Recipe for diet breast with vegetables in a pot. Chicken with potatoes in pots in the oven

Cooking one pot chicken in the oven is a real pleasure. Preparing the food takes a minimum of time; the meat is stewed in its own juices, without adding fat. As a result, you get not a simple dish, but the most healthy one! It has few calories and can be eaten by both children and adults. In addition, it is very tasty, but it is important to know a few secrets.

Nuances of preparation

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

How to choose and use pots

It is preferable to prepare the dish in portions, that is, in small containers. Their ideal volume is approximately 500 grams. If you use a large pot, the result may be “soup”, and the presentation will not be as effective and original.
The ideal taste is ensured only by ceramic dishes, and glass containers heat up unevenly.
Unglazed ceramics inside the container actively absorb odors. Therefore, if you prefer to cook chicken and potatoes in pots in the oven, implement recipes with fish or products with a specific taste in a completely different container.
Always place ceramic containers in a cold oven, and when removing it, place it on a wooden stand. This way you will keep them from cracking.

Chicken recipes in a clay pot

Now we’ll tell you how to properly cook chicken in pots with potatoes in the oven. A recipe with a photo will allow you to visually evaluate the technique. The roast turns out very tasty, and the stewed chicken melts in your mouth.

With potato

You will need:

Preparation

Peel the vegetables and cut into cubes.
Rinse the fillet, dry it, cut into cubes. Sprinkle with salt and pepper, spices, fry in oil.
Take a second frying pan and fry the carrots and onions.
Place fillet on the bottom of the pots, onions and carrots on top. Place potatoes on top of this layer, then onions and carrots.
Pour in the broth (it should cover the pot by a quarter).
Mix sour cream and mashed garlic, brush the dish with the mixture.
Close the lids and place the containers in the oven for 45 minutes.
After 25 minutes, when a wonderful aroma floats through the kitchen, open the pots slightly, sprinkle their contents with grated cheese and parsley.

With potatoes and mushrooms

To cook chicken in a pot in the oven with potatoes and mushrooms you will need:

Preparation

Peel the onions, carrots, cut into cubes, mushrooms into slices.
Fry the onions and carrots, then add the mushrooms.
Fry until the liquid disappears. As soon as it has appeared, you can add finely chopped garlic and thyme to the mushrooms, this will make them more aromatic.
Peel the ham and place it in a pot.
On top are diced potatoes.
Then a layer of fried vegetables.
Dissolve salt (coarse sea salt) in water. Calculate 1 teaspoon per 200 ml, and 100 ml of the resulting solution in each pot. Pour it over the dish.
Place the pots with lids closed in the lower third of the oven and set the temperature to 240 degrees. Bake for an hour, then remove the dish, sprinkle it with fresh herbs and keep covered for another 10 minutes.

Using a similar technology, you can cook chicken with homemade noodles, which are placed on top of the meat instead of potatoes. Or with cereals (buckwheat or rice), which cook perfectly under the influence of steam. When adding vegetables, always fry them first, as if raw they will lose their attractive appearance and “spread.” The only exceptions are potatoes and zucchini - they can be safely placed in containers raw.

Cooking dishes in pots only at first glance does not differ from traditional baking in the oven. In fact, a clay or ceramic pot allows foods to stew in their own juices, absorb each other’s flavors, and as a result get tender juicy meat, well-cooked vegetables and rich broth. Put some chicken meat, hearty potatoes and vegetables or mushrooms in a pot, bake in the oven and you will have a healthy and flavorful dish for the whole family.

To cook chicken in a pot with potatoes you will need (ingredients for 2 pots):

400 grams of chicken fillet;
1 onion;
1 carrot;
5 pieces of potatoes;
a tablespoon of vegetable oil;
3 cloves of garlic;
salt and pepper.

Chicken for stewing in pots should be very fresh, without the slightest foreign smell. So, cut the chicken into pieces and lightly fry in a frying pan in vegetable oil. Add chopped onion and grated carrots. Lightly fry them, no more than 5 minutes. Meanwhile, peel and then cut the potatoes into small pieces. Place the potatoes in the pots and place the meat and vegetables on top. Squeeze the garlic and season with salt and pepper. Pour half a glass of hot water inside. Place the pots in a cold oven and turn it on to 200 degrees. Cook the meat and potatoes for about an hour.

With added cheese

Try making a dish with added cheese. For 1 pot, take:

300 grams of chicken;
2 potatoes;
1 onion;
1 carrot;
100 grams of cheese;
a tablespoon of mayonnaise;
salt, pepper, oil for frying.

Cut the chicken into pieces. If you took thighs or legs, chop them together with the bone. In a frying pan, fry the chicken in a small amount of oil. While the chicken is roasting, prepare the vegetables. Cut the onion into half rings, carrots into small slices, potatoes into cubes.

Cut the potatoes into approximately the same pieces as the chicken, so they will cook at the same time and the dish will be tastier.

