How long to simmer chicken in pieces in a frying pan. How to stew chicken in a frying pan at home. Chicken fillet stewed in beer and soy sauce - video recipe

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 2 2017

Content

The softness and juiciness of chicken meat, which has been stewed in a frying pan, saucepan or oven, will be appreciated by every member of your family. You can saturate the taste with spiciness or sweetness, add a piquant garlic aroma or a pleasant spice of suneli hops, add vegetables or porridge to meat pieces - there are countless cooking options.

How to stew chicken

Cooks suggest making chicken juicy and incredibly soft by stewing. For such heat treatment, sauces are often used: tomato, cream or any other. Dietary meat fully reveals its taste, retains tenderness, and stewing chicken is easy. For the process, you can use a thick-bottomed saucepan, a frying pan, a slow cooker, or an oven. In each case, the dish will retain maximum benefits and acquire a pleasant taste.

In a frying pan

When stewing in a pan, give preference to fresh, not frozen poultry. The final taste depends on the correct choice of meat. A young chicken that is not too large is the best choice. If you decide to stew chicken in a frying pan, then choose thick-walled dishes, for example, cast iron. You will need a little vegetable oil for cooking, as the fat will leak out of the chicken.

In a slow cooker

A modern slow cooker can turn poultry into a delicious treat. You can stew chicken in a slow cooker whole or in pieces, use only the meat ingredient or add vegetables and cereals to it. If you want a richly flavored finished product, sear the chicken before braising. Even a not too young homemade chicken in a slow cooker will become soft and tender, but with this type of meat the cooking time will have to be increased.

In a saucepan

When preparing stewed poultry, it is best to use a pan that has a thick bottom. In such a dish you can immediately fry pieces of meat without dirtying the pan. Stewed chicken in a pan cooks for about an hour, but in each case it is better to check the meat for softness. Culinary experts advise adding salt at the end of cooking to preserve the juiciness and aroma of the dish as much as possible.

In the oven

A few secrets will help you turn chicken pieces using the oven into a culinary masterpiece. The size of the pieces depends on the type of dish. If the recipe calls for stewing only meat, you can make them larger. When cooking chicken with vegetables, it is better to make the pieces not much larger than the other components. Chicken stewed in the oven can be cooked in ceramic, glass, cast iron or metal dishes. Some housewives prefer to use pots for cooking, in which, in addition to meat, they also put their favorite side dish: cereals, potatoes or other vegetables.

Stewed chicken - recipe

The classic recipe for stewed chicken will appeal to gourmets who will be able to feel the amazing juiciness and tenderness of poultry meat soaked in tomato juice and wine. You can give up garlic, replace red wine with white, this will not make the dish worse, but will acquire new flavor notes. If the calorie content of the product needs to be reduced, remove the skin from the chicken before cooking.

In sour cream

Cooking time: 70-90 min.
Calorie content of the dish: 185 kcal.
Purpose: for lunch.
Cuisine: Russian.

One of the favorite home recipes of many housewives is chicken stewed in sour cream. It is very simple to prepare, the method is quick, and the dish will appeal to children and adults. The result is juicy chicken pieces and sour cream sauce, which will be the best addition to the side dish. Use homemade or factory-made carcass, chicken legs or thighs; even stewed chicken fillet will become juicy and tender thanks to sour cream.

Ingredients:

chicken meat – 1 kg;
bulbs – 2 pcs.;
sour cream – 250 ml;
garlic cloves – 3-4 pcs.;
bay leaf – 2 pcs.;
water or broth – 100 ml;
peppercorns – 5 pcs.;
hops-suneli – 1 tsp;
lean oil - for frying;
salt, ground black pepper - to taste.

Cooking method:

Cut the bird into small pieces
Salt and pepper the pieces, fry in a frying pan.
Cut the onion into half rings.
Take a saucepan with a thick bottom. Place the meat, onion, pepper and bay leaf into the pan. Fill the contents of the saucepan with sour cream and water (broth).
Simmer the meat for 30 minutes over low heat, covering it with a lid, then add hops-suneli, garlic, mix thoroughly so that each piece is saturated with spices.
Homemade chicken needs to be stewed for another 40 minutes; for factory-produced poultry, this time can be reduced.
During stewing, control the amount of liquid; when it evaporates, add a little hot water.

