davita.com

Ingredients

• 1 onion;
• 1 small green bell pepper;
• 3 cloves of garlic;
• 6 chicken wings;
• 6 chicken drumsticks;
• 2 tablespoons flour;
• 1 pinch of ground red pepper;
• 220 ml;
• 220 ml water.

Preparation

Cut the onion into half rings, bell pepper into small pieces. Chop the garlic or pass through a press.

Heat oil in a frying pan over medium heat. Fry the chicken for 3-4 minutes on each side. Then add onion and green pepper. Sprinkle with flour and stir to coat all pieces. Cook for another 5 minutes. Add garlic, red and black pepper. Fill with broth and water.

Reduce heat to low, cover and simmer for 30-35 minutes or slightly longer until chicken is tender.

cooksillustrated.com

Ingredients

• 1 onion;
• 2–3 cloves of garlic;
• 1 carrot;
• 6 chicken thighs or drumsticks;
• salt - to taste;
• 2 tablespoons paprika;
• seasonings for poultry - to taste;
• 200 ml sour cream;
• 100 ml + 2 tablespoons of water;
• ½ teaspoon mustard;
• 2 tablespoons flour.

Preparation

Cut the onion and garlic into small pieces. Grate the carrots on a coarse grater. Chop the greens. Sprinkle the chicken with salt, half the paprika and poultry seasonings.

Mix sour cream with water, salt, pepper, remaining paprika, mustard and herbs.

Heat oil in a frying pan over medium heat. Fry the drumsticks for 4-5 minutes on each side. Add onions and carrots and cook for another 5-7 minutes. Pour in sour cream sauce, cover and simmer for about 30 minutes over low heat. 5 minutes before cooking, add flour mixed with 2 tablespoons of water.

scibosnian.com

Ingredients

• 2 tomatoes;
• 5–7 sprigs of dill or parsley;
• 2 tablespoons butter;
• 2 tablespoons of tomato paste;
• 450–500 g chicken thighs or drumsticks;
• 1 onion;
• 1 teaspoon salt;
• ½ teaspoon pepper;
• ¼ teaspoon thyme;
• 500 ml hot water.

Preparation

Grate the tomatoes on a coarse grater. Chop the greens.

Heat butter and vegetable oil in a deep frying pan. Add tomato paste and stir, and after a couple of minutes add tomatoes. Place chicken and peeled onion on top, salt and pepper, sprinkle with thyme.

After a minute or two, add hot water. Stir slightly, cover and simmer over low heat for 35–40 minutes. Sprinkle with herbs before serving.

africanbites.com

Ingredients

• 5–6 tomatoes;
• 1 onion;
• 1 carrot;
• 2–3 stalks of green onions;
• 3–5 sprigs of parsley;
• 1–2 cloves of garlic;
• 1 chicken;
• salt and pepper - to taste;
• 2–3 tablespoons of vegetable oil;
• 1 teaspoon curry;
• 1 tablespoon paprika;
• 1½ teaspoons dried thyme;
• 1 bay leaf;
• 1 bouillon cube - optional;
• 500–600 ml of water.

Preparation

Cut tomatoes and onions into medium pieces, carrots into small pieces. Chop the green onions and parsley. Pass the garlic through a press. Cut chicken into bite-size pieces and season with salt and pepper.

Heat oil in a frying pan over medium heat. Add the bird and sear until lightly browned, about 3 to 5 minutes.

Mix tomatoes, carrots, garlic and onions. Add vegetables, curry powder, paprika, thyme, bay leaf and stock cube to chicken. Pour in water, bring to a boil and simmer covered for about 30-35 minutes, stirring.

Throw in green onions and parsley. Cook for another 5 minutes.

skinnytaste.com

Ingredients

• 2–3 leeks (white part only);
• 250 g champignons;
• 1½ teaspoons salt;
• ground black pepper - to taste;
• ½ teaspoon paprika;
• 8 boneless chicken thighs;
• ½ teaspoon vegetable oil;
• 1 tablespoon butter;
• 2 tablespoons flour;
• 240 ml chicken broth or water;
• 3 tablespoons sherry.

