How to stew chicken meat. Chicken stew with gravy is an easy recipe. Variations on a theme

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 2 2017

Content

The softness and juiciness of chicken meat, which was stewed in a pan, saucepan or oven, will be appreciated by every member of your family. You can saturate the taste with spiciness or sweetness, add a piquant garlic aroma or a pleasant spice of suneli hops, add vegetables or porridge to meat pieces - there are countless cooking options.

How to stew a chicken

Cooking offers to make chicken meat juicy and incredibly soft by stewing. Sauces are often used for such heat treatment: tomato, cream or any other. Dietary meat fully reveals its taste, retains tenderness, and stewing chicken is easy. For the process, you can use a saucepan with a thick bottom, a frying pan, a slow cooker, an oven. In each case, the dish will retain maximum benefits and acquire a pleasant taste.

in a frying pan

For stewing in a pan, give preference to fresh, not frozen poultry. The final taste depends on the right choice of meat. A young hen that is not too large is the best choice. If you decide to stew chicken in a pan, then choose thick-walled dishes, such as cast iron. You will need a little vegetable oil for cooking, as fat will flow out of the chicken.

In a slow cooker

A modern slow cooker can turn a bird into a great treat. You can stew chicken in a slow cooker whole and in pieces, use only the meat ingredient or add vegetables and cereals to it. If you want a rich flavor of the finished product, fry the chicken before stewing. Even a not too young homemade chicken in a slow cooker will become soft and tender, but with this type of meat, the cooking time will have to be increased.

in a saucepan

For cooking stewed poultry It is best to use a pot with a thick bottom. In such dishes, you can immediately fry meat pieces and not dirty the pan. Braised chicken in a saucepan it cooks for about an hour, but in each case it is better to check the meat for softness. Culinary experts advise adding salt at the end of cooking in order to preserve the juiciness and aroma of the dish as much as possible.

In the oven

A few secrets will help turn chicken pieces using the oven into a culinary masterpiece. The size of the pieces depends on the type of dish. If according to the recipe only meat is stewed, then you can make them larger. When cooking chicken with vegetables, it is better to make the pieces not much larger than the other components. Oven stewed chicken can be cooked in ceramic, glass, cast iron or metal utensils. Some housewives prefer to use pots for cooking, in which, in addition to meat, their favorite side dish is also placed: cereals, potatoes or other vegetables.

Braised Chicken - Recipe

Classic recipe stewed chicken will appeal to gourmets who can feel the amazing juiciness and tenderness of poultry meat soaked in tomato juice and wine. You can refuse garlic, replace red wine with white, this dish will not get worse, but will acquire new flavor notes. In the case when the calorie content of the product needs to be reduced, remove the skin from the chicken before cooking.

in sour cream

• Cooking time: 70-90 min.
• Calorie content of the dish: 185 kcal.
• Destination: for lunch.
• Cuisine: Russian.

One of the favorite home recipes of many housewives is stewed chicken in sour cream. Cooking it is very simple, the method is quick, and the dish will appeal to children and adults. The result is juicy chicken pieces and sour cream sauce, which will be the best addition to the side dish. Use homemade or factory carcasses, chicken thighs or thighs, even stew chicken fillet will become juicy, tender thanks to sour cream.

Ingredients:

• chicken meat - 1 kg;
• bulbs - 2 pcs.;
• sour cream - 250 ml;
• garlic cloves - 3-4 pieces;
• bay leaf - 2 pcs.;
• water or broth - 100 ml;
• peppercorns - 5 pcs.;
• suneli hops - 1 tsp;
• vegetable oil - for frying;
• salt, black ground pepper - to taste.

Cooking method:

1. Cut the bird into small pieces
2. Salt, pepper the pieces, fry in a pan.
3. Cut the onion into half rings.
4. Take a saucepan with a thick bottom. Put the meat, onion, pepper and parsley in the pan. Pour the contents of the saucepan with sour cream and water (broth).
5. Stew the meat for 30 minutes over low heat, covering it with a lid, then add suneli hops, garlic, mix thoroughly so that each piece is saturated with spices.
6. domestic chicken you need to simmer for another 40 minutes, for factory poultry this time can be reduced.
7. During extinguishing, control the amount of liquid, when it evaporates, add a little hot water.

