Chicken in a pot in the oven with potatoes: a couple of delicious recipes

Cooking chicken in a pot in the oven is a real pleasure. Food preparation takes a minimum of time, the meat is stewed in its juice, without adding fat. As a result, you get not a simple dish, but the most useful! There are few calories in it, you can eat both for children and adults. In addition, it is very tasty, but it is important to know a few secrets.

Cooking nuances

• The number of guests (family members) is equal to the number of pots, therefore, initially calculate how many you need. Plus, all at the same time will not fit in the oven: if the pots are without handles, they fit 4, and with handles - no more than three.
• To make the dish more aromatic, with a rich taste, prepare the marinade for chicken breast in the oven and soak the meat in it for a couple of hours. You can do without marinade, but you risk getting a fresh taste of the dish.
• It is not necessary to add liquid to the pot if you are cooking meat with lots of vegetables. Onions and mushrooms give a lot of juice, but chicken in a pot in the oven with potatoes is prepared only with the addition of broth, otherwise the dish will turn out dry, and the potatoes will be half-baked.
• Instead of broth, you can add wine diluted with water. Alcohol will evaporate during cooking, the meat will be softer, and the dish will acquire an interesting aroma.
• Do not stand the pots in the oven until the ingredients are completely cooked. Take them out 10 minutes before the expected time and leave at room temperature. At this time, the dish will "reach" to "condition."

How to choose and use pots

• It is preferable to prepare the dish in batches, that is, in small containers. Their ideal volume is approximately 500 grams. If you use a large pot, the result may be a "soup", and the serving will not work out so spectacular and original.
• The perfect taste is provided only by ceramic dishes, and glass containers warm unevenly.
• Unglazed ceramic inside the container actively absorbs odors. Therefore, if you prefer to cook chicken and potatoes in pots in the oven, embody recipes with fish or products with a specific taste in completely different dishes.
• Always place ceramic containers in a cold oven only, and when removing, install on a wooden stand. So you save them from cracking.

Pottery Chicken Recipes

And now we will tell you how to cook chicken in pots with potatoes in the oven. A recipe with a photo will allow you to evaluate the technique clearly. The roast turns out very tasty, and the stewed chicken melts in the mouth.

With potato

You will need:

• chicken fillet and potatoes - 300 g each;
• carrots and onions - 1 head each;
• cheese - 100 g;
• garlic - 2 cloves;
• sour cream - 2 tbsp. spoons;
• pepper and salt, spices, parsley - to taste;
• broth - about 0.5 l;
• vegetable oil.

Cooking

1. Peel the vegetables, cut into cubes.
2. Rinse the fillet, dry, cut into cubes. Sprinkle with salt and pepper, spices, fry in oil.
3. Take the second pan, fry the carrots and onions.
4. Put fillet on the bottom of the pots, onion with carrots on top. On top of this layer lay potatoes, then onions and carrots.
5. Pour the broth (it should cover the pot for a quarter).
6. Combine sour cream and mashed garlic, grease with a dish mixture.
7. Close the lids and place the containers in the oven for 45 minutes.
8. After 25 minutes, when a wonderful aroma floats in the kitchen, open the pots, sprinkle their contents with grated cheese, parsley.

With potatoes and mushrooms

For cooking chicken in a pot in the oven with potatoes and mushrooms you will need:

• legs or thighs - by the number of pots. Due to the presence of seeds, the dish will turn out to be more rich than with brisket fillet.
• champignons - 300 g;
• onions and carrots - on a large head;
• potatoes - 2 in each pot;
• vegetable oil, salt;
• water.

Cooking

1. Peel onions, carrots, cut into cubes, mushrooms - into plates.
2. Sauté the onions and carrots, then add the mushrooms.
3. Fry until liquid is gone. As soon as she has appeared, you can add finely chopped garlic and thyme to the mushrooms, so they will turn out more flavorful.
4. Peel the chicken leg, put in a pot.
5. Top - potatoes in cubes.
6. Then a layer of fried vegetables.
7. Dissolve salt (large sea) in water. Count 1 teaspoon per 200 ml, and 100 ml of the resulting solution in each pot. Pour them a dish.
8. Put the pots with the lids closed in the lower third of the oven, set the temperature to 240 degrees. Bake for an hour, then remove the dish, sprinkle it with fresh herbs and hold under the lid for another 10 minutes.

Using a similar technology, you can cook a chicken with homemade noodles, which is placed on top of meat instead of potatoes. Or with cereals (buckwheat or rice), which is perfectly cooked by steam. When adding vegetables, always fry them beforehand, as they will lose their attractive appearance when raw and will creep out. The only exceptions are potatoes and zucchini - they can be safely stacked raw in containers.