Preparation

Cut the leeks into half rings, the mushrooms into halves or quarters.

Mix 1¼ teaspoons salt with pepper and paprika. Sprinkle over chicken thighs.

Grease a Dutch oven or oven-safe skillet with vegetable oil and heat over high heat. Sear the bird for 3-5 minutes on each side. Place on a plate.

In the same Dutch oven or skillet, melt the butter. Fry the leek for 6-8 minutes until it becomes soft. Add mushrooms and remaining salt. Stir and cook for another 5 minutes. Sprinkle with flour, pour over the sherry broth and leave on the heat for 2-3 minutes. Return the chicken, stir and cover.

Place in the oven and simmer for 40–50 minutes at 190°C.

silina.darina.gmail.com / depositphotos.com

Ingredients

• 1 kg of onion;
• 1½ kg chicken thighs or fillets;
• 1–2 tablespoons vegetable oil;
• 120–130 ml water;
• 3 teaspoons salt;
• ground black pepper - to taste;
• 1 teaspoon thyme.

Preparation

Cut the onion into half rings, and the fillet into portions (the thighs can be left whole).

Heat oil in a deep frying pan over high heat. Brown the bird for 4 to 5 minutes on each side. Add onion and water. Bring to a boil over medium heat, add salt and thyme. Cover with a lid, reduce heat to low and simmer for about an hour and a half. Stir occasionally.

7. Chicken stewed in sour cream and onion sauce with curry

diethood.com

Ingredients

• 3 onions;
• 5–7 sprigs of dill or parsley;
• 800 g chicken drumsticks;
• salt - to taste;
• 4 tablespoons of vegetable oil;
• 600 ml water;
• 200 g sour cream;
• pepper - to taste;
• ½ teaspoon curry;
• 2–3 sprigs of thyme.

Preparation

Cut the onion into small pieces. Chop the greens. Salt the chicken.

Heat 2 tablespoons oil in a skillet over medium heat. Fry the bird for 5–7 minutes, add 100 ml of water and cook for 20–25 minutes over low heat.

Heat the remaining oil in another frying pan. Sauté the onion until golden brown, about 5–7 minutes. Then chop the onion with a blender and mix with sour cream, salt, pepper, curry, herbs and water.

Pour the sauce over the chicken, stir and simmer covered over low heat for about 10-15 minutes. Sprinkle with thyme before serving.

ouichefnetwork.com

Ingredients

• 8 cloves of garlic;
• 1 piece of ginger (about a centimeter and a half long);
• 2–3 stalks of green onions;
• 2 tablespoons vegetable oil;
• 6–8 chicken thighs;
• salt and pepper - to taste;
• 120 ml water;
• 50 g brown sugar;
• 60 ml rice vinegar (can be replaced with apple or wine vinegar);
• 250 ml chicken broth;
• 60 ml soy sauce.

Preparation

Cut the garlic into large pieces, ginger into medium pieces. Chop the green onions.

Heat oil in a frying pan over medium heat. Salt and pepper the chicken. Fry for about 6-8 minutes on each side. Place on a plate. In the same frying pan, brown the garlic for a couple of minutes and transfer to the bird. Drain off the remaining oil.

Boil water in the same pan. Add sugar and stir until it dissolves. Cook, stirring constantly, until the sauce thickens, about 4 minutes. Pour in the vinegar and mix well again. Add ginger, broth and soy sauce.

Then place the chicken so that the part with the skin is on top. Sprinkle with garlic. Bring to a boil, reduce heat to low and simmer for 25–30 minutes. Transfer the chicken to a plate and leave on the stove for another 7-10 minutes to thicken.