With vegetables

• Cooking time: 40 min.
• Servings: 5-6 persons.
• Calorie content of the dish: 88 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

A beautiful, juicy, tasty, fragrant dish, at the same time hearty and healthy - this is stewed chicken with vegetables. This stewed chicken breast will become a favorite treat for the whole family. The use of fillet in the recipe is optional, it can be replaced with drumsticks, cheap wings, or any other parts. Vegetables in the dish can be changed for others. As a result, stewing chicken is carried out differently each time.

Ingredients:

• chicken fillet - 600 g;
• onion - 1 piece;
• carrot - 1 pc.;
• cauliflower - 400 g;
• Bell pepper- 1 PC.;
• tomatoes - 2 pcs.;
• garlic cloves - 2 pcs.;
• water - 300 ml;
• oil for frying - 3-4 tablespoons;
• dill - half a bunch;
• salt, pepper, chicken seasoning - to taste.

Cooking method:

1. Rinse and cut the chicken fillet into not too small pieces.
2. Fry them in a pan until golden brown.
3. Chop onions and carrots, put them to the meat, fry for 5 minutes.
4. Cut the pepper into strips, tomatoes into cubes, cauliflower divide into small inflorescences.
5. Combine all vegetables with meat in a pan, pour boiling water over it. Add spices and simmer for 8 minutes.
6. At the end, add chopped dill, squeeze the garlic. Simmer another 3-4 minutes.

With gravy

• Cooking time: 1.5 hours
• Servings: 10-12 persons.
• Calorie content of the dish: 135 kcal;
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Even not the most experienced chef can give an incredibly rich taste to chicken meat. The dish combines the piquancy of basil, the sweetness with a slight bitterness of parsley, and the appetizing garlic aroma. Rest assured, the combination of smells will attract all the household to the kitchen. Braised chicken with gravy is attractive not only for its amazing aroma. Delicate pieces just melt in your mouth, impressing even sophisticated gourmets.

Ingredients:

• bird carcass - 1 pc.;
• water - 2 l;
• flour - 2 tbsp. spoons;
• onion - 1 pc.;
• carrots - 1-2 pcs.;
• garlic - 2-3 cloves;
• tomato paste - 2 tbsp;
• bay leaf - 3 pcs.;
• peppercorns - 4-5 pcs.;
• basil, parsley - in a bunch;
• vegetable oil - 3 tablespoons;
• salt - 1 tsp

Cooking method:

1. Place the clean, sliced ​​chicken into a saucepan. Fill it with two liters of water and cook for 50 minutes.
2. Cut vegetables and fry in oil. Add tomato, some broth, flour, spices and salt.
3. Remove the boiled chicken meat from the pan and transfer to a cauldron or pan with high sides. Pour a little broth here, pour the fried carrots and onions.
4. Simmer the mass for 15 minutes under the lid. At the end, add greens and chopped garlic, turn off the heat. Cover the dish again with a lid and let the meat soak in flavors for another quarter of an hour.

In sour cream with garlic

• Cooking time: 1 hour
• Number of servings: 6 persons.
• Calorie content of the dish: 185 kcal.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Spicy, rich, appetizing garlic flavor is the real highlight of this version of the dish. Spicy, sharpness in the finished product is softened by the tenderness that sour cream gives to the meat. A breathtaking duet of rich aroma and impeccable taste will not leave anyone indifferent. Best of all chicken stewed in sour cream with garlic is combined with rice, but potatoes and other side dishes are also served with it.

Ingredients:

• young chicken carcass - 1 pc.;
• sour cream - 400 ml;
• water - 1 glass;
• head of fresh garlic - 1 pc.;
• onions - 2 pcs.;
• paprika - 10 grams;
• flour - 2-3 tablespoons;
• dried garlic - 15 grams;
• vegetable oil - 3 tablespoons;
• salt - 1 tsp

Cooking method:

1. Cut the bird into pieces and rub with paprika mixed with dried garlic.
2. Send the pieces of meat to a preheated pan, fry until golden brown.
3. Peel the onions and garlic head, chop finely.
4. In a bowl, mix onion, garlic, sour cream, flour. Salt the mixture and add a glass of water. Stir until sauce is smooth.
5. Pour the fried chicken with the prepared sauce, cover with a lid and leave on fire for a quarter of an hour.

