Chicken meat goulash with gravy recipe. Step-by-step recipe for chicken goulash with gravy. Chicken fillet goulash with champignons

Add tomato paste. Add salt and sugar to the goulash. The latter is needed to get rid of the sharp sour taste of the tomato. You can also put a couple of spoons of good sour cream in the gravy. It goes well with chicken and vegetables, so it definitely won’t spoil the goulash. It is only advisable to use homemade full-fat sour cream or high-quality store-bought sour cream. Stir the contents of the pan. Pour in heated broth or purified water. Use a spatula to stir the gravy until smooth. Cover with a lid with a hole for steam to escape. After boiling, turn the burner down to the minimum setting. Simmer the dish for 30-40 minutes. Cooked chicken meat will break apart easily with a spatula. The gravy will become thicker and reduce slightly. Add spices - ground pepper (mixture or just black), chopped or dried garlic, Provençal herbs. You can also take bay leaf, allspice and other chicken spices. Cook the goulash for another 2-3 minutes and remove from the heat.

Instead of tomato paste, you can use ripe fresh (preferably not greenhouse) or canned tomatoes in their own juice.

Goulash is a Hungarian dish of meat or poultry, complemented by a thick vegetable gravy and aromatic spices. Initially, it was cooked over a fire with a lot of sauce, due to which this dish was considered a soup and was called “shepherds’ food.” But in domestic catering establishments, the dish was always classified as second and served with various side dishes. It was usually made from pork, but in this section we will look at how to prepare chicken goulash with gravy.

The advantage of this dish is that you can prepare chicken goulash using a simple recipe very quickly. You just need to chop the necessary ingredients, lightly fry them, season them with sauce and put them to simmer. In the meantime, you can continue to do your business.

The simplest version of this dish can be made from the following products:

chicken;
carrot;
several tomatoes;
Bay leaf;
salt and aromatic spices.

How to cook goulash:

Rinse the chicken, remove the meat from the bones, cut it into small pieces and fry with spices.
When the meat releases juice and changes color, add an onion cut into quarter rings and carrots chopped into cubes. Sauté until soft.
We scald the tomatoes with boiling water, remove their skins, chop the pulp and add it to the dish.
Season the goulash with spices, add bay leaves, add water and simmer under the lid over low heat.

On a note. The dish is ready to eat when the chicken breaks apart effortlessly with a fork.

Classic recipe in a slow cooker

In the classic version, goulash is cooked in pork lard, regardless of what meat is chosen as the base.

To make a traditional Hungarian dish in a slow cooker, you will need the following products:

chicken;
a pair of medium-sized onions;
carrot;
tomato puree;
a little flour;
lard;
salt and several suitable seasonings.

Cooking delicious goulash in a slow cooker:

Cut the lard into small strips and melt them in a bowl.
We take out the cracklings, put chopped chicken in their place, sprinkle it with salt and cook in frying mode until the juice is released.
Place the chopped onions and carrots into the bowl and continue cooking until the vegetables soften.
Mix flour with tomato paste until smooth, and then dilute with a small amount of water.
Pour the sauce into the dish, add a little more liquid, then close the lid and cook the goulash in the “Stew” or “Soup” mode.

On a note. Here is an adapted, “Russian” version of goulash. Hungarians often add potatoes to this dish and serve goulash as the first dish.

With sour cream sauce

To make tender goulash, it is better to take chicken fillet. And sour cream gravy will add a special creamy note to the finished dish.

To work you will need the following components:

chicken;
small onion;
several carrots;
garlic cloves;
high fat sour cream;
a little flour;
a pinch of curry or turmeric;
salt and spices.

Prepare the dish step by step:

Fry the chicken until the color changes, sprinkle with salt and spices, stir.
Add chopped vegetables and fry until they are transparent.
Mix sour cream with flour so that there are no lumps, add curry or turmeric and spread the sauce over the meat and vegetables.
Add water to the dish and simmer under a tightly closed lid.

When serving, goulash should be decorated with herbs and complemented with a side dish of pasta, cereal or mashed potatoes.

Chicken fillet goulash with gravy

Chicken goulash is prepared in a variety of ways and can be supplemented with legumes of your choice.

Let's consider one of the dishes, to create which you will need to take the following products:

poultry fillet;
onion;
2 – 3 medium-sized carrots;
a can of canned beans;
tomato paste;
salt and aromatic seasonings.

