutes.
6. Peel and rinse the potatoes and onions. Cut into large cubes.
7. Add potatoes and onions to the chicken. Stir. Potato starch will thicken the sauce.
8. Simmer the potatoes and chicken for another 15 minutes until the potatoes are soft. Salt and pepper to taste.
9. Stewed potatoes with chicken are ready! Garnish the dish with herbs and serve. Bon appetit!
How to cook “Chicken with potatoes in a duck pot”
1. Cut the chicken into pieces.
2. Now you can cut the potatoes.
3. Pour sunflower oil into the duck pot and let it heat up.
4. Place the chicken pieces in the roasting pan and fry a little until browned.
5. Add chopped carrots to the duck roast and fry for another 5 minutes.
6. Add chopped potatoes and add boiled water.
7. When the water boils, add bay leaf, chicken spices, salt and pepper. Leave to simmer for 30 minutes.
8. Three minutes before readiness, add finely chopped garlic, dill and parsley.
9. The dish is ready! Time to serve it to the table. Bon appetit!
Cooking method
Before putting all the ingredients into the duck pot, you need to take the following steps:
- peel the carrots and grate them on a fine grater;
- cut the onion into small cubes;
- fry the vegetables over medium heat until golden brown;
- Now let’s move on to the meat: coat each piece with melted margarine and sprinkle with seasonings;
- Now we peel, wash and cut the potatoes;
- put potatoes in the duck pot, then chicken drumsticks and fried vegetables;
- add mayonnaise and remaining spices;
- place in the oven for 60-80 minutes at 200 degrees.
After our chicken with potatoes in the duckling pot is ready in the oven, put the potatoes on a plate, chicken drumsticks on top of them and sprinkle the finished dish with chopped parsley and dill. You can also add some ground black pepper and a couple of green onion leaves. Some housewives prefer to decorate the chicken with chopped walnuts and a sprig of basil.
Chicken with potatoes in a duck roaster in the oven turns out incredibly tender, soft and has a spicy aroma. This dish can be prepared not only for a holiday table, but also as a Sunday lunch with family members.
Instant Pot Chicken Stew (+ Video and Stovetop Instructions)
Super easy, quick, one dish - this is what this Instant Pot Chicken Stew recipe is all about. Loaded with veggies and hearty potatoes, this is the perfect meal to throw together in the Instant Pot or on the stovetop.
One of the best quick meals is stewed meat. A braise that would otherwise simmer for hours can be done in minutes. Stews made from beef, pork, or lamb usually take long hours to braise and cook, but a pressure cooker can easily cook the stew in minutes. Stewing chicken takes much less time. That gives you every reason why you should add this ridiculously simple and easy to make Instant Pot Chicken recipe to your weekly dinner menu list.
Before you guys jump on me and say it's funny to do everything in the Instant Pot when it can be done on the stovetop, let me tell you this. We're not saying everything should be made in the Instant Pot. No! We say Instant Pot is convenient and a life saver.
Most of the dishes you cook on the stove can be cooked in the Instant Pot, but in much less time. When we say less time, we mean less time standing next to the Instant Pot for constant monitoring and less overall cooking time.
Dinner is a breeze for any busy person. In addition, many homes do not have a stove. Instant recipes are created for such people. If you're a mom who has kids to take care of and very little time to stand in the kitchen cooking, you'll love the Instant Pot versions.
So yes, stewed chicken recipes can be made on the stovetop. If you want to know how to make this stewed chicken recipe on the stovetop, read below, we have included stovetop instructions.
Instant Pot Chicken Stew is made in one pan where everything is poured into the pot and the stew cooks itself. Ultra-tender juicy chicken pieces and soft vegetables in a gravy-like sauce make this chicken stew the best and perfect winter meal with some crusty bread to dip into the luscious stew.
This chicken stew is the best choice. Dip the crusty bread into the stew or mash it with the bread. There's nothing more comforting and healthy than this Instant Pot Stewed Chicken recipe for a cold winter.
Love this stew? Here are more stew recipes for you. Check it.
Indian Stewed Egg
Lentil stew with radishes
Spicy seafood stew
Goan chicken stew
Vegetable stew
Let's talk about savory stew, okay!
A good stew is one that has a balanced ratio of vegetables to meat. Use as many vegetables as you like. The main ingredients of chicken stew are chicken, carrots, onions and, of course, potatoes.
Simmer the braising ingredients over low heat for a few minutes until everything comes together. This great bowl of stewed chicken is thick enough to warm you up from the inside out. This is country food, hearty and delicious.
A bowl of warm and comforting stewed chicken and a few pieces of crusty bread for dipping will fill you up enough without needing anything for sides.
What Flavors Are In Instant Pot Chicken Stew?
Stewed chicken is a lighter dish with clean flavors.