With vegetables

Cooking time: 40 min.
Number of servings: 5-6 persons.
Calorie content of the dish: 88 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

A beautiful, juicy, tasty, aromatic dish that is also filling and healthy is stewed chicken with vegetables. This braised chicken breast will become a favorite treat for the whole family. The use of fillet in the recipe is optional; it can be replaced with drumsticks, cheap wings or any other parts. Vegetables in the dish can be replaced with others. As a result, chicken is stewed differently every time.

Ingredients:

chicken fillet – 600 g;
onion – 1 piece;
carrot – 1 pc.;
cauliflower – 400 g;
sweet pepper – 1 pc.;
tomatoes – 2 pcs.;
garlic cloves – 2 pcs.;
water – 300 ml;
oil for frying – 3-4 tbsp;
dill - half a bunch;
salt, pepper, chicken seasoning - to taste.

Cooking method:

Wash and cut the chicken fillet into not too small pieces.
Fry them in a frying pan until golden brown.
Chop the onion and carrots, add them to the meat, fry for 5 minutes.
Cut the pepper into strips, cube the tomatoes, divide the cauliflower into small inflorescences.
Combine all the vegetables and meat in a frying pan, pour boiling water over them. Add spices and simmer for 8 minutes.
At the end, add chopped dill and squeeze out the garlic. Simmer for another 3-4 minutes.

With gravy

Cooking time: 1.5 hours.
Number of servings: 10-12 persons.
Calorie content of the dish: 135 kcal;
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Even the most experienced cook can give chicken meat an incredibly rich taste. The dish combines the piquancy of basil, the sweetness with a slight bitterness of parsley, and the appetizing aroma of garlic. Rest assured, the combination of smells will attract everyone at home to the kitchen. Stewed chicken with gravy is attractive not only for its amazing aroma. Tender pieces simply melt in your mouth, impressing even sophisticated gourmets.

Ingredients:

poultry carcass – 1 pc.;
water – 2 l;
flour – 2 tbsp. spoons;
onion – 1 pc.;
carrots – 1-2 pcs.;
garlic – 2-3 cloves;
tomato paste – 2 tbsp;
bay leaf – 3 pcs.;
peppercorns – 4-5 pcs.;
basil, parsley - a bunch;
vegetable oil – 3 tbsp;
salt – 1 tsp.

Cooking method:

Place clean, portioned chicken in a saucepan. Fill it with two liters of water and cook for 50 minutes.
Chop the vegetables and fry in oil. Add the tomato, a little broth, flour, spices and salt.
Remove the boiled chicken meat from the pan and place it in a cauldron or frying pan with high sides. Pour in a little broth and add the fried carrots and onions.
Simmer the mixture for 15 minutes under the lid. At the end, add the herbs and chopped garlic, turn off the heat. Cover the dish again with a lid and let the meat soak in the aromas for another quarter of an hour.

In sour cream with garlic

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 185 kcal.
Cuisine: Russian.
Difficulty of preparation: simple.

The piquant, rich, appetite-stimulating garlic aroma is the real highlight of this version of the dish. The spiciness and pungency in the finished product is softened by the tenderness that sour cream gives to the meat. The mind-blowing duet of rich aroma and impeccable taste will not leave anyone indifferent. Chicken stewed in sour cream and garlic goes best with rice, but it is also served with potatoes and other side dishes.

Ingredients:

young chicken carcass – 1 piece;
sour cream – 400 ml;
water – 1 glass;
head of fresh garlic – 1 pc.;
onions – 2 pcs.;
paprika – 10 grams;
flour – 2-3 tbsp;
dried garlic – 15 grams;
vegetable oil – 3 tbsp;
salt – 1 tsp.