With mushrooms

• Cooking time: 40-50 min.
• Servings: 4 persons.
• Calorie content of the dish: 105 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

If you want to replenish your piggy bank with delicious and simple meals, then chicken stew with mushrooms is a great idea. It is impossible to spoil such a product, and the taste will certainly please everyone. Any mushrooms can be used in the recipe: chanterelles, oyster mushrooms, champignons. For gourmets who do not like the taste of onions, leek will serve as a substitute. You can not use it at all during cooking.

Ingredients:

• chicken fillet - 300 g;
• sour cream - 200 g;
• oyster mushrooms, champignons or other mushrooms - 300 g;
• onion - 1 pc.;
• salt, pepper - to taste;
• vegetable oil - for frying.

Cooking method:

1. Chop the onion, cut the chicken into pieces.
2. Fry the onion in a preheated pan, put the meat pieces on the onion. Fry until the fillet turns white.
3. Add mushrooms, cook until excess liquid has evaporated.
4. Pour everything with a glass of sour cream, salt, pepper. Simmer covered for 15 minutes.

With onion

• Cooking time: 2 hours
• Number of servings: 4-5 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Even those who do not like onions too much will not be able to refuse such a dish. The cooking time is long, but don't let that scare you. You don't have to stand at the stove all the time. In 90 minutes, the onion rings will practically dissolve in the sauce, becoming part of the gravy. Chicken stew with onions comes out juicy and very tender. Lay it out carefully - the delicate structure will lose its shape with awkward movements.

Ingredients:

• chicken meat - 600 g;
• onions - 5 heads;
• apple (preferably green) - 1 pc.;
• salt, pepper - to taste;
• vegetable oil - 3 tbsp.

Cooking method:

1. Cut the carcass into portions, you do not need to marinate it (just wash it first). Immediately send the pieces to a preheated pan until golden brown.
2. Cut the onions into half rings, chop the apple. Place the onion and apple in a deep skillet with oil. Add salt, pepper, a little boiling water, put the fried meat pieces on top.
3. Cover the pan with a lid and simmer the meat for about 1.5 hours. You do not need to turn the dish, periodically check the amount of water in the pan and add if necessary.

in pieces

• Cooking time: 50 min.
• Number of servings: 6 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Leek will help to give the chicken stew in pieces a creamy, delicate and sweetish aftertaste. The mass of vitamins and minerals contained in this product make the dish incredibly useful for children and adults. If you want to learn how to cook chicken stew with maximum benefit for your loved ones, then the recipe for stew with leeks is a godsend for a weekday lunch or dinner.

Ingredients:

• chicken meat - 1 kg;
• leek - 1 kg;
• dry white wine - 400 ml;
• tomatoes - 0.5 kg;
• coriander - 1 tsp;
• sugar - 1 tsp;
• bay leaf - 2 pcs.;
• oregano - 2 branches;
• garlic - 2 teeth;
• parsley - a few branches;
• salt - ¾ tsp;
• orange peel - 1 strip;
• olive oil- 3 tbsp. l. for frying;
• cinnamon - a small stick.

Cooking method:

1. Cut the chicken into pieces, rub it with salt and pepper on all sides. Fry the pieces in a pan.
2. Add spices and wine, cover and cook for 30 minutes. You need to bring the sauce to a boil.
3. Saute the leeks separately for 4-5 minutes.
4. Peel the tomatoes and cut into cubes, add them to the meat.
5. Pour the leeks into the pan, cover it again and simmer for 15 minutes.
6. Before the end of the process, take out the parsley, cinnamon and zest.

with carrots

• Cooking time: 1 hour
• Servings: 3 persons.
• Calorie content of the dish: 133 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Bright and beautiful carrots please not only the eye, but also enrich the body with a valuable vitamin and mineral complex. It is especially successful to use young carrots. Chicken stew with carrots acquires amazing sweetness, juiciness and softness. Spicy lovers can add a couple of pinches of chili pepper to the recipe. The combination of peppery spiciness and carrot sweetness makes the bird a gourmet temptation.