This is an unusual chicken stew recipe. Extraordinary aroma of bay leaf and rosemary.
It's full of amazing flavors. The garlic, onion, bay leaf and rosemary flavors along with the tomatoes give the soup a somewhat rich flavor profile. Look at the color! We take the poor man's food and give it a new flavor.
Additional flavorings, e.g.
Worcestershire sauce
Red wine vinegar
Adds a new dimension to stewed chicken.
.
Classic recipe
Potatoes with chicken thighs in the oven without additional ingredients (except spices) is a classic cooking method.
What ingredients will you need?
To bake using the classic method you will need:
| Product names with descriptions | Quantity |
| Peeled potato tubers | 10-12 pcs. |
| Chilled chicken thighs | 4 things. |
| Peeled onion | 1 PC. |
| Garlic cloves without peel | 2 pcs. |
| Thick sour cream | 60-70 ml |
| Chicken spice set | 15-20 g |
| Salt. The amount of the ingredient depends on its presence in the spice composition. | 10-15 g |
Additionally, you will need food foil to seal the baking dish airtight.
Step-by-step cooking process
The procedure for baking potatoes with thighs consists of the following points:
- The onion needs to be cut into ring-shaped plates.
- Turn the garlic into a paste using a press.
- Place the thighs in a deep container (preferably glass) and rub them with spices. If there is no salt in the composition, then it needs to be added.
- Then add onions with garlic gruel and sour cream to the thighs. Thoroughly coat each thigh with this mixture and leave to marinate for approximately 30-40 minutes. If it is possible to keep the thighs in the marinade for up to 6 hours, they must be placed in the refrigerator, otherwise the product may spoil.
- It is recommended to cut the potatoes into cubes.
- Turn on the oven compartment in the stove to warm up. Set the temperature to 180 degrees.
- The baking dish for the ingredients should be coated with oil (butter or refined) and an even layer of potatoes should be placed in it, and salt should be added.
- Place the thighs on top of the potatoes along with the onions and remaining marinade.
- Seal the pan tightly with foil. To prevent the foil from swelling, it is recommended to pierce it with a sharp needle in 2-3 places.
- Place the pan in the oven for approximately 40 minutes.
- Then you should remove the foil and place the contents to bake for approximately another 30 minutes.
- Check the readiness of the dish by the softening of the potatoes and the juice from the thighs (it should be transparent).
It is recommended to serve the dish slightly cooled. As decoration you can use tomatoes cut into 2 parts and onions.
Recipe Stewed potatoes in chicken broth. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Stewed potatoes in chicken broth.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 36.4 kcal | 1684 kcal | 2.2% | 6% | 4626 g |
| Squirrels | 2.9 g | 76 g | 3.8% | 10.4% | 2621 g |
| Fats | 1.4 g | 56 g | 2.5% | 6.9% | 4000 g |
| Carbohydrates | 2.8 g | 219 g | 1.3% | 3.6% | 7821 g |
| Organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 0.5 g | 20 g | 2.5% | 6.9% | 4000 g |
| Water | 91 g | 2273 g | 4% | 11% | 2498 g |
| Ash | 0.882 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 135.9 mcg | 900 mcg | 15.1% | 41.5% | 662 g |
| beta carotene | 0.816 mg | 5 mg | 16.3% | 44.8% | 613 g |
| Vitamin B1, thiamine | 0.016 mg | 1.5 mg | 1.1% | 3% | 9375 g |
| Vitamin B2, riboflavin | 0.014 mg | 1.8 mg | 0.8% | 2.2% | 12857 g |
| Vitamin B4, choline | 1.72 mg | 500 mg | 0.3% | 0.8% | 29070 g |
| Vitamin B5, pantothenic | 0.042 mg | 5 mg | 0.8% | 2.2% | 11905 g |
