• 500 gr. chicken meat.
• 400 gr. potatoes.
• 1 large carrot.
• 1 onion.
• Salt, pepper, bay leaf.
• 3 – 4 cloves of garlic.
• Vegetable oil for frying and frying meat.

Cooking step by step:

Chicken meat, I have drumsticks, remove excess fat, rinse and dry.
Any meat for this recipe will suit your taste.

Fry the meat in a hot frying pan until golden brown, this will take 5-10 minutes.

Fry the onions and carrots until tender. Onions and carrots can be put into the dish raw, it will turn out no less tasty, but without the pronounced taste of frying.

Fill the dish with water so that it covers the potatoes.
Salt, season with spices, add finely chopped garlic. Place in the oven at 180° for 25 minutes, then reduce the temperature to 160° and simmer for another 2 hours.

Place the finished dish on portioned plates, sprinkle with herbs and finely chopped garlic.

Lunch was very tasty - the potatoes simply melted in your mouth.

Cook with us!

Bon appetit!

Step 1: Prepare the chicken.

Step 2: prepare the vegetables.

Step 3: Fry the chicken.

Step 4: fry the potatoes.

Step 5: Bring the homemade chicken roast until fully cooked.

Step 6: Serve the homemade chicken roast.

If you have time, you can cook broth from the back and neck and use it for pouring instead of purified water;

Very often, a few fried edible mushrooms, fresh tomatoes cut into rings, and sweet lettuce peppers are added to such a roast. These ingredients should be placed in front of the potatoes;

The spices indicated in the recipe are considered classic, but not essential, so their composition can be supplemented with any spices, as well as dried herbs suitable for dishes made from vegetables, poultry, meat, for example, a bouillon cube diluted in water, suneli hops, oregano , turmeric, marjoram and others;

This dish can be prepared in a cauldron, a duck pot, a deep frying pan with a removable handle, or portioned clay pots, which should be doused with boiling water beforehand.

I remember that as a child, my favorite meat dish was roast chicken. I still remember that divine taste of chicken and potatoes in thick gravy. It was the thick and rich gravy that made this dish incredibly tasty. True, to cook a roast at home, the way our grandmothers cooked it, you will have to spend half a day in the kitchen, which is an unaffordable luxury in modern life. But there is one little trick that allows you to cook just as tasty, just as aromatic and just as rich roast chicken, but much faster. So, I'm sharing the recipe.

Ingredients:

(4 servings)

• 1 small chicken
• 1.5 kg. potatoes
• 1 large onion
• 1 large carrot
• 50-60 gr. butter
• 4 things. bay leaf
• 10-12 black peppercorns
• celery root
• 3-4 cloves of garlic
• 2 tbsp. soy sauce
• 1/2 tbsp. flour
• vegetable oil
• salt to taste
• prunes (optional)

• First of all, wash the chicken and lightly dry it with a napkin. Then we cut the bird into portions. The bones remaining after cutting (back, keel bone, etc.) should be saved for broth, especially since, no matter how hard we try, there will still be small scraps of meat on it. If you get a large chicken, and your family is not very large, then you can save the breast by leaving it for chicken chops.

• Heat the cauldron or frying pan well over the fire, pour in a little vegetable oil. Fry the chicken pieces over fairly high heat until the chicken browns. There is no need to fry until done.

• Add finely chopped onion to the fried chicken. Reduce the heat in the pan so that the onions simmer rather than fry.

• After about five minutes, when the onion becomes soft and transparent, add the grated carrots. Simmer everything together over medium heat until the carrots are half cooked - this is when the carrots become soft and the fat turns orange.

• Salt the meat and remove the pan from the heat.
• Peel the potatoes and cut them into slices. For home-style fries, the potatoes should be lightly fried.
• Take a clean frying pan and heat the butter in it. Fry the potatoes over fairly high heat until golden brown. There is no need to fry until done, lightly fried and that’s it.