Ingredients:

• shins - 6 pcs.;
• carrots - 3 pcs.;
• onions - 2 pcs.;
• tomato - 1 pc.;
• parsley, basil - to taste;
• garlic - 2 cloves;
• salt, a mixture of peppers, oregano, savory - to taste.

Cooking method:

1. Rub the meat with salt and spices. Leave it on for 10 minutes.
2. Peel the vegetables, remove the skin from the tomato.
3. Grind the tomato with herbs and garlic in a blender.
4. Grate the carrots on a medium grater, chop the onion.
5. Fry chicken thighs over high heat.
6. Add the onion and continue to fry, after a couple of minutes, pour the carrots into the pan.
7. Pour in 400 ml of boiling water, add the necessary spices.
8. Quenching is carried out under the lid for half an hour.
9. Pour the tomato mass into the pan and simmer for another quarter of an hour.

with rice

• Cooking time: 45-60 min.
• Servings: 2 persons.
• Calorie content of the dish:
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: simple.

Sweet pilaf with poultry is a common dish in many cuisines of the world. For the chicken stew with rice recipe, it is better to use basmati grains. Such rice will be crumbly and harmonizes perfectly with chicken. If you use a different variety, then the amount of water must be increased to a ratio of 1: 2. How much to stew a chicken also depends on the rice. As soon as the grains reach readiness, the dish can be served at the table.

Ingredients:

• basmati rice - 1 tbsp.;
• chicken drumsticks - 4 pcs.;
• onion - 1 pc.;
• carrot - 1 pc.;
• raisins - 0.5 tbsp.;
• salt, pepper, curry - to taste;
• olive oil - 3 tablespoons.

Cooking method:

1. Remove the skin from the shins, salt, sprinkle with curry.

Discuss

Braised chicken: recipes with photos

To all lovers chicken meat methods of its preparation are well known. This wonderful dietary product can be fried, marinated, grilled or baked in the oven. Chicken can be cooked, while getting not only wonderful meat, but also a delicious rich broth. But stewed chicken still always remains out of competition. This dish helps to fully experience the tenderness and amazing taste of poultry meat, because during the cooking process, the chicken retains its many beneficial properties.

It is believed that only a turkey dietary properties ahead of the chicken. But the turkey has not taken root on our tables yet. Therefore, chicken remains the unsurpassed leader so far. Not to mention the taste of the product, the meat of this bird is much more tender than tough beef and not as burdensome to the stomach as heavy pork. Yes, and cooking chicken is extremely simple. And this is easy to verify.

Braised chicken - preparing dishes

The best pot for stewing has always been and remains a cauldron. These are cast iron or aluminum cookware with thick walls. Usually, housewives associate a cauldron with pilaf, but this is just one of the many ways to use this dish. It can cook a wide variety of meat and vegetable dishes. The cauldron warms up evenly and not too quickly. This allows food to cook gradually and not burn. When using a cauldron, you can significantly reduce oil consumption.

In the absence of a cauldron, you can use a stewpan or ducklings, in which the chicken also turns out to be tender, juicy and fragrant.

Stewed chicken - food preparation

General recommendations regarding the choice of chicken for stewing include the fact that it should not be cyanotic and thin. Young (under 1 year old) and not too large (1.5 kg) chicken is an ideal choice. Poultry meat should be a pleasant light pink color. good chicken has a fresh scent. If the color of the skin, meat or the smell of the product is in doubt, it is better to refuse such a purchase.

To prepare stewed chicken, you can buy a whole carcass, cutting it into portions, or you can buy separately those parts of the chicken that are especially pleasant from a culinary point of view. Often, sorted fillets are used to make chicken stew. For this purpose, it is better to choose a breast, since then the dish will be as dietary as possible.