Cooking method:

Cut the bird into pieces and rub with paprika mixed with dried garlic.
Place the pieces of meat in a heated frying pan and fry until golden brown.
Peel the onions and garlic head and chop finely.
Mix onion, garlic, sour cream, flour in a container. Salt the mixture and add a glass of water. Stir until the sauce is smooth.
Pour the prepared sauce over the fried chicken, cover with a lid and leave on the fire for a quarter of an hour.

With mushrooms

Cooking time: 40-50 min.
Number of servings: 4 persons.
Calorie content of the dish: 105 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

If you want to replenish your repertoire of delicious and simple dishes, then stewed chicken with mushrooms is a great idea. It is impossible to spoil such a product, and the taste will certainly please everyone. Any mushrooms can be used in the recipe: chanterelles, oyster mushrooms, champignons. For gourmets who don’t like the taste of onions, leeks will serve as a substitute. You don't have to use it at all while cooking.

Ingredients:

chicken fillet – 300 g;
sour cream – 200 g;
oyster mushrooms, champignons or other mushrooms – 300 g;
onion – 1 pc.;
salt, pepper - to taste;
vegetable oil - for frying.

Cooking method:

Chop the onion and cut the chicken into pieces.
Fry the onion in a heated frying pan, add the meat pieces to the onion. Fry until the fillets turn white.
Add mushrooms and fry until excess liquid evaporates.
Pour a glass of sour cream over everything, add salt and pepper. Simmer covered for 15 minutes.

With onion

Cooking time: 2 hours.
Number of servings: 4-5 persons.
Calorie content of the dish: 165 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Even those who are not too fond of onions will not be able to refuse such a dish. The cooking time is long, but don't let that put you off. You don't have to stand at the stove all the time. In 90 minutes, the onion rings will practically dissolve in the sauce and become part of the gravy. Chicken stewed with onions comes out juicy and very tender. Lay it out carefully - the delicate structure will lose its shape with awkward movements.

Ingredients:

chicken meat – 600 g;
onion – 5 heads;
apple (preferably green) – 1 pc.;
salt, pepper - to taste;
vegetable oil – 3 tbsp.

Cooking method:

Cut the carcass into portions; there is no need to marinate it (just wash it first). Immediately place the pieces into a preheated frying pan until golden brown.
Cut the onions into half rings, chop the apple. Place the onion and apple in a deep frying pan with oil. Add salt, pepper, a little boiling water, and place the fried meat pieces on top.
Cover the pan with a lid and simmer the meat for about 1.5 hours. There is no need to turn the dish over; periodically check the amount of water in the pan and add if necessary.

Pieces

Cooking time: 50 min.
Number of servings: 6 persons.
Calorie content of the dish: 128 kcal.
Purpose: for lunch, for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Leeks will help give the stewed chicken pieces a creamy, tender and sweet flavor. The mass of vitamins and minerals contained in this product make the dish incredibly healthy for children and adults. If you want to know how to cook chicken stew with maximum benefit for your loved ones, then the recipe for stew with leeks is a godsend for a weekday lunch or dinner.

Ingredients:

chicken meat – 1 kg;
leek – 1 kg;
dry white wine – 400 ml;
tomatoes – 0.5 kg;
coriander – 1 tsp;
sugar – 1 tsp;
bay leaf – 2 pcs.;
oregano – 2 branches;
garlic – 2 cloves;
parsley - a few sprigs;
salt – ¾ tsp;
orange zest - 1 strip;
olive oil – 3 tbsp. l. for frying;
cinnamon - a small stick.

Cooking method:

Cut the chicken into pieces, rub it with salt and pepper on all sides. Fry the pieces in a frying pan.
Add spices and wine, cover and cook for 30 minutes. You need to bring the gravy to a boil.
Separately, fry the leeks for 4-5 minutes.
Peel the tomatoes and cut them into cubes, add them to the meat.
Add the leeks to the pan, cover it again and simmer for 15 minutes.
Before finishing the process, remove the bay leaf, cinnamon and zest.