Prepare chicken goulash with beans:

Cut the meat, fry until the juices release, not forgetting to salt and sprinkle with spices.
Chop the onions and carrots, add the slices to the dish and continue cooking until the vegetables become transparent.
Add tomato paste diluted with water and beans strained from the juice. Simmer the almost finished dish under the lid.

On a note. If desired, you can replace the beans with peas or sweet corn.

With tomato paste

Goulash with thick tomato sauce, an abundance of vegetables and aromatic herbs turns out amazingly tasty.

To prepare this dish, you need the following products:

chicken;
a pair of onions;
carrot;
sweet bell pepper;
garlic cloves;
hot pepper pod;
basil or cilantro;
tomato paste;
flour;
salt and spices.

How to make delicious goulash with tomato sauce:

Separate the meat from the bones, salt it, season with spices and fry a little.
We cut the onion and bell pepper into half rings, chop the carrot into strips, and the hot pepper into small slices. Press the garlic.
Add the vegetables to the meat and continue cooking over low heat.
In a separate frying pan, fry the flour, then add tomato paste, pour in water and let the mixture boil.
Add the gravy to the meat and vegetables, cover with a lid and simmer until done.

Greens are added to the dish shortly before removing the burner container.

With mayonnaise sauce

Gravy for chicken goulash can be made from mayonnaise. In this case, the dish will turn out to be satisfying and high-calorie, since “light” sauce options will not work.

For cooking you need the following products:

chicken;
several small onions;
carrot;
garlic;
mayonnaise sauce;
a little mustard;
bay leaves;
salt and aromatic spices.

How to make goulash with mayonnaise:

We cut up the chicken, remove the meat from the bones and fry it with salt and spices.
Chop the vegetables, add them to the bird and cook until soft.
Combine mayonnaise with mustard sauce, dilute with a small amount of water and pour into the dish.
Add bay leaves, close the container with a lid and simmer over low heat.

Advice. It is better to place the finished goulash on plates not immediately, but after it has stood for a while.

Chicken goulash with creamy mushroom sauce

The combination of chicken, mushrooms and creamy sauce can easily be considered a culinary classic.

To prepare goulash with these ingredients, you need the following products:

chicken;
fresh mushrooms of any kind;
2 small onions;
carrot;
a little flour;
salt and suitable spices.

Prepare chicken goulash with mushrooms and cream:

Fry the meat, season with salt and spices.
We cut onions, carrots and mushrooms, add them to the dish and continue cooking.
Pour the flour into a separate frying pan, saute it until golden brown, and then gradually add the cream, without stopping stirring the mixture.
After the sauce boils, add it to the meat and vegetables, close the lid and simmer.

Dill is added to the goulash after the chicken has reached the stage of readiness and can be easily separated with a fork. After this, simmer the dish over the fire for several minutes and leave to brew for at least another quarter of an hour before serving.

Step-by-step recipes for preparing chicken goulash with gravy in a frying pan and in a slow cooker: options for delicious chicken goulash with sour cream and tomato paste gravy, with and without flour, with mushrooms and pickles

2018-04-06 Oleg Mikhailov

Grade
recipe

5988

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

10 gr.

9 gr.

Carbohydrates

5 gr.

142 kcal.

Option 1: Chicken goulash with gravy according to the classic recipe

The basic recipe for preparing goulash is a thick tomato-vegetable sauce. It is usually served as a side dish with large pasta or boiled potatoes. A large amount of dried sweet pepper in the form of small slices is added to the original gravy, but we leave this ingredient at your discretion, use it to taste or discard it altogether.

Ingredients:

six hundred grams of steamed chicken fillet;
two tablespoons of tomato and the same amount of sour cream;
large onion and carrot;
ground pepper and a mixture of spices for chicken, a teaspoon in total;
Bay leaf;
several sprigs of young parsley and dill;
sunflower oil - half a glass;
flour of any kind - two spoons;
salt and a couple of cloves of garlic.

Step-by-step recipe for chicken goulash with gravy

Finely chop the peeled garlic, rinse the greens, shake off the moisture and chop. Remove the films from the washed and dried fillet, cut the meat into small, slightly oblong slices and place in a bowl. Sprinkle with spices and herbs, add salt and stir. Leave in a warm place for thirty minutes.