Pour the sauce over the finished chicken and sprinkle with green onions.Ingredients

• 1 onion;
• 1 large ripe tomato;
• 2 cloves of garlic;
• 5–6 sprigs of parsley;
• 60 ml vegetable oil;
• 1½ teaspoons paprika;
• 1 bay leaf;
• 120 ml white wine;
• 1,000–1,300 g chicken thighs and drumsticks without skin;
• 800 ml water;
• 300 g rice;
• 2 teaspoons salt;
• ¼ teaspoon ground black pepper;
• 80 g fresh or frozen green peas.

Preparation

Cut the onion and tomato into large pieces. Chop the garlic. Chop the parsley.

In a deep Dutch oven or skillet, heat the oil over medium heat. Fry the onion for 7-10 minutes until golden brown. Add tomatoes, paprika, garlic and bay leaf. Reduce heat to low, cover and simmer for about 15 minutes. Pour in the wine and cook for another 2 minutes.

Place the chicken with the vegetables. Fill with water. Bring to a boil and simmer over low heat. After 15 minutes, add rice, salt and pepper. Stir, cover and continue cooking for 20 minutes. Add peas and half the parsley. After 5-10 minutes, remove from heat and leave covered for another 10 minutes. Sprinkle with remaining herbs before serving.

foodandwine.com

Ingredients

• 3 small onions;
• 10–12 cloves of garlic;
• 1 tablespoon coriander seeds;
• 1 teaspoon fennel seeds;
• 480 ml water;
• 4 tablespoons salt;
• 450 g ice;
• 4 chicken drumsticks;
• 4 chicken thighs;
• 60 ml vegetable oil;
• 120 ml dry white wine;
• 6 anchovies;
• 4 sprigs of thyme;
• 6 pitted olives;
• 1 tablespoon capers;
• 2–3 sprigs of parsley;
• 2-3 sprigs of basil.

Preparation

Cut 1 onion into small pieces, the remaining ones into quarters, without cutting off the base. Chop 6-8 cloves of garlic or pass through a press, finely chop the remaining ones.

Fry the coriander and fennel for a minute and a half in a frying pan without oil. Transfer to a saucepan. Fill with water, add 3 tablespoons of salt, chopped onion and garlic. Boil and cook for 15 minutes. Then add ice. When the brine has cooled completely, place the chicken in it and leave for 6-12 hours. Then remove, dry with paper towels and season with salt.

Heat 2 tablespoons of oil in a frying pan. Fry the bird for 10 minutes, turning occasionally.

Place all the chicken in one deep frying pan. Add half the wine, garlic slices and chopped anchovies. Place onion quarters on top. Cook over medium heat and make sure the meat does not burn. After 2-3 minutes, pour in the remaining wine and add the thyme sprigs. Reduce heat to low, cover and simmer for 30–40 minutes until bird is tender.

Sprinkle the finished dish with chopped olives and capers, pour in the remaining oil and leave covered for 5 minutes. Serve with chopped parsley and basil.

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 it takes time:

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

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

All chicken lovers are well aware of the methods for preparing it. This wonderful dietary product can be fried, marinated, grilled or baked in the oven. Chicken can be boiled, resulting in not only wonderful meat, but also a delicious, rich broth. But stewed chicken still always remains out of competition. This dish helps you fully experience the tenderness and amazing taste of poultry meat, because during the cooking process the chicken retains its many beneficial properties.

It is believed that only turkey is ahead of chicken in terms of dietary properties. But turkey has not yet taken root on our tables. Therefore, chicken remains the unsurpassed leader. Not to mention the taste properties of the product, the meat of this bird is much more tender than tough beef and not as burdensome on the stomach as heavy pork. And chicken is extremely easy to prepare. And it’s easy to verify this.

Stewed chicken - preparing dishes

The best vessel for stewing has always been and remains a cauldron. These are cast iron or aluminum cookware with thick walls. Housewives usually associate a cauldron with pilaf, but this is only one of many ways to use this utensil. You can cook a wide variety of meat and vegetable dishes in it. The cauldron heats up evenly and not too quickly. This allows the food to cook gradually without burning. When using a cauldron, you can significantly reduce oil consumption.