With carrots

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 133 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

Bright and beautiful carrots not only please the eye, but also enrich the body with a valuable vitamin and mineral complex. It is especially good to use young carrots. Chicken stewed with carrots acquires amazing sweetness, juiciness and softness. Spicy lovers can add a couple of pinches of chili pepper to the recipe. The combination of pepper spiciness and carrot sweetness turns the bird into a gourmet temptation.

Ingredients:

drumsticks – 6 pcs.;
carrots – 3 pcs.;
onions – 2 pcs.;
tomato – 1 pc.;
parsley, basil - to taste;
garlic – 2 cloves;
salt, mixture of peppers, oregano, savory - to taste.

Cooking method:

Rub the meat with salt and spices. Leave it for 10 minutes.
Peel the vegetables and remove the skin from the tomato.
Grind the tomato with herbs and garlic in a blender.
Grate the carrots on a medium grater and chop the onion.
Fry chicken drumsticks over high heat.
Add the onion and continue frying; after a couple of minutes, add the carrots to the pan.
Pour in 400 ml of boiling water and add the necessary spices.
The stew is carried out under the lid for half an hour.
Pour the tomato mixture into the pan and simmer for another quarter of an hour.

With rice

Cooking time: 45-60 min.
Number of servings: 2 persons.
Calorie content of the dish:
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: simple.

Sweet pilaf with poultry is a common dish in many cuisines around the world. For the recipe for stewed chicken with rice, it is better to use basmati grains. This rice will be crumbly and goes perfectly with the chicken. If you use a different variety, then the amount of water should be increased to a ratio of 1:2. How long to stew the chicken also depends on the rice. As soon as the grains are ready, the dish can be served.

Ingredients:

basmati rice – 1 tbsp;
chicken drumsticks – 4 pcs.;
onion – 1 pc.;
carrot – 1 pc.;
raisins – 0.5 tbsp;
salt, pepper, curry - to taste;
olive oil – 3 tablespoons.

Cooking method:

Remove the skin from the drumsticks, add salt and sprinkle with curry.

Discuss

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

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.
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.
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.
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

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.
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.
We bread the pounded breasts in flour and fry them in oil until golden brown, after which we remove them to a dish.
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.
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

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

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

Cut the peeled potatoes into small cubes, add salt and place in pots.
Place the next layer of chopped onion.
Remove the bones from the thighs and cut the flesh into small slices. Place on top of the onion.
Combine sour cream with chopped dill and garlic.
Pour the contents of the pots with garlic and sour cream sauce. Add half a glass of heated water to each container.
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.

If you want to prepare a tasty, but simple and affordable dish for a family lunch or dinner, then stewed chicken in sauce is almost ideal. Chicken is much cheaper than pork or beef, is not too fatty and is loved by many as a form of meat in principle. Tender and satisfying, even rosy legs, even lean chicken breast fillet. Even the wings are great when stewed. You can choose any part of the chicken carcass and cook it in a stew. Everything will depend only on your taste.

There are also countless options for the sauce in which stewed chicken is cooked. Tomato sauce, sour cream, cream, and mushroom sauce are also suitable for stewing. Can be stewed in soy sauce or mustard. I can’t even list all the possible options for the sauce in which stewed chicken is cooked. One article is definitely not enough.

Therefore, I propose to get acquainted with a small but very tasty part of the recipes for preparing stewed chicken and make a choice for yourself. And then feel free to cook a hearty, delicious dinner for the whole family. We have already looked at it, but today we will stew the chicken as a dish on its own, and the side dish will be separate and you can choose to suit your taste.

Chicken stewed in tomato sauce

One of the easiest and most delicious ways to cook stewed chicken is to do it in tomato sauce. This sauce does not require complex ingredients, and the sour tomato taste goes well with chicken. For the sauce, you can use tomato paste, fresh tomatoes or canned tomatoes in their own juice. You can also use chicken at your discretion; both breasts and legs will be equally good in tomato sauce.