Dissolve the onion into rings, the carrots in the form of strips; you shouldn’t grate them for the sake of the beauty of the dish; in extreme cases, use a grater for Korean salads. Heat half the oil in a regular frying pan, place in it and slowly sauté the vegetables until golden brown and transfer to a saucepan or kettle.

Add the rest of the oil and without adding heat, fry the chicken until it is moderately browned. Place in a saucepan with vegetables and place it on the stove. Pour boiling water, completely covering all products with water, and bring to a boil. Add the garlic, simmer for twenty minutes, cover with a lid and reduce heat.

Sour cream, flour and tomato are the ingredients of the gravy. Combine them and mix, add 5-6 allspice peas if desired. Together with the bay leaf, add the sauce to the goulash and stir, leave for ten minutes without changing the temperature.

Option 2: Simple chicken goulash with gravy in a frying pan - quick recipe

For the sake of speed of preparation, we refuse to marinate chicken for a long time. Also, you should not use meat that has previously been frozen - with some types of soy sauces, such chicken does not become softer, but acquires a peculiar, not the best smell.

Ingredients:

pulp of one chicken breast;
two tablespoons of soy concentrate and three of vegetable oil;
a spoonful of thick tomato;
spices for chicken dishes;
large salad onion;
two garlic cloves;
bay leaf, allspice and salt.

How to quickly cook chicken goulash with gravy in a frying pan

After cutting the carcass, separate the white fillet, cut into narrow and short pieces into a bowl. Pour in soy sauce and half the oil, add onion half rings. Stir and leave to marinate for ten minutes.

Peel the garlic and finely chop. Heat the remaining oil in a frying pan and first add the garlic, and after a minute add the chicken along with the marinade. Heat until the moisture evaporates and the first blush appears on the crust.

Add tomato to the meat, salt and mix. Pour in water, preferably boiling water, simmer for ten minutes under the lid and add allspice and bay leaf. Heat for three minutes and serve the goulash hot.

Option 3: Chicken goulash with gravy in a slow cooker

A treat for all times and all tastes, you just need to use the tomato for the gravy correctly. Choose a non-sour product of the highest quality, and select the quantity according to your taste. For example, at first use only 2/3 of the specified amount, and after taking a sample in the middle of the last stage, you can add the rest. A good way to do this is to heat a teaspoon of oil in a frying pan and lightly saute the tomato in it, then season the goulash with it and heat for at least five minutes.

Ingredients:

chicken trimmings (fillet of any parts of the carcass) - 600 grams;
two large onions;
three tablespoons of wheat flour and thick tomato sauce;
sour cream of medium or high calorie content - 120 grams;
a little vegetable oil;
a spoonful of salt and three pinches of freshly ground pepper.

How to cook

We use relatively a lot of onion, so peel and chop it into smaller pieces, lightly sprinkle with salt and leave in the bowl for now, uncovered. Cut the chicken from the bones, remove the skin and membranes, dissolve into cubes, finely.

The first cooking mode is “Baking”. Grease the bowl with oil and pour in no more than a spoonful. Heat the oil for a couple of minutes and fry the chicken well, then add the onion and leave the food for five minutes, covering it tightly with a lid.

Add the flour and stir; there is no need to specifically time it, just what you need to prepare the sauce is enough. Mix sour cream with tomato and half a glass of water, salt the chicken, pour in the sauce.

Change the cooking program to stewing for thirty minutes. There is time to prepare any side dish of your choice. Leave the finished goulash on the heat, but not for long.

Option 4: Chicken goulash with sour cream sauce

This goulash will be remembered by everyone who still remembers childhood and the drawn-out call of the kindergarten teacher: “Both-e-eat.” Preparing goulash is extremely simple, the recipe does not contain any rare products - why not remember your childhood?

Ingredients:

sour cream, 20 percent calorie content - three spoons;
400 grams of white chicken, preferably not frozen;
three cloves of garlic;
medium-sized onion;
salt and a pinch of pepper.

Step by step recipe

Cut the fillet into short pieces so that the fibers are as short as possible. Place in a pot and lightly salt, add just a little heated water, simmer the meat for about five minutes, no more.

Grind the onion with a high-speed blender, add to the chicken and stir, keeping the heat very low. As soon as a strong onion aroma begins to emanate, add sour cream and chicken, add grated garlic and pepper.

Simmer in sour cream sauce for a short time, up to three minutes, then pour boiling water level with the meat and simmer slowly under the lid, up to half an hour.

