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Delicious braised chicken. Braised chicken: recipes with photos. Braised chicken with gravy

According to statistics, the meat of this particular bird is the most popular in Russia, because at its low cost it is very tasty and quick to cook. In world cooking, there are thousands of photos and videos of recipes for cooking white meat and chicken offal, but today we decided to devote an article to the topic of how to stew chicken in a pan.

All recipes are quite simple, quick and affordable even for inexperienced chefs, but for all their lightness, the dishes turn out to be incredibly tasty and very original.

How to deliciously stew chicken in a pan

Chicken baked in the oven, on the grill or on the grill, fried in a pan, boiled in broth and steamed. Chicken chops, meatballs, zrazy and dumplings, kebabs and gravy ... You can endlessly list the traditional options for cooking this bird, but the most popular in terms of healthy food is stewing both chicken meat and chicken offal.

It is generally accepted that chicken meat itself is rather 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, then you will not learn from you more tender and tastier than this meat. But how to cook stewed chicken so that everyone gasps?

First, let's tell you a secret, in order to get juicy chicken, you need to stew it in a pan with some kind of gravy. The culinary annals contain a myriad of different types of sauces, and we have selected the simplest and best recipes from them.

The classic option, and it is also the fastest and most delicious, is to stew chicken in sour cream or cream. The chicken combined with the creamy taste is just great. 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, as well as stew chicken in a tomato pan in a pan, where you can take both fresh tomatoes and ready-made tomato sauce or tomato paste.

How much to stew chicken in a pan

Equally important in stewing chicken is the observance of the temporary regimen. The liver and chicken 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 the heat treatment is insufficient, they will be “rubber”.

  • Thus, chicken liver, chicken breasts and wings should be stewed for only 15 minutes.
  • The farm chicken fillet cut into small pieces is stewed for 10 to 15 minutes.
  • Poultry chicken will take a little longer - 15-25 minutes, depending on how old the bird is.
  • It will take the most time to stew chicken stomachs - from 40 minutes to 1.5 hours.
  • Chicken hearts are more "accommodating" in this matter and will be ready in half an hour.
  • Stew chicken legs in a pan for no more than 35 and at least 25 minutes.

How to stew chicken fillet in a tomato in Italian

With this recipe, you can cook your own 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;
  • Turnip - 2 heads
  • Carrot - 2 root vegetables
  • Garlic cloves 4 pcs.
  • Lavrushka - 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 pan

  1. Cut chicken meat into small pieces. Grind black pepper thoroughly in a mortar and mix with salt, 10 ml of oil and 1 clove of garlic. With the resulting mass we rub the chicken.
  2. 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.
  3. We are preparing a pass. Chop the onion into thin half rings and fry in a pan. At this time, we rub the carrots on a coarse grater and send them to the golden onion. We press the garlic flat with a knife blade to crush, and then finely chop, after which we send it to the sautéed vegetables. We fry everything over medium heat, stirring with a spatula, and then pour in the flour, mix everything again and continue to fry.
  4. Let's prepare the sauce. We mix the tomato paste with water and spices, and then pour the finished tomato composition into the vegetables in a thin stream, while actively mixing everything with a fork so that the flour does not become lumpy. We add to taste. We throw in the laurel and simmer for a couple of minutes until thickened.

Now we shift the fried chicken into the resulting tomato-vegetable marinade, and simmer the dish on 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 the oven - in a frying pan. This dish will perfectly fit into the festive menu, and thanks to its simplicity it will be able to brighten up a family dinner party.

Ingredients

  • Chicken breasts - 1 kg (2 pcs.)
  • Onion turnip - 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.
  • Sunflower refined oil - 80 ml.

How to stew chicken breast in a pan

  1. We divide the chicken breasts into halves, and then carefully disassemble each share into two portion layers. As a result, we should get 8 pieces.
  2. We rub each slice with salt and pepper, wrap it in a film and beat it with a meat mallet. The film will keep the kitchen clean.
  3. We bread the beaten breasts in flour and fry in oil until golden brown, after which we remove them on a dish.
  4. Add more oil to the vacated pan and fry the onion chopped to a small cube in it, and as soon as it becomes ruddy, add finely chopped mushrooms to it and fry them as well.
  5. Then pour cream into the pan, mix with onions and mushrooms and add some salt.

We spread the fried chops in a creamy sauce, put sliced ​​​​tomatoes, finely chopped dill and a layer of grated cheese on top. Cover with a lid and simmer at a 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, we send chicken livers cut in half to vegetable passivation and, with constant stirring, fry them for 3 minutes.
  • Next, cut the peeled potato tubers into medium cubes 2x2 cm and send them to the pan. Salt, pepper and pour boiling water over everything so that the water is flush with the potatoes.