Mix vegetables with mayonnaise, salt, pepper and half the grated cheese, place on the bottom of the pot. Place the chicken on top, add a little salt and sprinkle with the remaining cheese. Add water so that the vegetables and meat are stewed in it and place in the oven. Turn on the temperature to 200 degrees and simmer the roast for 1.5 hours.

Recipe with mayonnaise a la julienne

In pots you can prepare a dish based on the classic julienne.

For it you will need:

300 grams of champignons;
500 grams of potatoes;
150 grams of hard cheese;
200 grams of chicken breast;
150 grams of onion;
a tablespoon of flour;
200 milliliters of cream;
vegetable oil and butter for frying;
spices.

First, boil the chicken breast. While it is cooking, chop the mushrooms, onions and fry in vegetable oil. After 5-7 minutes, add the diced chicken. In a separate saucepan, prepare bechamel sauce - heat the butter and fry the flour in it. Pour the cream into the flour and stir until the mixture thickens.

Pour the bechamel into the chicken with onions and mushrooms and simmer for 5 minutes. At this time, cut the potatoes into cubes. You can lightly fry it in a frying pan, or you can put it raw in a pot. The first layer will be potatoes, followed by meat with vegetables and sauce. Sprinkle everything with spices and add grated cheese. Bake for 20 minutes in the oven.

Chicken with potatoes and mushrooms in a pot

Chicken with potatoes in a pot in the oven can become even more interesting and tastier if you supplement it with mushrooms. You can add any mushrooms, such as oyster mushrooms. But you can also use champignons. However, do not use frozen mushrooms; they contain too much liquid that will not evaporate in the pot.

Ingredients for 2 pots:

400 grams of chicken fillet;
4 pieces of potatoes;
1 carrot;
3 cloves of garlic;
150 grams of mushrooms;
200 ml tomato juice;
100 grams of sour cream;
2 tablespoons of vegetable oil;
salt and paprika.

Cut the meat and mushrooms into pieces and fry in hot oil in a frying pan. Peel the potatoes and carrots and cut into cubes. Place chicken with mushrooms at the bottom of the pot, potatoes and carrots on top. Mix juice, sour cream in a bowl, squeeze in garlic, salt and sprinkle with paprika. Mix the sauce and pour it over the chicken. Place the stew in the oven. Always place the pots in a cold oven before turning on the heat. If you place pots at room temperature in a hot oven, they may burst.

Chicken with potatoes and mushrooms is baked in a pot at 200 degrees for 50 minutes.

With sour cream filling

Let's prepare pots with chicken meat, potatoes, and a dough lid.

For this recipe for 6 servings you will need:

1.2 kilograms of potatoes;
600 grams of chicken breast fillet;
150 grams of onion;
150 grams of carrots;
150 grams of sour cream;
puff pastry;
1 egg;
vegetable oil 2 tablespoons;
salt, paprika.

Heat oil in a frying pan and fry the chicken on both sides, season the meat with salt and paprika. Add chopped onion to the pan. When the meat is browned and the onion becomes transparent, divide the contents of the frying pan into the pots. Place carrots cut into small cubes on top. Place peeled and chopped potatoes on top. Salt the top of the stew, pour sour cream and pour 400 ml of water into each pot. Cover the top of the pot with a square of frozen puff pastry. Brush the top of the dough with egg for a golden brown crust.

Bake the pots for an hour at 200 degrees. The dough lid will brown and puff up, and the contents of the pot should be soft and tender.

Cooking option with vegetables

You can add any vegetables you like to the stew with potatoes and chicken, for example, for 3 pots take:

3 legs;
6 small potatoes;
2 eggplants;
1 bell pepper;
2 tomatoes;
1 onion;
a couple of spoons of mayonnaise;
tomato paste;
salt, pepper, chicken seasoning.

Remove the skin from the chicken, chop into small pieces, place in a bowl with mayonnaise, tomato paste and seasonings. Leave to marinate for 20 minutes. At this time, prepare the vegetables. It is better to first blanch the tomatoes and peel them. Soak the eggplants in salted water to remove the bitterness. Also cut all the vegetables into cubes. Tomatoes can be cut into plastic pieces.

First place 1/6 of the chicken in the marinade into the pot. Place onions, potatoes, peppers, and eggplant on top. Place tomato slices on top. Salt everything and place a second layer of chicken, then the same vegetables. If the pot is full, compact the layers. Place in the oven, bake for an hour at 200 degrees. To serve, you can remove the lids and sprinkle the stew with chopped herbs.

In creamy sauce

Cream is a great addition to potatoes. With this combination alone you can come up with many delicious casseroles. The perfect addition is nutmeg, which will complement the creamy taste of the potatoes. Add chicken to the mix and you have a hearty stew.

For him take:

400 grams of chicken fillet;
3 potatoes;
1 carrot;
1 onion;

To prepare this hearty, flavorful dish, you will need:

500 grams of chicken;
4 things. potatoes;
4 pickled cucumbers;
1 onion;
2 cloves of garlic;
8 tablespoons of mayonnaise;
salt, spices for chicken.