It is better to buy chilled rather than frozen meat, but if it is still frozen, by no means
use to defrost microwave oven or hot water. This will damage the tender chicken. If you have to cook in the morning, you can remove the product from the freezer in the evening and place it on the bottom shelf of the refrigerator. If you need to hurry with the cooking process, you can use a jet of cold water.

Braised chicken - the best recipes

Recipe 1: Stewed Chicken Breasts

This recipe is for those who like to eat deliciously, even while on a diet. For cooking, chicken fillet is used - breasts. The meat is very juicy and will not disappoint the hostess.

Half a kilo chicken breasts, two medium-sized onions, three cloves of garlic, 50 grams butter, spices.

For cooking chicken according to this recipe, dishes with a thick bottom are suitable only. The presence of a Teflon coating is welcome, but not required. The meat is cut into long thin strips, and the onion is cut into large half rings. In a cauldron or thick-walled saucepan, melt the butter over low heat. Layer on onions and chicken. The first and last layer should be chicken. We close the pan and simmer the dish until cooked for an hour or a half on low heat. When 10 minutes remain until the end of the process, finely chopped garlic and spices should be added to the dish at the discretion of the hostess. Do not salt! Otherwise, the meat will lose its taste and juiciness. You can also salt it in a bowl.

Recipe 2: Braised chicken in wine and tomato

Recipe for gourmets. This is something you should definitely try, especially since you don’t have to cook anything.

One chicken carcass of medium size, 600 grams of dry white wine, 5 pieces of medium onions, 200 grams of tomato juice (you can successfully replace 3 tablespoons of tomato paste), 3 tbsp. spoons of melted or vegetable oil, salt, red and black ground pepper.

Cut the gutted and washed chicken along the ridge. Grate each part with spices to taste and fry in pre-heated oil until a crust appears. Pour in tomato juice(or divorced tomato paste) and wine, add chopped onion in half rings. Close the lid and simmer over low heat until cooked through.

Recipe 3: Chicken Stew with Rice and Vegetables

This recipe will take some time to prepare the chicken, but the result is worth it, because it is already a stewed chicken and a side dish. This dish will not go unnoticed.

Half a chicken carcass, 400-500 grams of rice, 2 medium onions, 1-2 medium carrots, 3-4 small heads of garlic, half a glass of vegetable oil, salt.

Wash the chicken, dry with a napkin, chop into portioned pieces. Cut the onion into half rings, and grate the carrots on a coarse grater or cut into cubes. Pour vegetable oil into a cauldron and heat it well. Salt the oil in a cauldron. Add chicken, onions and carrots. Close the lid and simmer, stirring. When the chicken is soft and the onion is golden, add the rice. Evenly stick cleanly washed heads of garlic into the surface of the rice, without peeling them. Salt the rice and pour hot water over it to the height of the first 2 phalanges of the index finger above the level of the cereal. Close the cauldron and simmer the dish until there is no water left in it. Fire should be medium. The presence of water in rice can be checked by piercing it with a knife.

Recipe 4: Chicken Braised in Wine (option 2)

Highly tasty dish which does not take much time to prepare. Moreover, the wine gives the meat a special piquancy.

Ingredients:
chicken - 1 piece,
bulbs - 4-5 pieces,
white dry wine- 600 grams,
tomato paste - 3 tablespoons (can be replaced with 200 grams of tomato juice),
vegetable or ghee - 2-3 tablespoons,
red and black ground pepper, salt - all to taste.

1. The washed chicken must be divided into two parts.

2. The meat should be rubbed with spices, and then fried on all sides in a pan with well-heated oil. It is important to achieve a ruddy crust.

3. There you also need to pour the onion cut into half rings, diluted tomato paste, and also pour in the wine. Cover the pan with a lid, and then simmer until tender over low heat.

Recipe 5: Chicken stew with vegetables and rice (option 2)

This dish is very satisfying and healthy. In addition, it allows you to do without a side dish, that is, one dish is enough for lunch.

