Chicken with potatoes in a frying pan. Stewed potatoes with chicken in a frying pan

Roast chicken with potatoes is a very tasty and satisfying dish that is easy to prepare. Ideal for lunch, including holiday ones. Let's cook roast chicken with potatoes in a frying pan, very convenient and quick. And most importantly, you don’t need to turn on the oven. The video recipe is waiting for you at the end of the recording.

Ingredients:

Medium size chicken thighs – 5 pieces;
Potatoes – 1 kilogram;
Medium carrots – 2 pieces;
Medium size onion – 1 piece;
Garlic – 6 cloves;
Salt, pepper or other spices;
Refined sunflower oil – 2 tablespoons.

Preparation:

Wash the thighs and place them in a heated frying pan. Fry in sunflower oil until golden brown. You can use chicken drumsticks or chicken fillet.
Meanwhile, peel and finely chop the onion.
Also peel the carrots and grate them on a coarse grater.
Add onions and carrots to the meat, cover and fry for about 7 minutes.
Peel and cut potatoes into large cubes. Place in a saucepan with a thick bottom and walls, place the meat on top along with the fat in which it was cooked. You can add water, but I don’t add it - only if necessary, when I see that the roast may burn. Meat and vegetables will release juice and that may be quite enough.
Place on low heat. Salt, pepper and simmer under a tightly closed lid for about an hour. Willingness can be determined by the softness of the potatoes. When the roast with chicken and potatoes is ready, remove from heat, add chopped garlic, cover with a lid and let stand for a while.
Serve the roast chicken with potatoes hot.

Bon appetit!

Step 1: Prepare the chicken.

Step 2: Prepare the onion.

While the chicken is cooking, rinse the green onions, cut off the very ends and chop with a knife.

Step 3: Prepare the potatoes.

Wash and peel the potatoes as well. Chop into large cubes. There is no need to soak the potatoes.

Step 4: Cook the chicken and potatoes in a frying pan.

Add chopped green onions to the fried chicken. Simmer some more 5-7 minutes. The greens should soften a little.

With the heat still on, remove the chicken from the pan, leaving only the onions.

Pour potatoes onto the onion, add salt, pepper or spices to taste. Place the fried chicken on top of the vegetables, like a pillow. Pour water into the pan so that it covers the potatoes, but just barely reaches the meat. Bring to a boil, cover and reduce heat if necessary. Stew the chicken and potatoes some more 35-40 minutes or until the potatoes are completely cooked.

Step 5: Serve chicken with potatoes.

Serve the finished chicken and potatoes hot. No additional side dish is required, as this dish is self-sufficient. Excess broth can be drained or served along with meat and vegetables. Offer this hot dish with pieces of aromatic black bread.
Bon appetit!

Instead of green onions, you can use onions, but then it is better to add fresh parsley or dill to the finished dish.

It is best not to stir the potatoes during cooking so that they do not fall apart. But, if this does happen, then drain the excess liquid, add butter and mash the potatoes with a fork, you will get a wonderful puree with green onions.

You can use chicken thighs or drumsticks to make this dish.

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15min 80min Meat Boiled chicken will turn out juicy and very soft, maximum taste! It’s generally difficult to say about this food whether it’s the first or the second. The consistency resembles a very thick soup, but you can treat it as a kind of roast in gravy. But whatever you call it and in whatever order you serve it to your guests, boiled chicken with potatoes in Bashkir style is still an excellent hearty dish that will satisfy even the wildest appetite after a whole day of hard work. I got the culinary recipe for this masterpiece of Bashkir cuisine from an old encyclopedia on home economics, reading which is a very exciting activity, because it contains literally everything: from tips on minor repairs to family psychology. Although, of course, the culinary section is the most exciting, because many of the relatively old culinary recipes have already been forgotten and crowded out of the kitchen by newfangled dishes. Ripe potatoes 1 kg. Onion 125 g. Chicken 1 pc. Butter 3 tbsp. l. Carrot 75 g. Bay leaf to taste Ground black pepper to taste Salt to taste I separate the chicken carcass into portions and boil it over low heat in a small amount of water. In the same pan I put carrots into strips, bay leaves and season it all with pepper and salt. After about twenty to thirty minutes I add the diced potatoes. Without wasting time, I fry the onion in butter until golden brown and add it to the brew when both the chicken and potatoes are completely ready.