Cut the chicken, cucumbers, potatoes into strips. Onion - thin half rings. Mix chicken and cucumbers with onions, squeeze garlic into them, sprinkle with salt and spices. The inside of the pots should be coated very well with mayonnaise. Place chicken with cucumbers and onions in them. Top with diced potatoes. Lubricate it on top with mayonnaise. Bake for 40 minutes at a temperature of at least 180 degrees.

Of course, these are not all recipes for stew in pots with chicken and potatoes. You can add other vegetables, corn and peas, beans, including canned ones, to the dish. You can experiment with different types of cheese, use smoked chicken and much more. The main thing is that any dish cooked in a pot will be tender, juicy and aromatic.

Probably the most common dish in pots is chicken with potatoes - an excellent option for a hearty lunch... and even a festive dinner. The technology for its preparation is the simplest, even an inexperienced young housewife can handle it.

But first, I’ll share one secret - I advise you to fill ceramic pots with water for about 20 minutes immediately before cooking. What is this for? Since ceramics is an essentially porous material, during the cooking process it can “absorb” some of the liquid, and the dish may ultimately come out a little dry. After soaking, such an incident will not happen, all the juices will go only to you.

For chicken in pots, you can use any part of it, but my family’s favorite is the legs - the meat is juicy, and there are not many bones. With them I’ll show you my simple way of cooking chicken with potatoes and vegetables in pots.

Chicken legs should first be washed and then dried with a paper towel.
Then cut into portions, rub with salt and pepper. Leave for a while - let them soak in the spices a little while we prepare the remaining components of the dish.

Peel the onion and garlic and chop them - the garlic is smaller, but the onion can be diced in large cubes, anyway they will practically “dissolve” in the finished dish.

If the garlic is “mature”, then I would advise you to also remove the sprouting green core before chopping - it is quite coarse, and from it the garlic can simply change color (turn blue).

Peel the carrots and potatoes, rinse and cut as desired - into slices, slices or cubes - whatever you like, however you like.
Since my chicken pieces are quite large, I cut the potatoes into rather large slices.
But carrots (to suit your mood) - in a small cube, the size of a pea grain.

This is, so to speak, a basic (core) set of products. But in our “constructor” you can improvise - add some more favorite vegetables - sweet peppers, tomatoes, mushrooms (for example, champignons)... I decided to add green, freshly frozen peas - for brightness and contrast.

Then everything will be even simpler - first, let's fry the onion in hot oil (I used) until softened and slightly golden.
Then add chopped garlic, carrots and peas to it and fry together for a very short time - 2-3 minutes is definitely enough.

Now fry the chicken pieces in the same oil until an appetizing crust forms.

All that remains is to combine all the ingredients and put them in the oven.
To do this, first place a couple of spoons of the fried vegetable mixture on the bottom of each pot, and a few potato wedges on top.

Place the fried chicken on top of the first layer of vegetables.

Now put a small bay leaf in each pot and fill it with broth (any kind - vegetable, chicken...) so that about 2 centimeters remain to the edges of the pot - leave room for the steam to form inside the pot. If there is no broth, then just boiled water will do. If you use water, you will also have to add salt to taste.

Chicken navels and liver in pots

Chicken navels and liver in pots in the photo

Ingredients

250 g chicken navels
250 g chicken liver
1 carrot
1 onion
100 g cheese
5 potatoes
mayonnaise
garlic
vegetable oil
ground black pepper

Cooking method

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6
Wash the navels well and cut into small pieces. Cut the liver into cubes. Fry in oil over medium heat for 7 minutes, stirring. Wash and peel the carrots, grate them. Peel the onion and chop finely. Add onions and carrots to the liver and navels. Salt and add pepper. Fry for another 10 minutes, stirring occasionally.
Place the sauteed mixture with navels and liver into the pots. Wash and peel the potatoes, cut into cubes, put in pots and add salt. Add Mayo. Grate the cheese and pour into the pots. Cook at 180°C for 1 hour. When serving, sprinkle with chopped garlic.

Baked wings

Baked wings in pots in the photo

Ingredients

3 chicken wings
3 potatoes
1 onion
2 cloves garlic
3 tbsp. l. sour cream
vegetable oil
greenery
ground black pepper

Cooking method

Wash and dry the wings. Rub with salt and pepper. Fry in oil until golden brown on both sides. Pour the remaining oil into the pots.
Wash and peel the potatoes. Cut into cubes and place in pots. Peel the onion and cut into thin half rings, add salt and pepper.
Place sour cream and wings on top. Place the dish with chicken wings in pots in the oven, heat it to 200 °C. Cook for 1 hour 20 minutes. Preheat the oven to 180°C. Cook for 30 minutes.

Liver appetizer

Ingredients

500 g chicken liver
2 onions
3 tbsp. l. vegetable oil
200 ml sour cream
2 tbsp. l. water
200 g hard cheese
1.5 tbsp. l. flour
greenery
ground black pepper

Cooking method

Peel the onion and chop finely. Fry over medium heat for 3 minutes. Wash the liver and add to the onion. Cook for another 10 minutes. Mix sour cream with water, add salt, pepper and put on fire. Add flour and after 2 minutes remove from heat.
Place the liver in pots and pour in sour cream sauce. Grate the cheese and sprinkle the contents of the pots. Cook this chicken liver dish in pots in the oven at 180ᵒC for 40 minutes. Serve sprinkled with herbs.