You will need:

chicken thighs - 500 g,
tomatoes - 2 pcs.,
tomato paste - 2 tablespoons,
onion - 1 piece,
butter - 50 g,
vegetable oil - 4 tablespoons,
salt - 1 teaspoon,
thyme - 1/4 teaspoon,
black pepper to taste.

Preparation:

1. It is most convenient to cook chicken stewed in sauce in a deep bowl with a thick bottom and a mandatory lid. Place a saucepan or frying pan with high sides on the fire and pour in vegetable oil. Put a piece of butter there and melt it.

2. Add tomato paste to the oil and stir thoroughly. Lightly fry the pasta, stirring constantly.

3. Peel the tomatoes. To do this, cut the skin with a cross, then scald the tomatoes with boiling water. The skin will come off easily. Grind the tomato pulp into puree. Add the tomato puree to the tomato paste in oil and simmer for 3-4 minutes over medium heat, stirring constantly.

4. Now add chicken pieces and onions to the boiling tomato sauce. Add salt and pepper to taste. If you like to eat onions, then cut them into strips, and if not, then put the whole onion in the sauce. It will be stewed together with the chicken and will give its flavor to the sauce, but there will be no pieces of onion in the finished dish.

5. Add 1-1.5 cups of boiling water to the pan and cover with a lid. Simmer, covered, over medium-low heat for 35-40 minutes until the chicken is cooked through. After 10 minutes of simmering, add thyme or other aromatic herbs you like to the sauce. Continue to simmer.

6. Ready-made stewed chicken in tomato sauce goes well with potatoes or rice. But it can also be served as a separate dish.

Bon appetit!

Chicken legs stewed in sour cream sauce in a frying pan

It is very easy to prepare such a delicious dish as chicken stewed in sour cream. You can choose the side dish to your taste, and you will get a very tasty sour cream sauce, which can be poured over not only the chicken pieces, but also the side dish, like a gravy.

You will need:

chicken drumsticks - 7-8 pieces,
onions - 2 pcs,
flour - 2 tablespoons,
sour cream - 200 gr,
garlic - 2 cloves,
paprika - 1 teaspoon,
fresh dill - half a bunch,
chicken broth (optional) - 200 ml,
salt and pepper to taste.

Preparation:

1. Heat vegetable oil in a large frying pan. Add chicken drumsticks and fry them until golden brown for 20 minutes. Constantly turn them from side to side so that they are fried evenly on all sides. Lightly salt the drumsticks while frying.

2. At the same time, in another frying pan, fry finely chopped onion in vegetable oil. Fry it over medium heat until the onion pieces become translucent and begin to brown just a little. After this, pour flour into the frying pan, mix everything well and continue frying in flour.

3. You need to fry the onion together with the flour until the flour begins to brown. There will also be a pleasant smell of fried flour. The main thing is not to let it burn, so don’t turn the heat on high.

4. Now gradually pour the broth prepared in advance into the frying pan with onions and flour. If there is no broth, you can simply replace it with hot water. After pouring in the liquid, continue stirring so that the flour does not stick together into lumps. The future sauce will immediately begin to thicken due to the flour; if it becomes too thick, add more liquid until you get the consistency of a good gravy.

5. Reduce the heat under the frying pan so that the sauce only gurgles slightly and there is no active boiling. It's time to add sour cream. Add it to the pan and stir until it is completely incorporated into the sauce. Let the sauce simmer gently for 2-3 minutes.

6. While the sauce is preparing, add spices to it, squeeze the garlic through a press and add salt to taste. Don't forget that the chicken has already been salted a little.

7. It’s time to add the browned chicken that was cooked in another frying pan to the sauce. Place it in a frying pan with sour cream sauce and cover with a lid. Simmer over low heat for another 15 minutes. The chicken legs will be soaked in the sauce and the wonderful taste of the spices.

8. About five minutes before it’s ready, sprinkle the chicken stewed in sour cream sauce with fresh, finely chopped herbs.

Chicken stewed in sour cream is ready. Serve with mashed potatoes or rice, it will be very tasty. Bon appetit!