Option 5: Chicken goulash with tomato paste sauce

Instant goulash, in the sense that the recipe does not involve marinating or unusual cooking methods. It is very convenient to use this recipe as a base one; if a larger portion is required, you just need to proportionally increase the amount of products and extend all specified time intervals by no more than a quarter.

Ingredients:

carcass of a small broiler chicken;
one large carrot;
a quarter of a garlic head;
spoon with a heap of tomato;
purified, lean butter;
onion, salad variety;
fine pepper and a little salt to taste.

How to cook

When cutting a carcass, small trimmings may remain, use them and add fillets from any part, up to a total weight of 450 grams. Rinse the pulp and cut into cubes. Using the same shape, but smaller in size, cut the peeled onion. Peel the carrots and rub them with a coarse grater.

First, fry only the chicken, do not pour too much oil, three spoons is enough. If you did not cut off the fat when cutting, then reduce this amount by half. After seven minutes of frying, lay out the vegetables, add salt and pepper, and simmer all the products together.

A blush has appeared on the onion slices - place the tomato in the frying pan and add a quarter glass of water. Simmer for three minutes and add two hundred milliliters of boiling water, add chopped garlic and bay leaf. Simmer under the lid on low heat for another twenty minutes and season with finely chopped young parsley.

Option 6: Chicken goulash with tomato paste sauce and pickles

The gravy in this goulash is somewhat unusual; the taste is unique. With proper thickness, such goulash is very good with crumbly porridges.

Ingredients:

strong salted cucumbers - four pieces;
large white onion;
150 milliliters mild tomato sauce;
spoon of flour;
five hundred grams of chicken;
a glass of broth;
salt, bay leaf and pepper;
a quarter glass of oil;
three cloves of garlic.

Step by step recipe

The pulp is pitted and skinless, rinsed and cut as for beef stroganoff - into elongated bars. After heating a couple of minutes over medium heat, first a dry frying pan, then with oil, place it in it and fry with rare stirring.

Cut the onion into quarters and place it on top of the meat when it is noticeably browned. We warm it up for about five minutes, and during this time we cut the cucumbers into strips. Simmer this time for up to five minutes, then, slightly moving the ingredients and freeing the bottom of the pan, pour in and fry the flour.

Add tomatoes, salt, pepper and mix. Pour in the broth, add grated garlic. Simmer the goulash under the lid for up to forty minutes, depending on the parts of the bird used.

Option 7: Chicken goulash with sour cream and mushroom sauce

The specified grade of mayonnaise implies that the product is prepared in accordance with GOST requirements, contains at least 67% oil and, of course, mustard oil. If in your case the mayonnaise is prepared according to a different recipe and you don’t want to look for “Provencal”, add a spoonful of spicy mustard sauce to it and mix thoroughly.

Ingredients:

180 grams of champignons;
half a chicken breast - about 350 grams;
a mixture of “Provencal” mayonnaise and sour cream - half a glass, in a 1:1 ratio;
two very large white onions;
spices for cooking mushrooms;
two garlic cloves and a spoon, without a slide, salt.

How to cook

Mix salted sour cream, mayonnaise, peeled finely chopped onion and half the garlic in a deep bowl. We wash the chicken and cut it into smaller pieces; the shape of the pieces is not critical. Mix with the marinade and leave for forty minutes, and if you have a marinator, load it into it for two long cycles.

We cut the second, remaining onion and mushrooms for sautéing, the mushrooms into smaller pieces, and the onion into thin half rings. Fry them in hot oil for seven minutes, then add the chicken along with the marinade.

Simmer for a quarter of an hour and fry as the liquid boils away, turning with a slotted spoon. Pour in a glass of chicken broth or just water, add some salt and add spices of your choice. Cook for another twenty minutes, covering with a lid. Serve goulash with potatoes or pasta.

Option 8: Chicken goulash with gravy in a slow cooker with mushrooms

Do you like dishes with bright flavors? Then collect the products according to the list, this is exactly the kind of goulash we offer you. The dish will be even tastier if you don’t mind chicken skin, garlic and unrefined oil. Fry the peel at the very beginning until very deep brown, and while placing it on a plate, add it at the last stage. Use only half a serving of tomato, and add half a spoon of grated garlic to the sour cream.