Chicken stomachs

Ingredients

600 g chicken gizzards
4 cloves garlic
1 bay leaf
4 black peppercorns
1 carrot
1 onion
5 potatoes
vegetable oil
ground black pepper

Cooking method

Place the stomachs in pots, add salt and pepper. Peel and chop the garlic, add to the stomachs along with the bay leaf. Fill half the pots with water. Cook for 1.5 hours at 150 °C.
Wash and peel the carrots, grate them on a coarse grater. Peel the onion and cut into half rings. Wash and peel the potatoes, cut into slices. Place carrots, onions and potatoes in a pot, add salt and the remaining water. Cook at 180°C for 40 minutes.

Potatoes with chicken and mushrooms in sauce

Potatoes in pots with chicken and mushrooms in the photo

Ingredients

400 g chicken fillet
250 g potatoes
250 g wild mushrooms
100 g cheese
50 ml sour cream
2 onions
2 cloves garlic
80 g flour
150 ml water
vegetable oil
greenery
ground black pepper

Cooking method

To prepare delicious potatoes in pots with chicken and mushrooms, rinse the fillet well and cut into small pieces. Salt the flour and add pepper. Dip the meat in flour and fry in oil over medium heat on both sides until crusty. Peel and finely chop the onion, fry until soft.
Wash and peel the mushrooms well, cut into thin slices, and fry in oil over medium heat for 10 minutes. Wash and peel the potatoes, then cut into cubes and place in pots. Place meat and mushrooms on potatoes.
Grate the cheese and mix with sour cream. Peel and chop the garlic. Wash the greens and chop finely. Add garlic, herbs and pepper to the cheese, stir. Pour the resulting sauce into pots. Preheat the oven to 220°C. Cook for 1 hour.

Pots "Quick"

Pots "Quick" in the photo

Ingredients

10 potatoes
1 carrot
200 g mushrooms
2 onions
150 g pumpkin pulp
300 g chicken fillet
400 ml sour cream
1 tbsp. l. mayonnaise
1 tbsp. l. ketchup
3 tsp. mustard
vegetable oil
ground black pepper

Cooking method

Wash and peel the potatoes. Cut into small cubes, salt and sprinkle with pepper. Peel the onion, chop finely and fry in a frying pan over medium heat until transparent. Wash and peel the carrots, grate them and add to the onions. Fry, stirring for another 5 minutes.
Wash and peel the mushrooms, cut into thin slices and add to the sauté. Cook for another 7 minutes. Cut the pumpkin into small cubes and place in a frying pan. Cook for 3 minutes and remove from heat.
Wash the fillet and cut into small pieces, salt and sprinkle with pepper. Mix mayonnaise with mustard and ketchup. Place potatoes, sour cream, meat, sauté into pots and pour sauce over them. Cook chicken with mushrooms in pots in the oven for 30 minutes at 200°C.

Buckwheat with chicken hearts

Chicken hearts and liver with buckwheat in pots in the photo

Ingredients

400 g chicken hearts
150 g buckwheat
1 onion
150 g celery
5 pieces. champignons
1/2 bell pepper
2 cloves garlic
greenery
ground black pepper
vegetable oil

Cooking method

To prepare chicken hearts with buckwheat in a pot according to this recipe, the offal must be washed well and boiled in salted water. Wash the celery and cut into strips, fry in oil over medium heat for 7 minutes.
Wash and peel the champignons, and then cut into slices. Peel the onion and cut into thin half rings. Wash the pepper and remove seeds and stems, cut into cubes, peel and chop the garlic. Add mushrooms, onions, peppers and garlic to the celery.
Salt and add black pepper. Simmer for 10 minutes. Wash the river and put it in pots. Place hearts and stewed vegetables with mushrooms on buckwheat, pour broth (from the hearts). Wash the greens, chop them finely and add them to the pots.
Preheat the oven to 180°C. Cook buckwheat with chicken hearts in pots for 30 minutes.

Buckwheat with chicken liver and vegetables

Buckwheat with chicken liver and vegetables in the photo

Ingredients

500 g chicken liver
300 g buckwheat
1 onion
1 carrot
1 zucchini
1 bell pepper
2 cloves garlic
1 tbsp. l. wine vinegar
2 tomatoes
1/2 cup water
vegetable oil
ground black pepper
greenery

Cooking method

Wash the liver, salt and add ground black pepper. Fry in oil over medium heat for 5 minutes. Wash the buckwheat and fry in a dry frying pan over high heat, stirring constantly, for 7 minutes. Wash and peel the carrots, cut into strips. Fry in oil over medium heat for up to 5 minutes.
Peel the zucchini and cut into cubes. Add to carrots and fry for another 2 minutes. Peel the garlic and chop finely. Peel the onion and cut into half rings. Wash the pepper and remove seeds and stalks, add onion, garlic and pepper to the carrots. Fry for 4 minutes, add wine vinegar, salt and pepper.
Place liver, buckwheat and vegetables in pots. Wash the greens, chop finely and add to pots. Wash the tomatoes, cut out the stem and peel. Finely chop and place in pots, add salt and water so that the water covers the food, put in the oven. Cook buckwheat with chicken liver in a pot at 190 °C for 30 minutes.