Ingredients:
1.5 kg chicken,
400 grams of rice
liter of finished chicken broth or a couple of cubes of chicken broth,
couple of bulbs
100 grams of dry white wine,
3-4 garlic cloves,
one fresh bell pepper
two pickled sweet peppers,
200 grams canned green peas
2 tablespoons of vegetable oil,
3-4 tablespoons of tomato paste,
half a lemon
ground black pepper and salt.

1. Juice must be squeezed out of a lemon. Peel and chop the garlic cloves, then mix half of the crushed garlic with lemon juice.

2. Washed and then dried chicken should be cut into portions large pieces, and then rub on all sides with lemon mixture and spices.

3. Onions should be peeled and cut into rings. Similarly, it is necessary to prepare sweet peppers.

4. Rinse and dry rice on a towel.

5. Heat the oil well in a saucepan, then put sweet peppers, garlic and onions there. Simmer all this for 10-15 minutes.

6. Then add the chicken and after a couple of minutes put the tomato paste diluted with water. The chicken should be stewed until soft, and then removed to a dish.

7. Pour rice into a saucepan, pour in broth, wine, pickled pepper or green pea juice, add spices - mix it all.

8. Put the chicken on top and put the saucepan covered with a lid over low heat. After 15 minutes, add peas, heat for another 5 minutes and remove from heat.

9. Put the finished stewed chicken on plates, using pickled peppers as a side dish.

Recipe 6: Braised Chicken with Paprika in Cream Sauce

A very tasty dish that becomes special thanks to the use of paprika, which gives spicy taste, and cream sauce making the meat more tender.

Ingredients:
1 kilogram of chicken meat (optional, turkey meat),
200 grams of heavy cream,
1 onion
2 tablespoons flour
2 tablespoons of butter,
paprika and salt.

1. The onion should be chopped and sautéed in a tablespoon of oil until the onion is soft.

2. Pour half a liter of hot water into the pan and add ground pepper. Then put in the chopped chicken. The meat is stewed until soft under a covered lid. Then it should be taken out on a dish.

3. In a separate pan, melt the butter in which to fry the flour. Then transfer the flour to the sauce and, stirring constantly, cook the sauce for 15-20 minutes. Then add cream, salt and wait until the mixture boils.

4. Once the sauce has boiled, you need to put the chicken back into the sauce. And simmer for 10-15 minutes under the lid. After that, the chicken should be taken out on a dish and pour over the sauce rubbed through a sieve.

Many recipes call for cutting onions. To make it painless for the eyes, a stream of water will help, under which the knife blade should be placed periodically.

When stewing chicken, the smell of cooking can be destroyed by an Antonov apple slice added to the dish.

Rosemary and thyme are added only at the very last moment of stewing chicken. Only then will they be able to convey the taste and aroma to the dish. If they are stewed for a long time, they can leave bitterness.

More chicken recipes

How to stew chicken in a saucepan video recipe - step by step

Below you will find step by step video recipe to help you prepare.

Having all the right ingredients and using our tips from this article, you can cook this wonderful dish without much difficulty and (we hope that) with pleasure.

See also other recipes:

Tags for this dish:
women's magazine, recipes, pregnancy, diet

davita.com

Ingredients

• 1 onion;
• 1 small green bell pepper;
• 3 cloves of garlic;
• 6 chicken wings;
• 6 chicken drumsticks;
• 2 tablespoons of flour;
• 1 pinch of ground red pepper;
• 220 ml;
• 220 ml of water.

Cooking

Cut the onion into half rings, bell pepper into small pieces. Chop the garlic or pass through a press.

Heat the oil in a frying pan over medium heat. Fry the chicken for 3-4 minutes on each side. Then add onion and green pepper. Sprinkle with flour and stir to coat all pieces. Cook for 5 more minutes. Throw in garlic, red and black pepper. Pour in broth and water.

Reduce heat to low, cover and simmer for 30-35 minutes, or slightly longer, until the chicken is tender.

cooksillustrated.com

Ingredients

• 1 onion;
• 2-3 cloves of garlic;
• 1 carrot;
• 6 chicken thighs or drumsticks;
• salt - to taste;
• 2 tablespoons of paprika;
• seasonings for poultry - to taste;
• 200 ml sour cream;
• 100 ml + 2 tablespoons of water;
• ½ teaspoon mustard;
• 2 tablespoons of flour.