| Vitamin B6, pyridoxine | 0.029 mg | 2 mg | 1.5% | 4.1% | 6897 g |
| Vitamin B9, folates | 0.736 mcg | 400 mcg | 0.2% | 0.5% | 54348 g |
| Vitamin C, ascorbic acid | 1.94 mg | 90 mg | 2.2% | 6% | 4639 g |
| Vitamin E, alpha tocopherol, TE | 0.578 mg | 15 mg | 3.9% | 10.7% | 2595 g |
| Vitamin H, biotin | 0.081 mcg | 50 mcg | 0.2% | 0.5% | 61728 g |
| Vitamin K, phylloquinone | 1.1 mcg | 120 mcg | 0.9% | 2.5% | 10909 g |
| Vitamin RR, NE | 0.258 mg | 20 mg | 1.3% | 3.6% | 7752 g |
| Niacin | 0.186 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 90.54 mg | 2500 mg | 3.6% | 9.9% | 2761 g |
| Calcium, Ca | 7.85 mg | 1000 mg | 0.8% | 2.2% | 12739 g |
| Silicon, Si | 5.797 mg | 30 mg | 19.3% | 53% | 518 g |
| Magnesium, Mg | 7.35 mg | 400 mg | 1.8% | 4.9% | 5442 g |
| Sodium, Na | 203.36 mg | 1300 mg | 15.6% | 42.9% | 639 g |
| Sera, S | 5.41 mg | 1000 mg | 0.5% | 1.4% | 18484 g |
| Phosphorus, P | 14.6 mg | 800 mg | 1.8% | 4.9% | 5479 g |
| Chlorine, Cl | 9.95 mg | 2300 mg | 0.4% | 1.1% | 23116 g |
| Microelements | |||||
| Aluminium, Al | 98.4 mcg | ~ | |||
| Bor, B | 26 mcg | ~ | |||
| Vanadium, V | 18.6 mcg | ~ | |||
| Iron, Fe | 0.254 mg | 18 mg | 1.4% | 3.8% | 7087 g |
| Yod, I | 0.45 mcg | 150 mcg | 0.3% | 0.8% | 33333 g |
| Cobalt, Co | 0.662 mcg | 10 mcg | 6.6% | 18.1% | 1511 g |
| Lithium, Li | 6.668 mcg | ~ | |||
| Manganese, Mn | 0.0317 mg | 2 mg | 1.6% | 4.4% | 6309 g |
| Copper, Cu | 19.54 mcg | 1000 mcg | 2% | 5.5% | 5118 g |
| Molybdenum, Mo | 1.957 mcg | 70 mcg | 2.8% | 7.7% | 3577 g |
| Nickel, Ni | 0.853 mcg | ~ | |||
| Rubidium, Rb | 50.9 mcg | ~ | |||
| Selenium, Se | 0.041 mcg | 55 mcg | 0.1% | 0.3% | 134146 g |
| Strontium, Sr | 1.32 mcg | ~ | |||
| Fluorine, F | 6.59 mcg | 4000 mcg | 0.2% | 0.5% | 60698 g |
| Chromium, Cr | 1.05 mcg | 50 mcg | 2.1% | 5.8% | 4762 g |
| Zinc, Zn | 0.0829 mg | 12 mg | 0.7% | 1.9% | 14475 g |
| Zirconium, Zr | 0.25 mcg | ~ | |||
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.285 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.4 g | max 100 g | |||
| Glucose (dextrose) | 0.283 g | ~ | |||
| Sucrose | 0.543 g | ~ | |||
| Fructose | 0.125 g | ~ | |||
| Essential amino acids | 0.098 g | ~ | |||
| Arginine* | 0.018 g | ~ | |||
| Valin | 0.015 g | ~ | |||
| Histidine* | 0.004 g | ~ | |||
| Isoleucine | 0.012 g | ~ | |||
| Leucine | 0.017 g | ~ | |||
| Lysine | 0.017 g | ~ | |||
| Methionine | 0.003 g | ~ | |||
| Methionine + Cysteine | 0.007 g | ~ | |||
| Threonine | 0.013 g | ~ | |||
| Tryptophan | 0.004 g | ~ | |||
| Phenylalanine | 0.013 g | ~ | |||
| Phenylalanine+Tyrosine | 0.023 g | ~ | |||
| Nonessential amino acids | 0.173 g | ~ | |||
| Alanin | 0.014 g | ~ | |||
| Aspartic acid | 0.035 g | ~ | |||
| Glycine | 0.013 g | ~ | |||
| Glutamic acid | 0.049 g | ~ | |||
| Proline | 0.012 g | ~ | |||
| Serin | 0.015 g | ~ | |||
| Tyrosine | 0.011 g | ~ | |||
| Cysteine | 0.003 g | ~ | |||
| Sterols (sterols) | |||||
| beta sitosterol | 2.355 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.1 g | max 18.7 g | |||
| 16:0 Palmitinaya | 0.079 g | ~ | |||
| 18:0 Stearic | 0.05 g | ~ | |||
| 20:0 Arakhinovaya | 0.004 g | ~ | |||
| 22:0 Begenovaya | 0.008 g | ~ | |||
| Monounsaturated fatty acids | 0.294 g | min 16.8 g | 1.8% | 4.9% | |
| 18:1 Oleic (omega-9) | 0.294 g | ~ | |||
| Polyunsaturated fatty acids | 0.772 g | from 11.2 to 20.6 g | 6.9% | 19% | |
| 18:2 Linolevaya | 0.711 g | ~ | |||
| 18:3 Linolenic | 0.007 g | ~ | |||
| Omega-6 fatty acids | 0.7 g | from 4.7 to 16.8 g | 14.9% | 40.9% |
The energy value of stewed potatoes in chicken broth is 36.4 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