Draniki in a pot with chicken and mushrooms in the photo

Ingredients

1.5 kg potatoes
300 g mushrooms
300 g chicken fillet
300 ml sour cream
3 bulbs
2 tbsp. l. flour
vegetable oil
ground black pepper

Cooking method

To prepare this dish in a pot with chicken and mushrooms, wash the fillet and cut into small pieces and fry in oil over medium heat for 7 minutes. Wash and peel the mushrooms, cut into strips and add to the meat.
Peel the onion and chop finely. Fry everything until the onion is golden brown, add salt and pepper. Wash and peel the potatoes, grate them on a fine grater. Mix potatoes with egg and flour. Salt and add pepper.
Stir, form pancakes and place them in a frying pan. Fry on both sides until golden brown. Place potato pancakes and sautéed potatoes in layers in pots, grease each layer with sour cream. Cook pancakes in a pot with chicken and mushrooms at 180°C for 30 minutes.

Chicken fillet with potatoes and butter

Chicken fillet with potatoes and butter in the photo

Ingredients

8 potatoes
400 g butter
500 g chicken fillet
150 g lard
2 onions
1/2 cup boiling water
50 g butter
ground black pepper

Cooking method

Before baking the chicken in a pot in the oven, cut the lard into slices and heat over medium heat. Peel the onion and cut into half rings. Place the onion in the melted lard. Fry until the onion is transparent. Wash the butter, cut into thin slices and add to the onion. Add butter and salt. Cook over medium heat for 7 minutes.
Cut the chicken fillet into small pieces and add to the mushrooms. Cook for another 5 minutes, stirring occasionally. Wash and peel the potatoes, cut into slices.
Place potatoes in pots, salt and sprinkle with pepper. Then add onions, mushrooms and chicken. Pour boiling water over it. Place the pots with chicken and potatoes in the oven and cook at 180°C for 1 hour.

Pots "Inspiration"

Pots “Inspiration” in the photo

Ingredients

800 g chicken fillet
500 ml tomato juice
2 onions
1 carrot
7 potatoes
3 tomatoes
2 bell peppers
12 bunches of dill
100 g processed cheese
ground black pepper

Cooking method

Before cooking chicken in a pot in the oven, the fillet must be washed, sprinkled with pepper and salt. Peel the onion, cut into half rings and add to the meat. Stir and cover with a lid and place in the refrigerator for 20 minutes.
Wash and peel the potatoes, cut into cubes. Wash and peel the carrots, grate them on a coarse grater. Wash the tomatoes and cut into half rings. Wash the peppers, remove seeds and stems, cut into strips.
Place potatoes in pots, pour tomato juice, salt and pepper. Next, add carrots, meat and onions and pour juice over again. Then add the tomatoes and peppers and pour over the juice.
Cut the cheese into cubes and place in pots. Wash the greens and chop finely. Place in pots. Cook at 180°C for 50 minutes.

Country-style potatoes with chicken

Ingredients

1 chicken leg
1 carrot
1 onion
4 potatoes
ground black pepper

Cooking method

For this one pot chicken recipe, you need to rinse the leg and remove the skin and bones. Cut the meat into small pieces. Wash and peel the potatoes, cut into slices. Peel the onion and cut into half rings.
Wash and peel the carrots, and then cut into strips. Mix everything and add salt. Place everything in pots and cook at 170°C for 1 hour.

Chicken with fried potatoes

Ingredients

500 g chicken fillet
4 potatoes
200 g mixed vegetables (frozen)
3 tbsp. l. sour cream
ground black pepper

Cooking method

Before cooking chicken in a pot, cut the fillet into small pieces. Fry in oil over medium heat for 10 minutes, stirring constantly. Wash and peel the potatoes, cut into cubes. Fry in the same oil as the chicken over medium heat until golden brown. Add salt.
Rinse the vegetable mixture and fry over medium heat for 10 minutes, stirring occasionally. Grind the vegetables in a blender. Place chicken meat in pots and add salt. Pour over vegetable puree and add potatoes. Grease everything with sour cream. Cook at 220°C for 30 minutes.

Pilaf with chicken in a pot in the photo

Ingredients

1 chicken leg
1 carrot
1 onion
100 g rice
vegetable oil
ground black pepper

Cooking method

Wash the leg, remove the skin, separate from the bones and cut into small pieces, salt and sprinkle with pepper. To prepare chicken pilaf in a pot in the oven, fry the leg in oil over medium heat for 10 minutes, stirring. Wash and peel the carrots, grate and add to the meat.
Peel and finely chop the onion, add to the carrots and meat. Fry until the onion is golden brown. Place meat with sauté into pots. Rinse the rice with cold water and pour into pots. Fill the pots with water until the water covers the rice. Add salt.