Cooking

Cut the onion and garlic into small pieces. Grate carrots on a coarse grater. Chop greens. Sprinkle the chicken with salt, half the paprika and poultry seasoning.

Mix sour cream with water, salt, pepper, remaining paprika, mustard and herbs.

Heat the oil in a frying pan over medium heat. Fry the drumsticks for 4-5 minutes on each side. Add onions and carrots and cook for another 5-7 minutes. Pour sour cream sauce, cover and simmer for about 30 minutes over low heat. 5 minutes before done, add flour mixed with 2 tablespoons of water.

scibosnian.com

Ingredients

• 2 tomatoes;
• 5-7 sprigs of dill or parsley;
• 2 tablespoons of butter;
• 2 tablespoons of tomato paste;
• 450-500 g chicken thighs or drumsticks;
• 1 onion;
• 1 teaspoon of salt;
• ½ teaspoon pepper;
• ¼ teaspoon thyme;
• 500 ml hot water.

Cooking

Grate the tomatoes on a coarse grater. Chop greens.

Heat butter and vegetable oil in a deep frying pan. Add tomato paste and stir, and after a couple of minutes - tomatoes. Put the chicken and peeled onion on top, salt, pepper, sprinkle with thyme.

After a minute or two, fill with hot water. Stir a little, cover with a lid and simmer over low heat for 35-40 minutes. Sprinkle with herbs before serving.

africanbites.com

Ingredients

• 5-6 tomatoes;
• 1 onion;
• 1 carrot;
• 2-3 stalks of green onions;
• 3-5 sprigs of parsley;
• 1-2 cloves of garlic;
• 1 chicken;
• salt and pepper - to taste;
• 2-3 tablespoons of vegetable oil;
• 1 teaspoon curry;
• 1 tablespoon of paprika;
• 1½ teaspoons dried thyme;
• 1 bay leaf;
• 1 bouillon cube - optional;
• 500–600 ml of water.

Cooking

Cut tomatoes and onions into medium pieces, carrots into small pieces. Chop the green onion and parsley. Pass the garlic through a press. Chicken in portions and season with salt and pepper.

Heat the oil in a frying pan over medium heat. Add the bird and sauté until lightly browned, about 3 to 5 minutes.

Mix tomatoes, carrots, garlic and onions. Add vegetables, curry, paprika, thyme, bay leaf and bouillon cube to the chicken. Pour in water, bring to a boil and simmer covered for about 30-35 minutes, stirring occasionally.

Throw green onions with parsley. Cook for 5 more minutes.

skinnytaste.com

Ingredients

• 2-3 leeks (white part only)
• 250 g of champignons;
• 1½ teaspoons salt;
• ground black pepper - to taste;
• ½ teaspoon paprika;
• 8 boneless chicken thighs;
• ½ teaspoon vegetable oil;
• 1 tablespoon of butter;
• 2 tablespoons of flour;
• 240 ml chicken broth or water;
• 3 tablespoons sherry.

Cooking

Cut leeks into half rings, mushrooms into halves or quarters.

Mix 1¼ teaspoons of salt with pepper and paprika. Sprinkle chicken thighs.

Grease a frying pan or frying pan that can be used in the oven with vegetable oil and heat over high heat. Fry the bird for 3-5 minutes on each side. Put on a plate.

Melt the butter in the same skillet or skillet. Saute the leek for 6-8 minutes until it becomes soft. Add mushrooms and remaining salt. Stir and cook for 5 more minutes. Sprinkle with flour, pour over the sherry broth and let it simmer for 2-3 minutes. Return chicken, stir and cover.

Put in the oven and simmer for 40-50 minutes at a temperature of 190 ° C.

silina.darina.gmail.com / depositphotos.com

Ingredients

• 1 kg of onion;
• 1½ kg chicken thighs or fillets;
• 1-2 tablespoons of vegetable oil;
• 120–130 ml of water;
• 3 teaspoons of salt;
• ground black pepper - to taste;
• 1 teaspoon thyme.

