Pots in the oven with chicken and potatoes – recipes with vegetables, in white sauce or with mushrooms

The content of the article

• How to cook pots in the oven with chicken and potatoes
• Cooking recipes
• Pot Chicken Stew
• Potato Chicken Breast
• Chicken legs with potatoes
• With mushrooms
• With cream
• With sour cream
• With eggplant

Chicken potatoes can be cooked in a pan, in a saucepan or baked in an oven on a baking sheet, it will turn out delicious. But only in a pot the chicken’s meat will come out tender and juicy, and the potatoes – soft, holistic. Cooking in such dishes will be appreciated by those who care about their figure, worry about overweight. After all, food in pots languishes, preserving a greater amount of vitamins, minerals. The dish comes out less caloric and at the same time aromatic, mouth-watering.

How to cook pots in the oven with chicken and potatoes

In order to serve a truly tasty, healthy dish to the table, you need to familiarize yourself with the secrets of the proper selection of products, baking dishes, learn the general rules for how to cook this dish. As for the ingredients, here are some tricks:

• If the prescription does not provide for a lot of vegetables, then carrots are better to put less, it makes the meat sweet.
• Pot lids can be replaced with a piece of dough or foil.
• The potato does not let juice in when cooking, so that it does not come out half-baked in a pot, a lot of liquid should be poured. Chicken seed broth or broth cube diluted with boiling water is suitable for this..
• To make the meat delicious, pre-marinate it in a mixture of spices, ketchup, vinegar or wine.
• Want to improve the taste of the dish? Add a small slice of butter to each container. If the chicken is oily, do not put oil.
• If the meat is lean, fry the potatoes and onions in a pan, and then put in a bowl.
• If during cooking it is necessary to add a little liquid, it must be warmed up so that the pot does not crack.
• Hot pots with food can not be placed on a cold surface, they can crack. It is necessary to prepare wooden stands in advance.
• To create this delicious dish, any part of the chicken is suitable, but it is better to separate the flesh from the seeds beforehand. And from the bones to prepare the broth for potatoes.
• Pots perfectly keep the heat so that the ingredients are not digested, remove the utensils 10 minutes before being ready.
• To make the taste of the dish more intense, saturated, onions and carrots are pre-fried in sunflower oil.
• If there are a lot of vegetables according to the recipe, then adding a large amount of broth is not worth it. Mushrooms, onions give a lot of juice.
• A good substitute for broth is wine diluted with water. When cooking, the alcohol evaporates, and the chicken meat becomes aromatic, soft.

A pot is the ancestor of all kitchen utensils. Cooking in it was widespread in the old days. But with the advent of modern kitchen appliances, everyone forgot about pots, but in vain. Food in pots is richer and healthier. But first you need to choose the right utensils, given the following tips:

• The material of manufacture. It is desirable to buy ceramic dishes or clay. Such utensils have high heat capacity, contributes to a uniform and slow heat distribution along the walls. Therefore, food is not cooked or fried, but languishes. And food in glass containers does not warm up evenly.
• Appearance. Good dishes have the correct shape, smooth surface. If you lightly tap it, you will hear a clean, subtle sound. The thickness of the bottom and walls should be the same. If it is different, the container may crack when heated..
• The volume of dishes. Depending on the size, multi-port (with a capacity of 1 to 20 liters) and single-port (with a capacity of 200 to 800 ml) are selected. The ideal volume of dishes for one person – 500-600 ml.
• Glaze. Glaze should cover pottery with an even layer, it protects the utensils from the ingress of fat or liquid. Inside the container it is important that the glaze is free of cracks, bubbles, gaps.
• Pouring pots. The inner part of such dishes is not covered with glaze, because of which it better allows air to pass through, absorb liquid and odors. The food prepared in such containers comes out tastier, but for each individual dish separate pots are needed: for meat, fish, desserts.

For pots to serve you for a long time, use these rules:

• Before use, it is necessary to wash new utensils well with soap or detergent, and then pour in running water for 1-1.5 hours.
• Keep empty pots open so that they are not filled with unpleasant odors.
• To wash, you need to take soft sponges so as not to scratch the glazed coating.
• If you use ceramic dishes, you should soak them for 20-30 minutes in clean water before cooking. Capacities absorb moisture and the prepared dish will be more appetizing.

Cooking recipes

Potatoes with chicken in a pot in the oven are not only an incredibly tasty dish, but also original, which is suitable for dinner in the family circle and for treating guests. It is easy to prepare it: the list of products here is not large; preparing them is not difficult. It is only necessary to cut everything, put it in pots, and the oven will do the rest. There are many recipes for cooking potted chicken and potatoes, but adding an additional ingredient makes the food taste new. You can diversify the dish:

• Bell pepper. It harmonizes wonderfully with meat and potatoes, giving them a special flavor. Cut pepper into thin strips.
• Prunes Great mix with chicken.
• Sauces. According to the classic recipe, sauces are not used. But no one bothers to add a spoonful of mayonnaise, olive oil or sour cream mixed with herbs or garlic to vegetables and meat. The dish will get a spicy flavor. Some hostesses like to add soy sauce, tomato paste or ketchup, it turns out bold and original.
• Cheese. Grated molten cheese is a win-win.
• Different parts of the chicken. The taste of the dish depends on what part of the carcass was taken for cooking. So, from the legs or wings will come a more intense dinner, and from the breast, the food will come out diet.
• Spice. Seasonings, herbs are important in culinary affairs. In any recipe, you can replace spices, according to your preferences.