Chicken with rice

Chicken with rice in the photo

Ingredients

400 g chicken fillet
200 g rice
2 onions
soy sauce
lemon juice
ground red hot pepper

Cooking method

Cut the fillet into small pieces. Peel the onion and chop finely. Mix the fillet with onion and add soy sauce, lemon juice and pepper. Add salt and leave in a cool place for 2 hours. Rinse the rice with cold water.
Pour rice into pots, place chicken with onions and marinade, add water. Cook rice with chicken in a pot in the oven at 220°C for 30 minutes. Pots should only be placed in the middle of the oven. They should not touch the oven walls.

Chicken with rice in milk

Chicken with rice in milk in the photo

Ingredients

300 g chicken fillet
150 g rice
3 tbsp. l. vegetable oil
500 ml milk
dill
ground red pepper
barberry
Bay leaf

Cooking method

Rinse the rice well and dry in a dry frying pan. Add oil, pepper and barberry. Mix well and fry over medium heat for 5 minutes, stirring constantly. Cut the fillet into small cubes and add to the rice. Cook for another 7 minutes, stirring.
Place fried rice and chicken into pots. Salt and pour milk. Cook at 160°C for 15 minutes. When serving, sprinkle with dill.

Chicken Moscow style

Chicken Moscow style in the photo

Ingredients

300 g chicken fillet
300 g champignons
2 tbsp. l. vegetable oil
2 onions
2 tbsp. l. breadcrumbs
1 egg
150 g hard cheese
2 tsp. lemon juice
1 tbsp. l. water
ground black pepper

Cooking method

Chicken fillet for cooking in a pot in the oven should be cut into small pieces, salt and sprinkle with pepper, put in pots and add water. Peel the onion and cut into rings. Grate the cheese. Beat the egg and mix with cheese. Wash and peel the mushrooms, cut into slices, sprinkle with lemon juice and salt. Simmer in oil for 15 minutes over medium heat.
Place in pots and sprinkle with breadcrumbs. Next add the onion, salt and pepper. Pour in the egg-cheese mixture. Cook at 200°C for 40 minutes.

Pot “Delicious”

Pot “Delicious” in the photo

Ingredients

9 potatoes
1 egg
2 tbsp. l. flour
600 g chicken fillet
500 g champignons
2 onions
200 g sour cream
100 ml water
greenery
vegetable oil
ground black pepper

Cooking method

Wash and peel the potatoes. Grate on a fine grater and mix with the egg. Stir, salt and add flour. Mix well and fry in oil on both sides over medium heat until golden brown. Wash and beat the chicken fillet, and then cut into small pieces. Salt and sprinkle with pepper. Fry in oil over medium heat.
Peel the onion and cut into half rings. Wash and peel the mushrooms, cut into strips. Fry the onions and mushrooms in oil over medium heat until the onions are golden brown. Place potato pancakes in pots and add a little sour cream. Then place mushrooms, onions, sour cream on top, chicken meat and sour cream again. To fill with water.
Preheat the oven to 170°C. Cook for 1 hour. When serving chicken with champignons in pots, sprinkle with herbs.

Vegetables with breast and cheese

Vegetables with breast and feta cheese in the photo

Ingredients

500 g chicken breast
2 onions
2 carrots
2 zucchini
2 bell peppers
2 tomatoes
20 g butter
5 tbsp. l. sour cream
150 g cheese
1/2 bunch of parsley
3 eggs
150 g hard cheese
3 tbsp. l. vegetable oil,
greenery
ground black pepper

Cooking method

To cook chicken with vegetables in a pot according to this recipe, the onion needs to be peeled and cut into half rings, fry in oil over medium heat until transparent. Wash and peel the carrots, cut into half circles. Add carrots to onions. Cut the breast into small pieces and place in a sauté pan. Cook for 10 minutes, stirring occasionally.
Wash and cut the zucchini into cubes and place on the breast. Wash the peppers, remove seeds and cores, cut into thin slices. Add to the breast and mix well. Wash and cut the tomatoes into cubes, add to the vegetables and breast, add salt and pepper, add butter. Mix well again and simmer for 20 minutes over medium heat, stirring occasionally.
Grate the cheese and mix with sour cream, rinse the greens and chop finely. Grate hard cheese. Arrange the vegetables in pots and pour in sour cream and cheese sauce. Sprinkle with herbs and break an egg into each pot. Sprinkle with cheese. Cook vegetables with chicken in a pot in the oven at 180°C for 20 minutes.