Ingredients:

pulp cut from chicken thighs - 350-400 grams;
large, brightly colored carrots;
a quarter kilogram of mushrooms;
an incomplete glass of high-fat sour cream;
spoon of flour;
onion, onion - one large head;
not sour tomato paste, up to half a glass to taste;
oil, vegetable and any natural broth.

Step by step recipe

Peel and rinse the carrots and onions, cut them into smaller pieces into cubes. We chop the mushrooms in the same way, but twice as large, and the chicken - as you like.

Heat one and a half tablespoons of oil in any mode of your choice: “Baking” or “Frying”, after a minute we lower the onions and carrots into it and add the chicken exactly after the same interval. Stir, wait until a large amount of juice is released and add the mushrooms.

Having lowered the lid of the device, simmer for exactly ten minutes, add spices and be sure to add salt, add the tomato and fill with heated broth. Stir, leave for twenty minutes under the lid in the “Stew” mode.

Mix the sour cream with flour, put it in a bowl and simmer the goulash for another ten minutes. If desired, season with a handful of dill or other herbs, chopping them shortly before serving.

Goulash is a famous dish of Hungarian cuisine, so to speak, its heritage. Today there are many different recipes for goulash with cattle meat, poultry, and fish. But I want to offer you two recipes for goulash with chicken breast gravy. This dish is easy and very quick to prepare, and it turns out very tasty and tender. The chicken meat literally melts in your mouth.

Recipe for chicken goulash with chicken fillet gravy

Kitchen tools: saucepan with a lid, frying pan, spoon, grater, cutting board, knife.

Ingredients

How to choose quality fillet

When purchasing chicken fillet, you should pay attention to the color of the meat. It should be pale pink, without a blue tint. A good, fresh fillet should be dry and quickly return to its original shape when pressed with a finger. Be sure to smell the fillet before purchasing. A rotten, musty smell is not inherent in fresh meat.

Step-by-step preparation

Wash 900-950 grams of chicken fillet under running water. Pat with a paper towel to keep the meat dry.
Cut the chicken fillet into portions measuring 4x5 centimeters.
Heat the frying pan and pour 30-35 milliliters of sunflower oil into it for frying. Fry each piece on all sides for a few minutes until the meat browns.
Meanwhile, cut 400-500 grams of onion into small cubes.
Grate 300 grams of carrots, cut 1-2 cloves of garlic into thin slices.
Cut 2-3 medium tomatoes and 1-2 bell peppers into medium cubes.
When the meat is sufficiently fried, put it in a saucepan, where we will simmer the goulash.
In the same oil where the chicken was fried, fry the onions and carrots until golden brown.
Next, add chopped garlic and bell pepper to the pan.
We send the finished frying to the chicken meat, add chopped tomatoes, add 350-370 milliliters of water or broth, salt and pepper the goulash to taste.
Simmer under a closed lid over low heat for 20-25 minutes.
At the end of cooking, you can add finely chopped herbs. I have 3 sprigs of basil and half a bunch of parsley.

Video recipe

I suggest watching a short video with this recipe. In this short video you will see how to make chicken goulash.

Previously, goulash was cooked only over a fire in large cast iron pots; it was a Hungarian camp food. After all, goulash translated from Hungarian means “shepherd’s soup.” Nowadays, housewives mostly cook this dish on the stove, but it can also be prepared in a slow cooker.

Chicken fillet goulash in a slow cooker with gravy

Cooking time: 35-45 minutes.
Number of servings: 4-5.
Kitchen equipment: bowl, spoon, cutting board, grater, slow cooker, measuring cup, knife.

Ingredients

Step-by-step preparation

Cut 750-800 grams of chicken fillet into pieces.
Transfer the pieces of meat into a bowl, add 1.5 teaspoons of curry, 1.5-2 teaspoons of fine salt and 1-2 teaspoons of vegetable oil. Mix well to salt the meat.
Turn on our multicooker and set the “Frying” mode for 20 minutes. Pour 2 tablespoons of vegetable oil into the multicooker bowl and let it warm up for 2 minutes.
Place the chopped chicken fillet into the multicooker, close the lid and leave to fry.
Meanwhile, cut 360-400 grams of champignons into cubes, approximately the same size as the meat.
9 minutes before the end of cooking, add the chopped champignons to the chicken, mix our goulash, cover with a lid and cook until the end of time.
Add 200-220 milliliters of water or broth to our goulash.
Turn on the “Stew” mode for 15 minutes and leave to simmer under the closed lid.
While the goulash is preparing, grate 80-100 grams of Parmesan cheese on a fine grater. Of course, you can use any cheese that melts well. But with Parmesan the dish becomes more flavorful. 4 minutes before the end of cooking, add 170-200 grams of sour cream and grated cheese to the goulash, mix well. Let it cook until the end of time.