Chicken fillet stewed in beer and soy sauce - video recipe

And now a little exotic. Although it cannot be said that beer is an exotic product, we do not cook chicken in it every day. And as it turns out, it was in vain. Beer, soy sauce, tomato sauce or adjika, a little onion or garlic. Lightly simmer all this and the amazingly tasty chicken dish is ready.

Chicken stewed in creamy sauce with champignons

Stewed chicken is a dish that is very simple to prepare. And it usually takes very little time. Therefore, this chicken is simply ideal as a quick lunch or dinner when you want something tasty, but are short on time. How relevant this is for working chefs, who simply don’t have the energy to create masterpieces in the evenings. The recipe for stewed chicken with champignons is one of my favorites. Probably because it reminds me of chicken and mushrooms, which I love so much. If you are also a julienne lover, then you will definitely like this stewed chicken in creamy sauce.

You will need:

chicken fillet - 600 gr,
champignons - 400 gr,
onions - 1-2 pcs,
cream 20% - 200 ml,
salt, pepper and spices to taste.

Preparation:

1. Fry finely chopped onion in a preheated frying pan with vegetable oil. It should become soft, transparent and slightly browned.

2. Cut the washed and dried champignons into small pieces. Add to the frying pan with the onions and continue frying. If a lot of liquid comes out of the mushrooms, let it evaporate.

3. Fry the mushrooms until golden brown and taste good. Lightly salt them while frying to make them tastier.

4. Cut the chicken fillet into small pieces. Then add them to the fried onions and fry everything together until the chicken loses its pink color and turns grey. Don't forget to stir constantly.

5. Add a tablespoon of flour to the pan and mix everything well. Flour will thicken our future creamy sauce. Fry just a little until the flour begins to brown.

6. Pour cream into the pan and immediately reduce heat to low. Mix everything with cream, add salt and pepper to taste. Now cover with a lid and simmer on very low heat for 10 minutes.

Raise the lid from time to time and stir the chicken into the sauce. After a few minutes, the creamy sauce will begin to thicken and take on a nice creamy color.

If desired, you can add your favorite herbs to this sauce, such as rosemary or Provence, and another clove of garlic. This will make the taste even brighter. But even in its original composition, stewed chicken in a creamy sauce with champignons is very tasty. This is how a wonderful lunch will be ready. Call everyone to the table while it's hot.

Chicken breast in spicy creamy tomato sauce

If you have already cooked stewed chicken in cream, and cooked chicken in tomato sauce, then it’s definitely time to try stewing pieces of your favorite meat in creamy tomato sauce. This is an incredibly tasty combination of soft creamy taste and piquant sourness of tomato. Stewed chicken in this sauce is simply the most tender. You can cook both chicken breast and other parts, such as thigh fillets, drumsticks or wings.

You will need:

chicken meat - 500 g,
onions - 2 pcs.,
cream - 200 ml,
tomato paste - 4-5 tablespoons,
butter - 50 g,
garlic - 1-2 cloves,
turmeric - 1 teaspoon,
paprika - 1 teaspoon,
black pepper - 0.5 teaspoon,
cumin - 1 teaspoon,
nutmeg - 1 teaspoon,
salt - 1 teaspoon.

Preparation:

1. Cut the chicken breast into small pieces. If you decide to cook wings or drumsticks, you can leave them whole. Place the chicken in a bowl and coat in the black pepper, turmeric and paprika mixture.

2. Heat a frying pan and melt 25 grams of butter in it. Place chicken pieces in oil and fry over high heat until golden brown on all sides. The crust will be very vibrant because of the turmeric and paprika, which together give the orange color.

3. In another frying pan with high sides, fry the onions in the remaining butter. Cut it into small cubes and fry until it becomes soft and browned.

4. Add cumin and nutmeg to the fried onions. Add a little salt and stir. Now add tomato paste to the onion. It needs to be lightly fried, stirring constantly. The fried paste changes color and acquires an appetizing smell. this will take approximately 5 minutes.