• Take a large saucepan or cauldron and put pieces of chicken with stewed vegetables into it, add fried potatoes. Do not pour out the butter in which the potatoes were fried, leave it in the pan, we will need it later.

• Fill the contents of the pan with boiling water or hot meat broth so that the liquid does not reach the top of the potatoes by a finger and a half.

• Put the pan on the fire. Add peppercorns, bay leaf, a piece of celery root, be sure to salt the roast to taste, and add your favorite seasonings. To add a spicy note, I add ginger and a little cumin.
• When the contents of the pan boil, reduce the heat. Cook for 20 minutes over medium heat.
• While the roast is cooking, let's do this. If you just cook a roast chicken over a fire, then no matter how much you want, you won’t get a thick and rich gravy (the gravy will look like broth). And so that the gravy acquires the consistency we need, we will do the following.
• From the pan in which the roast is cooked, pour about a glass of liquid into a large cup. Add two tablespoons of soy sauce to the cup and stir.
• Now take a frying pan with the remaining butter (the same one where we fried the potatoes). Put it back on the fire and heat the butter. Add finely chopped garlic, lightly fry over medium heat (10-20 seconds). The garlic should add flavor to the oil, but under no circumstances should it burn.

• Add half a tablespoon of flour to the pan. Stirring with a spatula, lightly fry the flour.

• Pour the soy sauce diluted in the broth into the pan. Stirring, cook the mixture for about a minute. We will get a very beautiful and fragrant filling.

• Pour the filling into our roast. At this point, you can add prunes (10 pcs.), if desired.

• Gently stir everything, cover with a lid and continue cooking for another 20 minutes over low heat.

• By this time, both the potatoes and the chicken are completely ready. Turn off the heat and let our roast chicken brew for another fifteen to twenty minutes.
• Serve a very tasty and very appetizing home-style roast chicken on the table, don’t forget to put a lot of greens. Also be sure to try

An easy to prepare, simple, tasty and nutritious dish - roast chicken. Stewing, in general, is a relatively healthy, at least gentle, method of heat treatment of food; in addition, chicken meat is easily digestible.

Let's look at how to cook roast chicken. There are many methods and recipes known, which is not surprising, since on average in the world people eat chicken more often than any other meat.

Homemade roast chicken with potatoes in a cauldron

This is a hearty and nutritious dish. Perfect for a family lunch or dinner.

Ingredients:

• chicken meat on the bones (legs), chopped into convenient portioned pieces - about 800 g;
• potatoes – 8-10 pcs. medium size;
• tomato paste – 2 tbsp. spoons;
• onions – 1-2 pcs.;
• carrots – 1 pc.;
• dry spice mixture;
• garlic – 2-4 cloves;
• various greens (parsley, dill, basil, tarragon);
• salt.

Preparation

Saute the peeled and finely chopped onion in a cauldron with melted chicken fat or vegetable oil. Add chopped carrots. Simmer for 5 minutes and add meat. Cook everything together, stirring occasionally, for 20-25 minutes over low heat, adding a little water if necessary. Add peeled and chopped potatoes and add water. Season with dry spices. Simmer until the potatoes are ready (that is, another 20 minutes). Towards the end of the process, add tomato paste. Place the finished dish on plates and season with chopped garlic and herbs. Serve with light table wine.

On a weekend or when a small number of guests arrive, you can get a little more sophisticated and cook it in the oven with chicken, vegetables and mushrooms.

Pot Roast Chicken

Calculation of products for 4 servings.

Ingredients:

• young green beans – 16 pods;
• fresh mushrooms (champignons, porcini, oyster mushrooms) – 200 g;
• chicken meat, cut into small pieces, boneless - about 600 g;
• garlic – 4 cloves;
• potatoes – 4 pcs. medium size;
• sweet red pepper – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• different greens;
• dry spices;
• salt.