    • On low heat, simmer the dish until the potatoes are ready for 15-20 minutes.

    You can cook delicious chicken hearts with onions in just half an hour. This dish will be a great addition to pasta, rice or potato side dishes.

    Ingredients

    • Chicken hearts -1-1.2 kg
    • Carrots - 1 large root vegetable
    • Onion turnip - 2 heads
    • Curry - ½ -1 tsp
    • Refined sunflower oil - 50-80 ml
    • Black pepper powder - ½ tsp
    • Salt - to taste.

    How to cook braised chicken hearts

    1. We heat the pan well, pour oil into it and fry the chicken hearts over medium heat for about 15 minutes.
    2. Next, pour onion half rings into the container, and after another five minutes - grated carrots.
    3. With constant stirring, fry vegetables with hearts for 5-7 minutes, after which add curry, salt, pepper, and half a glass of water.
    4. 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 with water. sour cream or 1-2 tbsp. tomato paste. Or you can add more vegetables, such as this mix: finely chopped tomato, bell pepper and green beans.

Browse the best tried and tested chicken stew recipes on the website's online page. Try variations with mushrooms, fresh fruits, raisins and prunes, amazing spicy herbs, vegetables, stew in cream, sour cream and broths, with hard cheeses. There is no limit to the scope of the chef's imagination.

It is possible to cook any part of the bird carcass in a variety of ways. But stewed chicken usually remains out of competition. When buying, you should choose a young (about 1 year old) and not overly large (up to 2 kg) bird. The meat of such a chicken has a pleasant light pink color and a fresh smell. Chilled meat products are also ideal. If you need a particularly dietary product, then you should purchase sorted fillets.

The five most commonly used ingredients in chicken stew recipes are:

Interesting recipe:
1. Cut the chicken fillet into cubes, bread in flour and brown in a frying pan with butter.
2. Transfer the fried chicken to a saucepan.
3. In the same frying pan, pass the onion cut into half rings until soft.
4. Add it to the prepared fillet.
5. Pour the white wine over the chicken. Simmer for about 15 minutes.
6. Salt, add pre-cut prunes, pepper, add your favorite seasonings.
7. Pour in the cream, cover with a lid and simmer for another 10 minutes.
8. Serve like hot gravy. Decorate with greenery.

Five of the fastest chicken stew recipes:

Helpful Hints:
. If the chicken meat was frozen at the time of cooking, then the final meal may turn out to be tough. It is better to defrost the product gradually.
. For stewing, it is necessary to choose a thick-walled cauldron, ducklings or stewpans with a thick bottom. Products in them are heated gradually and evenly and do not burn.
. Thyme and rosemary should not be stewed for a long time, otherwise they will give the dish an unpleasant bitterness.

For this dish, it is better to take a chilled bird. But if only frozen is available, then it should be thawed in advance at room temperature, otherwise the meat will become tough.

The cooking process itself is simple, but 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. A beautiful yellow tint will give the dish turmeric.
  3. Chop the onion and blanch until brownish, add the grated carrots and fry for another 7 minutes.
  4. Put the vegetables in a separate bowl, and fry the pieces of poultry in a pan until golden brown.
  5. Transfer the meat to 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. Put out another quarter of an hour, leave on the switched off stove to “ripen” for 10 minutes.

Chicken with carrots can be supplemented with other vegetables, champignons, steamed prunes. And as a side dish, potatoes, beans, cereals are suitable.

Appetizing chicken cooked 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. Peeled potatoes cut into medium-sized cubes, salt and put in pots.
  2. Put the chopped onion in the next layer.
  3. Remove the bones from the thighs and cut the flesh into small slices. Put on top of the onion.
  4. Combine sour cream with chopped dill and garlic.
  5. Pour the contents of the pots with garlic-sour cream sauce. Add half a glass of warm water to each container.
  6. Bake for 60 minutes in an oven at 190 degrees.

If you use this recipe, stewing chicken with potatoes in pots, you get a full-fledged main course. You can eat it with pickles or fresh tomatoes.

The aroma of stewed chicken will be enhanced by a couple of slices of fragrant apple and spicy herbs. Thyme and rosemary must be added at the very end of the stew, otherwise the dish will be bitter.

There are dishes in the cuisines of various nations that are prepared very simply and easily, but this does not make their taste worse. with gravy is one such dish. It does not require exquisite ingredients, and any hostess is able to cook it, even those who are not yet very experienced in home cooking. In addition, the chicken gravy included in the composition allows for many variations, so you can always bring something new, your own to the recipe. Well, how about we cook?