5. Add cream to the boiling tomato paste. Mix everything and reduce heat. If the sauce is too thick, you can add 100 mils of hot water. The color of the aromatic sauce will be almost coral.

6. Now put the fried chicken pieces into the frying pan with the sauce, stir everything and cover with a lid. Simmer covered over medium heat for another 15 minutes.

Chicken meat is a dietary product that is very easy to prepare. But not all housewives know how to cook chicken deliciously. We recommend that you try a simple homemade recipe – chicken stew with gravy.

It is worth noting that the fillet is quite tender and can easily dry out, so it is preferable to cook it in gravy. A light tomato sauce will perfectly complement the taste of chicken meat and also provide it with juiciness. To prepare the gravy, you can use products that every housewife has on hand (onions, carrots and tomato paste); wheat flour can be used as a thickener.

To add a piquant touch to a meat dish, add a few cloves of garlic at the final stage of preparing the gravy. Please your loved ones with something special, cook delicious chicken with us.

We will prepare this dish from a whole small chicken; you can also use its individual parts: legs, thighs, drumsticks, fillets. If you have a large domestic chicken, you can divide it into several parts and stew half the chicken. If your homemade chicken is a bit old, increase the stewing time by half an hour.

Ingredients

chicken carcass – 1 pc.;
refined oil – 65 ml;
garlic – 2 cloves;
premium flour - 60 g;
water – 250-300 ml;
onion – 0.5 pcs.;
carrot – 1 pc.;
tomato paste – 50 g;
seasoning for meat and salt - to taste.

Preparation

The first step is to thoroughly rinse the carcass, and then start removing the feathers. Start cutting the chicken into portions, making sure they are approximately the same size.

Place the chicken pieces in a deep bowl. Add seasoning to your own taste along with salt, mix everything thoroughly so that each piece is thoroughly seasoned with spices.

Advice: Instead of seasoning, a mixture of peppers can be used; it will perfectly enrich the taste of the meat.

Pour 20 ml of refined oil into the bottom of the frying pan and heat the surface. After this, add the chicken pieces. Fry until a delicious golden brown crust forms. Transfer the chicken to a separate bowl.

Start preparing the gravy. First, start peeling vegetables (onions, carrots, garlic cloves). You will need to cut the onion into small cubes, chop the carrots using a grater, and pass the garlic cloves through a press. The prepared vegetables will need to be transferred to another frying pan, greased with oil, the surface of which has been preheated. Saute the vegetable mixture until soft.

Once the contents of the pan are ready, add the required amount of flour along with tomato paste, mix well. This way you will be able to bring the vegetable mixture to a homogeneous consistency.

On a note: instead of tomato paste, tomato sauce can be used, the taste of the dish will not change in any way.

Add boiled water (about 300 ml) to the sauce and bring the contents of the pan to a boil. The finished gravy will have a rich yellow-hot hue.

Advice: Instead of water, meat broth can be used, then the gravy will be more satisfying.

Pour the prepared tomato sauce with vegetables over the chicken pieces. Simmer everything over low heat for 20 minutes, so the meat will be filled with the taste and aroma of the gravy.

We stew the chicken in a deep frying pan; you can also do the stewing stage in a small saucepan. When stewing, cover the frying pan or saucepan with a lid, but leave a small gap so that steam can escape through it.

Now you know how to stew chicken pieces in a frying pan simply and quickly.

The meat dish is completely prepared, serve it with pasta or mashed potatoes, it will be very tasty. Enjoy your meal!

Cooking tips

To make the dish dietary, first remove the skin from the carcass.
Salt the meat at the final stage of stewing, thanks to this you will maintain its softness.
Fry the chicken without covering with a lid, this will help the formation of a golden brown crust.
If you use homemade chicken, you will need to marinate it in advance to make the meat soft and juicy (it is best to use mustard for this).
Before serving the dish, add a little chopped herbs to the tomato sauce; it will add fresh notes.
Chicken can be stewed not only in tomato, but also in sour cream and cream. You can mix equal parts sour cream and tomato paste, it will also turn out delicious.