Stew chicken is a unique dish that can be served with absolutely any side dish, because chicken meat is combined with all products. You can also stew the chicken with other ingredients, thus making a complete meal.
Actually, it is from chicken that you can cook anything you want using any additional ingredients. But before proceeding to a variety of culinary experiments, it is necessary to learn, so to speak, the basics of properly cooked stew chicken. And step-by-step recipes and tricks of experienced chefs will help you to easily cope with this task.
Step-by-step recipe for stew chicken - the basic principles
Choose a not too large carcass for cooking, ideally, if the size of the chicken does not exceed 1.5 kg. If there is no desire to carve a bird, take your favorite parts of the chicken: breast, legs, thighs, wings. You can use both chilled and frozen product.
Put the meat in a container and pour enough water. Chicken gets a special taste due to additional components: spices, spices, sauces. Use sour cream, mayonnaise, soy sauce. Cook in broths, broths. Add pepper, herbs, greens.
You can also safely put vegetables, mushrooms, salt, cereals, pasta, dough and other products.
Prepare a chicken stew in a deep frying pan on the stove, in heat-resistant forms or pots in the oven or in a slow cooker.
Stewed chicken with cheese dumplings: step by step
Ingredients:
• 4 chicken legs;
• 4 medium tomatoes;
• 1 onion;
• 4 cloves of garlic;
• 2 large spoons of tomato paste;
• ground allspice, salt - 15 g each;
• parsley - bouquet floor.
Dough into dumplings:
• 1 cup without flour slides;
• a piece of Dutch cheese;
• 1 egg;
• salt - 15 g.
Also, take vegetable oil for roasting chicken drumsticks. Even as an additional ingredient for dumplings you will need three tablespoons of water. And for stewing roasted chicken drumsticks, it is necessary to prepare 300 ml of boiled cooled water. Preparation:
1. Before starting the preparation, if necessary, defrost the chicken drumsticks, remove the skin from them. Rinse the drumsticks well with cold water, blot with paper napkins, put in the hot oil in a hot oil pan, fry for three minutes on each side. Adjust the fire medium so that the shins are not burnt, but acquired a beautiful crispy crust.
2. Place the fried drumsticks in a metal deep container.
3. Knead the dumpling dough in this way: break one egg into a deep cup, add a little salt, pour in water, add cheese chopped on a grater with fine teeth, add sifted flour, knead the dough thoroughly first with a spoon and then with your hands (the dough should turn out to be hard , elastic). Cover the dough with a soft cloth and let it rest a little. Optionally, you can knead the dough in a food processor or in a special mixer.
4. Prepare the vegetables: rinse and pour the tomatoes with hot water, soak them for 3 minutes, then gently pry off at the base and remove the skin. Chop the tomato chop knife. Peel the onions, chop the crumbs, chop the garlic in the garlic box. Put all this in a frying pan, in which chicken drumsticks were fried, add tomato puree, add salt, pepper and stew on a small fire under the lid. Be sure to set the fire to a minimum, because with a strong flame the liquid of the tomatoes will quickly boil off and the vegetables will start to burn.
5. Put the prepared tomato sauce over the chicken drumsticks, pour in some cold boiled water until the meat is completely covered, stew for 30 minutes under a lid on moderate heat.
6. While the legs are stewing, form dumplings from the kneaded dough: divide the dough into small pieces, roll each into a thin sausage, cut into pieces about two centimeters wide, add a little toes with your fingers.
7. Formed dumplings put in a separate metal container with boiling water and boil a few minutes before ascending. When the dumplings float to the surface, remove them with a slotted spoon. 8. Ten minutes before the end of stewing chicken legs, put boiled dumplings to them, sprinkle with chopped parsley, soak on the stove for three minutes.
9. When serving, place the chicken drumsticks in portions, place the dumplings next to it, pour in the sauce.
Step-by-step recipe for braised chicken with mushrooms in sour cream
Ingredients:
• chicken legs - 2 pieces;
• 2 bulbs;
• marinated champignons - 250 grams;
• 10 grams of ground pepper and salt;
• 3 sprigs of fresh dill.