Chicken with cabbage in sour cream and soy sauce

Chicken with cabbage in sour cream and soy sauce in the photo

Ingredients

700 g chicken fillet,
1 head of cabbage
1 bell pepper
3 carrots
2 tomatoes
1 onion
1 glass of water
3 tbsp. l. soy sauce
5 tbsp. l. sour cream
5 potatoes
green onions
vegetable oil
ground black pepper

Cooking method

Cut the chicken fillet into small pieces. Shred the cabbage. Wash the carrots, peel them and grate them. Wash the tomatoes and cut into cubes. Wash the bell pepper, remove seeds and stems, cut into strips. Wash and peel the potatoes, cut into slices. Peel the onion and cut into half rings.
Place chicken, cabbage, carrots, tomatoes, peppers and potatoes in pots. Mix soy sauce with sour cream, pour this mixture into pots and add 5 tbsp. l. water. Cook at 180°C for 1 hour. Serve with green onions.

Pumpkin with chicken in pots in the photo

Ingredients

300 g pumpkin pulp
1 carrot
1 onion
200 g millet
500 g chicken fillet
butter
vegetable oil
ground black pepper

Cooking method

Rinse the millet. Wash the chicken fillet and cut into small pieces, fry in butter until golden brown, place in pots. Peel the onion and chop finely. Wash and peel the carrots, cut into cubes, fry in the same oil where the meat was fried until golden brown. Place in pots.
Then add millet. Cut the pumpkin into cubes and fry in oil over high heat for 10 minutes, stirring constantly. Place everything in pots, add salt and pepper, and add water. Cook pumpkin with chicken in pots according to this recipe for 30 minutes at 220 °C.

Millet porridge with chicken

Millet porridge with chicken in the photo

Ingredients

300 g chicken
1 cup millet
30 g butter,
2 glasses of water
vegetable oil
ground black pepper

Cooking method

Cut the chicken into portions and fry in oil over high heat for 5 minutes. Place in pots, add water, salt and add pepper and half the butter. Cook for 10 minutes over medium heat.
Wash the millet well and pour it into pots. Cook at 170°C for 50 minutes. Serve millet with chicken in a pot with butter.

Noodles in pots with chicken in the photo

Ingredients

1.5 kg chicken
2 onions
0.5 l chicken broth
3 tbsp. l. vegetable oil
2 carrots
50 g parsley
ground black pepper

For the noodles:

2 cups of flour
2 eggs
50 g butter
1 tsp. baking powder
5 tbsp. l. cold water
1 yolk

Cooking method

Beat an egg (1 pc.) and mix with water (2 tbsp.). Add salt and mix, add flour (1 cup) and knead the dough, cover with a towel and leave for 40 minutes. Roll out and cut into thin strips. Place on a dry surface and leave until the noodles are dry.
Mix a pinch of salt with water (3 tablespoons), add an egg and butter. Mix well, or better yet, beat with a blender. Add flour and knead the dough. Cover with a towel and leave for 40 minutes.
Wash the chicken, remove the meat from bones and skin. Cut into portions, fry in oil until golden brown. Divide into pots. Peel the onion and cut into half rings, wash and peel the carrots, then cut into strips. Fry the carrots and onions in oil until the onions are golden brown. Bring the broth to a boil.
Wash the parsley and chop finely. Place noodles and parsley in pots, add salt and pepper. Pour in broth. Cut the dough, roll it out into flat cakes and cover the pots with them, brush with yolk. Preheat the oven to 180°C. Cook chicken noodles in a pot for 30 minutes.

Chicken pie in a pot in the photo

Ingredients

100 g butter
1 onion
7 potatoes
5 pieces. carrots
300 g mushrooms
100 ml cognac
6 tbsp. l. flour
2 cups chicken broth
1 glass of milk
1 chicken
1 cup peas (frozen)
1 layer of puff pastry
1 egg
parsley
thyme
sage
ground black pepper

Cooking method

Defrost and rinse the peas. Peel the onion and cut into half rings. Wash the potatoes, peel and cut into slices. Wash the carrots and cut into strips. Fry onions, potatoes and carrots in butter. Fry for 10 minutes over medium heat, stirring. Add flour and stir, pour broth and milk over everything. Cook for another 15 minutes.
Wash the chicken and separate the meat from the bones and skin. Add the meat to the broth and saute along with cognac. Mix well. Add peas, thyme, sage and parsley. Salt, add pepper and stir. Place everything into pots. Cut the dough and cover the pots with it. Make a small hole in the middle and brush the dough with egg yolk.
Preheat the oven to 220°C. Bake the chicken pot pie for 20 minutes.

In the oven - this is an ideal dish for a festive table. However, such a dinner can be made not only for the arrival of long-awaited guests, but also for your family. After all, there is nothing complicated in its preparation.

Chicken in a pot in the oven: a step-by-step culinary recipe for a delicious dish

If you don’t want to spend a lot of time fiddling with ingredients, we suggest using the recipe below. To implement it you will not need a lot of time and products.

So, in a pot in the oven requires the use of the following components:

large carrot - 1 pc.;
chicken drumsticks or thighs - 3-5 pcs.;
large potatoes - 4 pcs.;
tomato paste - large spoon;

Processing dark poultry meat

To ensure that chicken in a pot in the oven turns out tasty and tender, we recommend purchasing drumsticks and thighs exclusively from broiler birds. After all, if you buy soup, your dish will not be very tasty, since the meat will remain tough and stringy.