Video recipe

After watching the video recipe for making chicken goulash with sour cream in a slow cooker, you will understand what pieces to cut the chicken fillet and champignons into.

How and with what to serve

Chicken goulash can be served with almost any side dish. It goes great with both mashed potatoes and pasta. A very good combination of boiled buckwheat or rice with chicken goulash. Don't forget to sprinkle the goulash with chopped herbs before serving. Greens will give the dish a fresh taste and bright color.

If desired, the gravy can be thickened with fried flour or starch. Toasted flour makes goulash more tasty; it gives the dish a nutty taste and color. Instead of fresh tomatoes, you can use tomato paste to make goulash.

I would also like to recommend you a very popular dish - with gravy. This is a closer version to a real Hungarian dish. And beef comes out more tender and richer. In my opinion, it always tastes better in a slow cooker. I also tried cooking in a slow cooker.

For me, of course, it’s a little greasy, but my husband approved of this goulash. My mother-in-law was cooking once. The meat turned out to be such that it simply melted in your mouth. It would seem that such a tender and juicy dish can be prepared from an ordinary lean turkey.

Write in the comments how you managed to prepare the goulash. What meat do you prefer in this dish?

I prepared this wonderful dish the other day and realized that now chicken goulash with gravy has settled in my house for a long time. The recipe for this chicken goulash is incredibly simple, it cooks quickly, it took me no more than 35-40 minutes to do everything. To make the goulash, I used chicken fillet, but I’m sure any other part of the chicken will work, even with a bone. But in this case it is better to chop the chicken into small pieces. This will reduce the overall cooking time and also make these portioned pieces easier to eat.

Let me make a reservation right away: I prepared a small portion of chicken goulash, literally enough for 3 servings. Therefore, if you cook according to this recipe, then increase the amount of ingredients proportionally. For example, I used 400 g of chicken fillet and, accordingly, 1 glass of water + 1 tablespoon of tomato paste + 1 tablespoon of flour. And you, for example, will have 1 kg of chicken. Accordingly, you will need 2 glasses of water and two tablespoons of flour and paste. But first things first. So, let's go.

Ingredients:

400 g chicken fillet
1 large carrot
1 small onion
1 glass of water (300 ml)
1 tablespoon of tomato paste (without a slide)
1 tablespoon flour (not heaped)
1 teaspoon sugar (not full)
1.5 teaspoons salt
25 ml sunflower oil

How to cook chicken goulash with gravy

As I already indicated, the recipe is simple, and also quite quick. Wash the chicken meat and cut into pieces. I cut the fillet into fairly large cubes measuring 3.5-4 cm. If you use other parts of the chicken, the pieces in this case will be much larger, but this will only affect the cooking time, it will increase, but I will write about this in more detail below.

Peel the carrots and grate them on a coarse grater. Although you can just as successfully grate it finely, this does not affect the taste of the dish. Now regarding the onion. I don't really like adding it to dishes, but goulash without onions won't be goulash. My way out of the situation was to simply grate the onion on a fine grater; you can see the resulting mass in the photo with a bunch of carrots. In this form, the onion is not felt in the goulash, but its taste and aroma are present.

Heat a deep frying pan of small diameter or a saucepan, add sunflower oil. Place meat, carrots and onions in a saucepan. Fry over medium heat for 7 minutes, stirring frequently.

We need to prepare the ingredients for the gravy, so we reduce the heat to low and quickly mix the water with the tomato paste and flour. Using a fork, shake the liquid thoroughly to break up all the flour lumps. We also add salt and sugar to the liquid.

Place our “chatterbox” in a saucepan with the chicken and increase the heat a little. Bring the gravy to a boil and then simmer the chicken over moderate heat for about 25 minutes. Here it should be clarified that the stewing time directly depends on the size of the pieces of meat and on what parts of the chicken we use. In any case, the chicken should be checked for doneness before turning off the heat. The finished meat will be soft and tender, it can be easily separated into fibers. If the meat is on the bone, it should easily separate from the bone.