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Nutritious fried potatoes are an absolute culinary hit of all times, adored by children and adults, the king of the dinner table. It will ideally complement any meat and fish dish. Choosing tender chicken fillet as a companion will allow you to prepare lunch as quickly as possible.

Separately cooking the ingredients makes it possible to achieve amazing frying of the potatoes - they are crumbly and soft inside, but at the same time covered with an appetizing golden crust. To do this, do not chop the potatoes finely, and after adding the fillets, you need to briefly cover the pan with a lid.

Ingredients

chicken fillet 1 pc.
potatoes 4-5 pcs.
onion 1 pc.
garlic 3-4 cloves
greens to taste
black pepper
vegetable oil

Preparation

1. Peel and rinse the onion. Cut into small cubes. Transfer to a separate container. Cut the peeled garlic into small rings.

2. Peel the potatoes and rinse. Cut into thin strips and rinse again to get rid of starch, which can stick to the potatoes when frying. Leave in a colander to dry the potatoes.

3. Rinse the chicken fillet and remove excess fat. Cut into small pieces against the grain to keep the meat soft and tender to the taste.

4. Add a little vegetable oil to the frying pan and let it heat for a couple of minutes over medium heat. Add the chopped potatoes and fry over high heat, stirring occasionally with a shovel, for 7-10 minutes.

5. Also add a small amount of vegetable oil to another frying pan and heat over medium heat. Add chopped chicken fillet pieces and fry for 5-7 minutes until half cooked.

6. Add chopped onion to the chicken in the pan. Stir and fry over low heat for 5-7 minutes until the onion and chicken are soft. Stir occasionally with a spatula and add vegetable oil if necessary.

Chicken with potatoes in a frying pan looks great on the dinner table, and is also a hearty and tasty dish. You won’t spend a lot of time and effort on cooking, you won’t run to the store for a huge variety of ingredients, but you’ll prepare a simple and appetizing lunch or dinner for the whole family.

Chicken 1 piece
Potatoes 5 pieces
Green onion 150 grams

Cut the chicken carcass into five parts. At the joints, separate the thighs, part of the breast with a wing and the back. Set the back aside so you can use it later in another dish. Cut off the excess skin so that it does not dangle and the chicken pieces have a marketable appearance.
Heat vegetable oil in a frying pan. Place the chicken there, salt and pepper to taste. Fry over medium heat until golden brown, turning all the time. This stage of cooking will take you 25-40 minutes, depending on the initial size of the chicken carcass. The larger the pieces, the longer it will take to cook them.

While the chicken is cooking, rinse the green onions, cut off the very ends and chop with a knife.

Wash and peel the potatoes as well. Chop into large cubes. There is no need to soak the potatoes.

Add chopped green onions to the fried chicken. Simmer for another 5-7 minutes. The greens should soften a little.

With the heat still on, remove the chicken from the pan, leaving only the onions.

Pour potatoes onto the onion, add salt, pepper or spices to taste. Place the fried chicken on top of the vegetables, like a pillow. Pour water into the pan so that it covers the potatoes, but just barely reaches the meat. Bring to a boil, cover and reduce heat if necessary. Simmer the chicken and potatoes for another 35-40 minutes or until the potatoes are completely cooked.
Serve the finished chicken and potatoes hot. No additional side dish is required, as this dish is self-sufficient. Excess broth can be drained or served along with meat and vegetables. Offer this hot dish with pieces of aromatic black bread.
– Instead of green onions, you can use onions, but then it is better to add fresh parsley or dill to the finished dish.
– It’s best not to stir the potatoes during cooking so that they don’t fall apart. But, if this does happen, then drain the excess liquid, add butter and mash the potatoes with a fork, you will get a wonderful puree with green onions.
– To prepare this dish, you can use chicken thighs or drumsticks.

Bon appetit!