If you don’t have a cauldron, you can use a stewpan or a roasting pan, in which the chicken also turns out tender, juicy and aromatic.

Stewed chicken - food preparation

General recommendations regarding the choice of chicken for stewing include that it should not be bluish and thin. A young (up to 1 year old) and not too large (1.5 kg) chicken is an ideal choice. The poultry meat should be a pleasant light pink color. Good chicken has a fresh smell. If the color of the skin, meat or the smell of the product is in doubt, it is better to refuse such a purchase.

To prepare stewed chicken, you can buy a whole carcass, cutting it into portions, or you can purchase separately those parts of the chicken that are especially pleasant from a culinary point of view. Often graded fillets are used to prepare stewed chicken. For this purpose, it is better to choose breast, since then the dish will be as dietary as possible.

It is better to buy chilled rather than frozen meat, but if it is frozen, under no circumstances should you
Use a microwave or hot water to defrost. This will damage the tender chicken. If you have to cook in the morning, you can remove the product from the freezer in the evening and place it on the bottom shelf of the refrigerator. If you need to rush the cooking process, you can use a stream of cold water.

Stewed chicken - the best recipes

Recipe 1: Braised Chicken Breasts

This recipe is for those who love to eat delicious food, even while on a diet. For cooking we use chicken fillet - breasts. The meat turns out very juicy and will not disappoint the hostess.

Half a kilo of chicken breasts, two medium-sized onions, three cloves of garlic, 50 grams of butter, spices.

To cook chicken according to this recipe, only dishes with a thick bottom are suitable. The presence of Teflon coating is welcome, but not required. The meat is cut into long thin strips, and the onion into large half rings. In a cauldron or thick-walled saucepan, melt the butter over low heat. Layer onions and chicken. The first and last layer should be chicken. Close the pan and simmer the dish until cooked for an hour or an hour and a half over low heat. When there are 10 minutes left until the end of the process, you should add finely chopped garlic and spices to the dish at the discretion of the hostess. Don't add salt! Otherwise, the meat will lose its taste and juiciness. You can also add salt to it in a plate.

Recipe 2: Chicken stew in wine and tomato

Recipe for gourmets. This is something that is definitely worth trying, especially since you don’t have to cook practically anything.

One medium-sized chicken carcass, 600 grams of dry white wine, 5 pieces of medium onions, 200 grams of tomato juice (you can successfully replace the 3rd tbsp. spoons of tomato paste), 3 tbsp. spoons of ghee or vegetable oil, salt, red and black ground pepper.

Cut the gutted and washed chicken along the ridge. Rub each part with spices to taste and fry in preheated oil until a crust appears. Pour in tomato juice (or diluted tomato paste) and wine, add onion cut into half rings. Close the lid and simmer over low heat until completely cooked.

Recipe 3: Stewed chicken with rice and vegetables

Cooking chicken according to this recipe will take a little more work, but the result is worth it, since it is already stewed chicken and a side dish. This dish will not go unnoticed.

Half a chicken carcass, 400-500 grams of rice, 2 medium onions, 1-2 medium carrots, 3-4 small heads of garlic, half a glass of vegetable oil, salt.

Wash the chicken, dry with a napkin, chop into portions. Cut the onion into half rings, and grate the carrots on a coarse grater or cut into cubes. Pour vegetable oil into a cauldron and heat it well. Salt the butter in the cauldron. Add chicken, onions and carrots. Close the lid and simmer, stirring. When the chicken is soft and the onions are golden, add the rice. Stick cleanly washed heads of garlic evenly into the surface of the rice without peeling them. Salt the rice and pour hot water over it to the height of the first 2 phalanges of the index finger above the level of the cereal. Close the cauldron and simmer the dish until there is no water left in it. The fire should be medium. You can check the presence of water in rice by piercing it with a knife.

Recipe 4: Chicken stewed in wine (option 2)

A very tasty dish that does not take much time to prepare. Moreover, wine gives the meat a special piquancy.