For fill:
• medium fat sour cream - 250 ml;
• flour - 20 grams;
• 30 g butter.
As additional ingredients, you will need a Maggi mushroom seasoning cube or mushroom powder, 1 cup of boiled long grain rice for a side dish.
Preparation:
1. Thaw the chicken legs, rinse with running cold water, and carefully cut out the flesh with a knife. Throw away the bones and cut the fillets into medium pieces. Put the meat in a deep bowl, add salt, pepper, leave for half an hour to marinate.
2. Peel two onions, cut into thinnest rings or half rings, place in a deep metal container, add softened butter, mix.
3. Open a jar of pickled champignons, drain the liquid into a separate container, but do not pour it, it is still useful for pouring. If the champignons are small, you can put them to the onions as a whole, and if they are large, then cut them into arbitrary slices.
4. Place the container with onions and mushrooms on the stove, adjust the slow fire and fry under the lid for a few minutes, stirring, without adding any liquid.
5. When the champignons and onions become golden in color, spread the marinated chicken meat to them.
6. Prepare the filling as follows: in a small cup, mix the sour cream and mushroom marinade. Pour the flour, sifted and roasted in a dry frying pan, stir thoroughly with a spoon, crumble the Maggi mushroom seasoning. Be sure to fry the flour lightly in a frying pan so that when mixed with sour cream and mushroom liquid, no lumps form, and also the pouring takes on a beautiful shade. 7. Pour the stewed onion with mushrooms and chicken meat with prepared sour cream, mix well and stew for 35 minutes under the lid.
8. When serving, place the stewed chicken meat with onions and mushrooms on a plate, next to boiled rice or some other side dish as you wish, sprinkle with finely chopped parsley and dill.
Stewed chicken: step by step, in pots
Ingredients:
• 8 chicken wings;
• 15 g of salt and black pepper;
• Ready Kikkoman soy sauce - 3 large spoons;
• bay leaf - 4 pcs .;
• peas - 8 pcs .;
• purified water - 300 ml;
• butter - for greasing pots.
If you have not found ready-made Kikkoman soy sauce on the shelves of the store, then cook it yourself at home. And to cook it, stock up on the following ingredients:
• soybeans - 3 handfuls;
• 50 ml of any meat broth;
• 30 g flour;
• sea fine salt (simple salt is also possible) - pinch.
Preparation:
1. If necessary, one day before cooking stew chicken in pots, make soy sauce: soak soy beans for 12 hours in advance (you can buy soy beans at any store, they are sold in special packaging labeled “soy beans” or “soy beans” and have the appearance of small green peas). Soaked beans boil in water a little over one hour. While the beans are boiling, boil the meat broth in another pot: put the chicken drumsticks or beef bones in cold water, add some salt and boil 40 minutes after boiling. Meat broth strain. It is also permissible, instead of meat broth, to use liquid from soybeans in which they were soaked. Grind soybeans grind in a blender. Pour broth into the soy gruel, add sea salt or regular fine salt, mix well until smooth and smooth. Pour the soy mass into a metal container, bring to a boil over high heat, remove the froth, slightly reduce the heat and cook for about five minutes. If the sauce turned out very thick, then pour a little more broth into it and be sure to boil it afterwards. Cool homemade soy sauce. 2. Wash chicken wings, pat dry with paper towels.
3. Fill the wings with soy sauce, leave for half an hour to marinate.
4. Smear the clay pots with butter, put a purse on the bottom of each pot on 1 sheet and 2 peas of black pepper.
5. Also, place 2 chicken marinated chicken wings in each pot. On request, you can put different vegetables on the wings, for example, potatoes - diced, chopped tomatoes, onions, carrots - straws and others.
6. Sprinkle the wings with the marinated soy sauce, pour in some water, close the lids of the pots and simmer in the oven for about 25 minutes.
7. When serving, put the pots of stewed chicken wings in soy sauce on flat plates and serve hot or cold to the table.
Stewed chicken: step by step - tricks
• Depending on the chicken part used and the size of the pieces, the cooking time may vary.
• Meat is especially tasty if you first rub it with spices and salt. Not enough time marinating? Rinse the pieces thoroughly and rub the seasonings into them.