Thus, the thawed parts of the carcass must be thoroughly washed and then cut into large pieces. In this case, it is advisable to chop the bones with a knife.

Preparing vegetables

Chicken in a pot in the oven can be prepared using various products. However, we decided to use a standard set, which consists of potato tubers, carrots and onions. They need to be washed and started chopping. Potatoes need to be chopped into cubes, onions into half rings, and carrots into thin circles.

Shaping the dish

Before forming such a dish, you should prepare suitable dishes. We decided to use a large one in which we plan to bake the entire dish. If you only have small dishes, you can use that too. However, before this, all previously processed ingredients must be divided into portions.

So, after the clay pot is well washed and dried, you need to pour deodorized oil into it, and then lay out the pieces of poultry. Having seasoned them with pepper (peas), broken bay leaves, salt and tomato paste, the meat must be thoroughly mixed and distributed on the bottom. After this, place the potatoes, onions and carrots in a large bowl. They need to be sprinkled with salt and chopped fresh herbs.

After mixing the vegetables, they need to be placed on top of the chicken meat, and then filled with regular filtered water.

Heat treatment of lunch

The recipe we are considering does not bake in the oven for very long. To do this, the filled pottery must be closed with a lid and placed in a heated cabinet. This dish should be cooked for about 70 minutes at a temperature of 220 degrees. After this time, all vegetables should become soft and form a small amount of aromatic and rich broth.

Serve a delicious and satisfying poultry dish for lunch

As you can see, chicken in a pot bakes quite quickly in the oven. After all the ingredients are prepared, the pottery can be safely removed. Next, the contents of the pot need to be distributed into deep plates and presented to the household as a hearty and flavorful dish. Additionally, it should be served with homemade marinades or pickles, as well as fresh vegetable salad with herbs and sour cream. Bon appetit!

Delicious chicken in a pot: recipes with detailed descriptions

If you want to make a more satisfying and rich dish, then in addition to the above ingredients, you should put other products in the pot. We'll tell you which ones a little further.

So, we need:

large carrot - 1 pc.;
breasts of young broiler chicken (chicken can be used) - about 500 g;
bay leaf - a few leaves;
large potatoes - 4 pcs.;
non-bitter onions - 2 small heads;
deodorized oil - 15 ml;
champignons (only fresh ones must be taken) - 200 g;
medium-sized sea salt, black pepper in the form of peas - use at discretion;
ripe tomatoes - 3 medium pcs.;
any greens - a small bunch;
mayonnaise + sour cream - 2 large spoons each;
hard cheese - approximately 115 g;
filtered water - 2/3 cup.

Preparing White Poultry

Different recipes for chicken in a pot require the use of different parts of the carcass. For example, breasts are well suited for the presented option. However, they must belong to a young bird, or better yet a chicken. Only in this case you will get the most tender and tasty dish.

So, the chicken breasts should be thoroughly rinsed and then cut into not very large pieces. In this case, the bones and skin also need to be chopped. They will make lunch more rich and flavorful.

Vegetable processing

Before you begin to formulate the presented dish, you need to thoroughly wash the carrots, potatoes and tomatoes. The first and third ingredients need to be cut into thin circles, and the second should be chopped into cubes. As for the onion, it should be chopped into half rings. You also need to separately grate the solid dairy product on a large grater, chop all the greens and cut the fresh champignons along the legs.

The process of forming a dish in a pot

As in the previous recipe, this method of preparing a hearty lunch requires the use of a large clay pot (with a lid). You need to pour deodorized oil into it, and then lay out the chicken breasts and champignons. These ingredients should be seasoned with broken bay leaves, peppercorns and salt.

After the described steps, you need to put carrots, potatoes and onions in a separate bowl. They must be seasoned with salt and fresh herbs, and then placed on the meat with mushrooms.

At the end, the entire formed dish should be covered in an even layer with slices of fresh tomatoes. In turn, they must be generously lubricated with a mixture of mayonnaise and sour cream. In the future, you need to sprinkle lunch with grated cheese and pour a little filtered water into it. At this point, the formation of a hearty lunch in a pot is considered complete.

Bake the dish in the oven

After forming the dinner with chicken and mushrooms, it must be closed and placed in a hot oven. In this state, the meat dish should be baked at a temperature of 220 degrees for 75 minutes. The specified time should be enough for the chicken breasts, mushrooms and vegetables to become completely soft. If desired, you can pierce them with a fork or knife and make sure they are ready.

Properly serve a delicious dish in a pot for lunch

Having made such a dish in the oven, using a large one, you will definitely hear gratitude from your household. After all, the presented lunch turns out to be so satisfying and tasty that no one can refuse it.

After baking all the components, the pottery needs to be removed from the oven, and its contents must be distributed among plates. It is advisable to serve a ready-made lunch of chicken, mushrooms and vegetables along with bread and homemade canned or fresh salad. Bon appetit!