Pot Chicken Stew

• Cooking time: 1 hour 30 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 120 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Chicken potatoes are a traditional combination. But the stewed chicken with potatoes in a pot in the oven will come out much tidbit and flavorful. White wine will make the meat even softer, juicier, and the seasoning of hops-suneli will give the vegetables a pleasant spicy flavor. Roast is perfect for treating guests, its original serving will look spectacular on the festive table and in the photo.

Ingredients:

• Potato – 4 pcs..
• Sour cream – 2 tbsp. l.
• Onion – 1 pc..
• Chicken Fillet – 400 g.
• Carrots – 1 pc..
• White wine – 200 ml.
• Salt, pepper – to taste.
• Suneli hops – by eye.

Cooking method:

1. Pre-washed, dried meat is cut into small pieces. Season well with salt, pepper, suneli hops, mix, let it saturate for 10 minutes.
2. Fry chicken slices in hot sunflower oil.
3. Peel the onion, cut into half rings.
4. Grate carrots on a coarse grater.
5. Cut the potatoes into small sticks.
6. Lay in the dishes in layers: meat slices, carrots and onions, slightly salted potatoes.
7. Pour up to half of the containers with wine, diluted with water (one to one ratio).
8. Put everything in the oven for 40-50 minutes. Cook at 200 degrees.

Potato Chicken Breast

• Cooking time: 1 hour 40 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 90 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Breast is the most tender and dietary part of the chicken carcass, but due to the low fat content the meat can be a bit dry. Pre-marinating the brisket, or adding broth, will help to avoid this trouble. The treat turns out stewed, steamed, soft and perfect for a family dinner, both adults and children will like it.

Ingredients:

• Hard cheese – 50 g.
• Garlic – 2-3 cloves.
• Butter – 20 g.
• Onion – 1 pc..
• Chicken Breast – 0.4 kg.
• Mayonnaise – 50 g.
• Potato – 0.4 kg.
• Curry to taste.
• Salt – by eye.
• Pepper – a pinch.
• Bouillon cube – 0.5 pcs..

Cooking method:

1. Dice the breast.
2. Add curry, minced garlic, salt, pepper to the meat. Mix well with a wooden spoon, leave to marinate for 30-40 minutes.
3. Cut the onion into small cubes. Fry in a pan in hot butter until transparent.
4. Potato without peel, cut into small cubes (1 cm).
5. On the bottom of the pots, steal the onion fried in oil, then the pickled meat.
6. Top with mayonnaise (1 tbsp per container).
7. Then put the cubes of potatoes.
8. Coarse hard cheese, cover the potato layer with plenty.
9. Dilute half of the broth cube in 150 ml of boiling water. Pour the finished broth into pots.
10. Close all the lids, cook in the oven at 200 degrees for 1 hour.

Chicken legs with potatoes

• Cooking time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 96 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

A hearty and unusually tasty family dinner will turn out if you cook chicken legs in pots. A pleasant aroma will make your household look forward to this dish. To make dinner even more palatable, it is recommended that you pre-fry the chicken legs in a pan until half-cooked. With this dish, beautiful photos and a pleasant family dinner are provided..

Ingredients:

• Pickled mushrooms – 60 g.
• Tomatoes – 2 pcs..
• Potato – 4 pcs..
• Onion – 1 pc..
• Chicken legs -2 pcs.
• Broth – 100 ml.
• Flour – 1 tbsp. l.
• Salt to taste.
• Starch 1 tsp.
• Pepper – to taste.

Cooking method:

1. Lightly fry the mushrooms, chopped into thin plates, finely chopped onions. Put in pots.
2. Wash the legs with cold water, dry, cut each into several parts. Roll pieces of ham in flour, fry in a saucepan with the addition of sunflower oil.
3. Put the meat to the mushrooms.
4. Cut the potatoes into large slices, add to the legs.
5. Cut tomatoes into 4 parts, put in pots.
6. Salt, pepper. Pour all the broth.
7. Cover the containers with a lid and place in a cold oven for cooking. cook at a temperature of 180 degrees, 1.5 hours.
8. 10 minutes before being ready to dilute starch in water, add to food.

With mushrooms

• Cooking time: 1.5-2 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 124 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

Posh dinner for the whole family. The delicate aroma of mushrooms enhances the taste of any treat, and in tandem with chicken and potatoes it will be even more satisfying, aromatic and appetizing. For cooking, any (fresh or pickled) mushrooms are suitable: chanterelles, oyster mushrooms, mushrooms. Rinse thoroughly before cooking. Cut mushrooms preferably into thin plates.