Braised chicken with gravy. Basic recipe

We will need: chicken carcass, rubbing salt, vegetable oil, two medium carrots, a couple of onions, fresh herbs - a bunch of basil, a bunch of parsley, a couple of tablespoons of wheat flour, a couple of cloves of garlic, spices to taste (the main thing - without busting). Chicken is better to take store (broiler), not too big. And be sure to try to buy not frozen, but chilled. If chicken stew with gravy is prepared from a frozen product, then it must first be gently thawed (for example, at room temperature in the kitchen).

Cooking is simple

  1. We thoroughly wash the main product. We cut the carcass into neat small pieces (it is allowed to purchase already chopped parts, for example, thighs or others, but it is especially tasty when white meat alternates with red).
  2. We put the prepared chicken in a large saucepan and fill it with clean water (about 2 liters will be enough). Bring to a boil, remove the heat and remove the foam. Cook on low gas for about an hour.
  3. At this time, in a frying pan in vegetable oil (it is better to take olive oil, but you can also use ordinary, sunflower oil), fry chopped onions and carrots.
  4. We take out the chicken from the pan and transfer it to a cauldron (in its absence, you can use a deep frying pan with high edges). There is also a little chicken broth (and the remaining in the pan can be used later for soup) and vegetables fried in a pan. You can add flour and a spoonful of tomato paste, spices and salt to vegetables. Don't forget to mix. As spices, if unsure, feel free to use a mixture of ground peppers, which is now popular. Just note that some salt is already included in its composition - do not over-salt the dish. This chicken sauce will give the meat extra juiciness and softness.
  5. We simmer the mass for another 15 minutes on the smallest fire (more is possible: for those who want to ensure that the meat melts in the mouth). Chicken stew with gravy is almost ready.
  6. Just before cooking, add chopped herbs and garlic. Turn off the heat, cover with a lid and let it brew (another 15-20 minutes).

How to serve?

Chicken stew with gravy is served on the table as a full-fledged independent dish. As a side dish, you can use such simple cereals as rice or buckwheat, cooked crumbly. You can serve with mashed potatoes or cook boiled potatoes and a salad of fresh cucumbers and cabbage - it turns out very harmoniously and sets off the chicken taste.

In a slow cooker

Stewed chicken with gravy in a slow cooker is prepared as easy as shelling pears. The main thing is the presence of the device in your kitchen. Next, we perform all the preparatory steps with the ingredients (see the basic recipe). Pour a little vegetable oil into the multicooker bowl and lay the bird (by the way, try using the breast: it turns out very gently). Fry until half cooked in the "Frying" or "Baking" mode (up to 30 minutes, approximately according to the timer). We introduce onions and carrots after this procedure. Pour a spoonful of tomato paste mixed with broth or water (or a glass of fresh tomato juice) so that the liquid almost covers the meat. Simmer until done for another half an hour. A good side dish would be young boiled potatoes, you can serve a salad of fresh vegetables and herbs, seasoned with olive oil and lemon juice. Do not forget to pepper and pour over the prepared side dish with gravy.

Variations on a theme

The most common variation is to replace tomato paste (if someone does not like this taste) with sour cream. You get a chic white gravy with vegetables, which you can water the side dish. Or you can serve chicken as a separate dish, generously pouring it with a large amount of mixture, in which it is convenient to dip fresh bread.

Step 1: Prepare the chicken.

Chicken stew can be made with whole chicken or just hams, thighs or breasts. Rinse the chicken under running water and divide with a knife on a cutting board into portioned pieces. Salt and pepper on both sides to taste.

Step 2: Roast the chicken.


Heat a frying pan with vegetable oil over medium heat. Fry the chicken pieces in a frying pan until golden brown, over medium heat within 5-7 minutes from each side. Then add hot water to the pan, close the lid and leave on low heat. for 15 minutes.

Step 3: prepare the onion.


We clean the onion and cut it with a knife on a cutting board into half rings. Add the chopped onion to the skillet over the chicken. Close the pan with a lid and simmer another 15 minutes. Since the chicken will give juice by this time, you do not need to add more water.

Step 4: Cook the chicken stew.


Add sour cream and bay leaf to the pan with chicken, stir with a spatula so that the sour cream is completely distributed into pieces. Let's stew chicken with sour cream for 15 minutes by covering with a lid. Then turn off the heat and leave the chicken in the pan for 5-10 minutes insist.

Step 5: Serve the braised chicken.


Put the chicken pieces on serving plates, add mashed potatoes or rice and pour the resulting gravy from the pan. The finished dish is served hot. You can decorate the dish with finely chopped fresh herbs. Bon appetit!

Sour cream before adding to the chicken can be mixed with 2-3 cloves of garlic, grated on a fine grater or with finely chopped dill or cilantro.

Chicken can be sprinkled with spices before frying, such as basil, suneli hops, cloves, or ready-made seasoning for chicken.

If you want the dish to be dietary, then do not fry the chicken, but immediately add water and simmer.