Ingredients:
chicken - 1 piece,
onions - 4-5 pieces,
dry white wine - 600 grams,
tomato paste - 3 tablespoons (can be replaced with 200 grams of tomato juice),
vegetable or ghee - 2-3 tablespoons,
ground red and black pepper, salt - everything to taste.

1. The washed chicken must be divided into two parts.

2. The meat should be rubbed with spices and then fried on all sides in a frying pan with well-heated oil. It is important to achieve a golden brown crust.

3. You also need to add onion cut into half rings, diluted tomato paste, and also pour in wine. Cover the pan with a lid and then simmer until done over low heat.

Recipe 5: Chicken stew with vegetables and rice (option 2)

This dish is very satisfying and healthy. In addition, it allows you to do without a side dish, meaning one dish is enough for lunch.

Ingredients:
1.5 kg chicken,
400 grams of rice,
liter of prepared chicken broth or a couple of chicken broth cubes,
a pair of onions,
100 grams of dry white wine,
3-4 cloves of garlic,
one fresh sweet pepper,
two pickled sweet peppers,
200 grams of canned green peas,
2 tablespoons vegetable oil,
3-4 tablespoons of tomato paste,
half a lemon
ground black pepper and salt.

1. You need to squeeze the juice out of the lemon. Peel and chop the garlic cloves, then mix half of the chopped garlic with lemon juice.

2. The washed and then dried chicken should be cut into large portions, and then rubbed on all sides with lemon mixture and spices.

3. The onion should be peeled and cut into rings. Sweet peppers need to be prepared in the same way.

4. Rinse and dry the rice on a towel.

5. Heat the oil well in a saucepan, then add sweet peppers, garlic and onions there. Simmer all this for 10-15 minutes.

6. Then add the chicken and after a couple of minutes add the tomato paste diluted with water. The chicken should be simmered until tender and then removed to a platter.

7. Pour rice into a saucepan, pour in broth, wine, juice of pickled peppers or green peas, add spices - mix it all.

8. Place the chicken on top and place the saucepan, covered with a lid, over low heat. After 15 minutes, add the peas, heat for another 5 minutes and remove from heat.

9. Place the finished stewed chicken on plates, using pickled peppers as a garnish.

Recipe 6: Stewed chicken with paprika in creamy sauce

A very tasty dish that becomes special thanks to the use of paprika, which adds a piquant taste, and creamy sauce, which makes the meat more tender.

Ingredients:
1 kilogram of chicken meat (optional turkey meat),
200 grams of heavy cream,
1 onion,
2 tablespoons flour,
2 tablespoons butter,
paprika and salt.

1. The onion should be chopped and sautéed in a tablespoon of oil until the onion is soft.

2. Pour half a liter of hot water into the pan and add ground pepper. Then put the chicken cut into pieces there. The meat is stewed until soft under the lid. Then it should be taken out onto a plate.

3. In a separate frying pan, you need to melt the butter in which to fry the flour. Then add the flour to the sauce and, stirring constantly, cook the sauce for 15-20 minutes. Then add cream, salt and wait for the mixture to boil.

4. Once the sauce has boiled, you need to put the chicken back into the sauce. And simmer it for 10-15 minutes under the lid. After this, the chicken should be taken out onto a dish and poured with the sauce, pureed through a sieve.

Many recipes call for chopping the onion. A stream of water under which the knife blade should be periodically placed will help make this painless for the eyes.

When stewing chicken, the smell of cooking can be destroyed by a slice of Antonov apple added to the dish.

Rosemary and thyme are added only at the very last moment of stewing the chicken. Only then will they be able to impart taste and aroma to the dish. If you simmer them for a long time, they can leave a bitter taste.

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How to stew chicken in a pan video recipe - step by step

Below you will find a step-by-step video recipe that will help you with preparation.

Having all the necessary ingredients and using our tips from this article, you will prepare this wonderful dish without much difficulty and (we hope) with pleasure.

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