Ingredients:

• fresh chicken fillet – 400 g.
• Vegetable oil – 2 tbsp. l.
• Carrot – 1 pc..
• Sour cream (20% fat) – 100 g.
• Garlic – 3 cloves.
• Fresh mushrooms (champignons) – 150 g.
• Potato – 4 pcs..
• Tomato juice – 50 ml.
• Table salt – to taste.
• Paprika – 1 tsp.

Cooking method:

1. Wash the chicken breast well, dry it, cut into small squares.
2. Rinse mushrooms, chop thin plates.
3. Heat sunflower oil in a pan, lightly fry brisket with mushrooms.
4. Cut carrots and potatoes into medium-sized cubes.
5. Place meat and mushrooms at the bottom of the pottery. Then put potatoes, carrots.
6. Mix sour cream, chopped garlic, tomato juice, salt and paprika to make a sauce.
7. Cooked sauce pour potatoes with chicken.
8. Dinner send to the cold oven. Turn it on 180-200 degrees.
9. Cook up to 1 hour.

With cream

• Cooking time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 120 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

The main feature of this treat is the original and delicate taste of cream sauce, cream cheese and caraway seeds. If you wish, you can experiment and add other spices such as fennel. The pots with chicken and potatoes in the oven not only have an exquisite taste, but also look great on the dining table and photo. As a supplement, you can make a salad of fresh vegetables.

Ingredients:

• Medium size potato – 4 pcs..
• Cream 20-25% – 200 ml.
• Chicken fillet – 300 g.
• Butter – 50 g.
• Onion – 1 pc..
• Cream Cheese – 100 g.
• Caraway seeds – to taste.
• Salt – by eye.

Cooking method:

1. Grind the meat into pieces 1-1.5 centimeters long.
2. Chop the potato with small sticks.
3. Prepare the sauce, chopping the onion, cream, cream cheese, salt, caraway seeds to a homogeneous mixture with a blender.
4. Put a slice of butter on the bottom of the pottery, then potatoes and meat pieces.
5. Top all the ingredients with cream sauce.
6. Cook for 50-60 minutes at 200 degrees.

With sour cream

• Cooking time: 2 hours.
• Servings Per Container: 2 Persons.
• Calorie content: 120 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: medium.

If you need to serve something tasty and tender to the table, chicken fillet in a pot of potatoes and sour cream is best. This recipe was very popular in ancient times. The combination of sour cream and dill gives the dish a special aroma and taste. The meat soaked in such a sauce becomes very juicy and soft. It is advisable to use sour cream with 20-25 percent fat or village.

Ingredients:

• Sour cream – 4 tbsp. l.
• Medium onion – 1 pc..
• Potato – 4 pcs..
• Chicken fillet – 300 g.
• Garlic – 2 cloves.
• Salt pinch.
• Dill – 20 g.
• Peppercorns – 6 pcs..
• Bay leaf – 2 pcs..

Cooking method:

1. Cut the potatoes into medium-sized squares. Put on the bottom of the pots.
2. Chop the onion with straws or half rings. Lay on top of potatoes.
3. Cut the fillet into small strips and put the third layer on the onion half rings.
4. Throw bay leaf, pepper and salt.
5. Finely chop dill.
6. Separately mix sour cream, chopped garlic and dill.
7. Sour cream sauce over potatoes and chicken. Add some water.
8. Cook at a temperature of 190-200 degrees for 50 minutes.

With eggplant

• Cooking time: 1 hour 50 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 70 kcal per 100 g.
• Destination: for dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Those who prefer to eat low-calorie foods are recommended to cook potted potatoes with chicken and eggplant. Besides the fact that the treat is unusually appetizing and healthy, it still looks very presentable on the photo and the dining table, the combination of colors is striking: orange carrots, purple eggplants, golden aromatic chicken fillet.

Ingredients:

• Small eggplant – 1 pc..
• Chicken fillet – 300 g.
• Onion – 1 pc..
• Potato – 4 pcs..
• Carrots – 1 pc..
• Salt – a pinch.
• Garlic – 3 cloves.
• Vegetable oil – 4 tbsp. l.
• Black pepper – to taste.

Cooking method:

1. To remove bitterness from eggplant, they need to be cut into small cubes, add salt, leave for 20-25 minutes. Then the resulting liquid from vegetables must be drained.
2. Put small potato wedges on the bottom of the pots.
3. Fryloin slices, fry in oil (take 2 tbsp. L.). Lower to the potato.
4. Grind onions, grate carrots on a medium grater.
5. Pour the remaining sunflower oil into the stewpan, add it and prepared onions, carrots, and eggplant to heat it. Put out a little.
6. Add stewed vegetable stew to containers.
7. Season with spices, add water, not reaching the neck of the dishes 2 centimeters.
8. Bake at a temperature of 180-200 degrees, 50 minutes.