Preparation

Melt the chicken fat in a frying pan (there should not be enough of it) and sauté the chopped onions and carrots. Simmer for 5 minutes and add sliced ​​mushrooms. Cook covered for 15 minutes, stirring with a spatula. Season with dry spices and transfer to pots. Add chicken meat and chopped potatoes, beans, and sweet peppers to each. Add a little water, cover the pots with lids or foil and place in a preheated oven for 40-50 minutes.

Serve the roast in pots, seasoning with chopped herbs and garlic. It’s a good idea to add a little sour cream to each one. This delicious dish can be served with berry liqueur as an aperitif, dark beer or light table wine.

Nowadays, many busy people (at least on weekdays) prefer to cook food in a slow cooker.

Roast chicken in a slow cooker

Ingredients:

Preparation

It is better to divide the process into two phases.

First, sauté finely chopped onions and carrots in chicken fat in a frying pan. Add the mushrooms and simmer everything together for 15-20 minutes, stirring.

Transfer the contents of the frying pan into the multicooker bowl. Add chopped potatoes, dry spices and the required amount of water. Add some salt and mix. Let’s select the “Extinguishing” mode and set the time to about 50-60 minutes. Place the finished roast on plates and season with chopped garlic and herbs.

Everyone loves potato dishes. But this vegetable appeared in Russian cuisine only at the beginning of the 19th century. Before this, turnips occupied its place in the classic Russian menu. Nowadays, potatoes are included in the list of weekly products of the average Russian family. The high calorie content, availability of the product and ease of preparation make it indispensable on our tables. Potatoes can be used to bake bread, prepare stews, mashed potatoes, shangi and dumplings. Baked potatoes were one of Pushkin’s favorite dishes, and they were often served to guests.

If you are not on a strict diet, then potato dishes will suit your taste. Modern chefs have described a huge number of ways to prepare potatoes. One of the simplest recipes is roast chicken with potatoes, carrots and onions.

Ingredients

• potatoes – 1.5 kg;
• chicken meat – 1.5 kg;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• tomatoes – 3 pcs.;
• vegetable oil 200 ml;
• tomato paste – 1 tbsp. l.;
• spices, salt, chicken seasonings - to taste.

How to cook roast chicken with potatoes

Wash and dry the chicken carcass, cut into equal portions. To do this, cut the bird at the joints. Place the finished chicken parts in a convenient glass or enamel bowl, add salt, season with spices and spices, and add pepper. Leave to marinate for 30 - 40 minutes.

Cut the vegetables: onions into thin half rings, carrots into large circles, 1 cm thick. Tomatoes into large cubes.

Wash and peel the potatoes. Then cut it into 1 cm thick disks. Peel and cut the root vegetables immediately before cooking to prevent the potatoes from darkening.

Prepare roast chicken and potatoes should be in a cauldron or saucepan with a thick bottom. Fry the pieces of chicken meat until golden brown in well-heated vegetable oil.

Add onions and carrots to the fried poultry, cook the vegetables along with the chicken for a while over medium heat. The carrot slices should be browned and the onion should become translucent.

Add tomato paste, simmer for a couple of minutes. For convenience, slightly dilute the paste with hot water. Add chopped tomatoes and cook for 10 minutes over medium heat.

The bird with vegetables is fried, pour water or chicken broth into the pan. The liquid should not completely cover the chicken. Bring to a boil, add chopped potatoes. Season with salt and pepper, throw in a couple of bay leaves and finely chopped garlic. Reduce heat to low, cover and let cook for 30 to 40 minutes.

A wonderful roast chicken and potatoes is ready. Serve hot and with love, when serving, do not forget to sprinkle with dill and parsley, add a teaspoon of homemade sour cream.

• To prepare the perfect roast chicken with potatoes, you need to take poultry meat and root vegetables in a 1 to 1 ratio.
• If possible, choose the same meat. The roast will turn out less fatty if you cook it from chicken breasts.
• If you have bell peppers on hand, add them to the stir-fry along with the onions and carrots.