Cooking

Cut the onion into half rings, fillet into portioned pieces (thighs can be left whole).

Heat oil in a deep frying pan over high heat. Brown the bird for 4-5 minutes on each side. Sprinkle with onions and fill with water. Bring to a boil over medium heat, season with salt and thyme. Cover, reduce heat to low and simmer for about an hour and a half. Stir occasionally.

7. Chicken stewed in sour cream and onion curry sauce

diethood.com

Ingredients

• 3 onions;
• 5-7 sprigs of dill or parsley;
• 800 g chicken drumsticks;
• salt - to taste;
• 4 tablespoons of vegetable oil;
• 600 ml of water;
• 200 g sour cream;
• pepper - to taste;
• ½ teaspoon curry;
• 2-3 sprigs of thyme.

Cooking

Onion cut into small pieces. Chop greens. Salt the chicken.

Heat 2 tablespoons of oil in a skillet over medium heat. Fry the bird for 5-7 minutes, add 100 ml of water and cook for 20-25 minutes over low heat.

Heat the remaining oil in another pan. Saute the onion until golden brown, about 5 to 7 minutes. Then chop the onion with a blender and mix with sour cream, salt, pepper, curry, herbs and water.

Pour the sauce over the chicken, stir and simmer covered over low heat for about 10-15 minutes. Sprinkle with thyme before serving.

ouichefnetwork.com

Ingredients

• 8 cloves of garlic;
• 1 piece of ginger (about a centimeter and a half long);
• 2-3 stalks of green onions;
• 2 tablespoons of vegetable oil;
• 6-8 chicken thighs;
• salt and pepper - to taste;
• 120 ml of water;
• 50 g brown sugar;
• 60 ml rice vinegar (can be replaced with apple or wine);
• 250 ml chicken broth;
• 60 ml soy sauce.

Cooking

Cut the garlic into large pieces, ginger - medium. Chop the green onion.

Heat the oil in a frying pan over medium heat. Salt and pepper the chicken. Fry for about 6-8 minutes on each side. Put on a plate. In the same pan, brown the garlic for a couple of minutes and transfer to the bird. Drain the remaining oil.

Boil water in the same pan. Add sugar and stir to dissolve. Cook, stirring constantly, until sauce thickens, about 4 minutes. Pour in the vinegar and mix well again. Add ginger, broth and soy sauce.

Then arrange the chicken so that the part with the skin is on top. Sprinkle with garlic. Bring to a boil, reduce heat to low and simmer for 25-30 minutes. Transfer the chicken to a plate and leave on the stove for another 7-10 minutes to thicken it up.

Pour the sauce over the finished chicken and sprinkle with green onions.Ingredients

• 1 onion;
• 1 large ripe tomato;
• 2 cloves of garlic;
• 5-6 sprigs of parsley;
• 60 ml of vegetable oil;
• 1½ teaspoons paprika;
• 1 bay leaf;
• 120 ml of white wine;
• 1,000–1,300 g skinless chicken thighs and drumsticks;
• 800 ml of water;
• 300 g of rice;
• 2 teaspoons of salt;
• ¼ teaspoon ground black pepper;
• 80 g fresh or frozen green peas

Cooking

Cut the onion and tomato into large pieces. Chop the garlic. Chop the parsley.

Heat oil in a deep frying pan or skillet over medium heat. Saute the onion for 7-10 minutes until golden brown. Add tomatoes, paprika, garlic and bay leaf. Reduce heat to low, cover and simmer for about 15 minutes. Pour in the wine and cook for 2 more minutes.

Put chicken with vegetables. Fill with water. Bring to a boil and simmer over low heat. After 15 minutes, toss rice, salt and pepper. Stir, cover and continue cooking for 20 minutes. Add peas and half the parsley. After 5-10 minutes, remove from heat and leave covered for another 10 minutes. Sprinkle with remaining herbs before serving.

foodandwine.com

Ingredients

• 3 small onions;
• 10-12 garlic cloves;
• 1 tablespoon of coriander seeds;
• 1 teaspoon fennel seeds;
• 480 ml of water;
• 4 tablespoons of salt;
• 450 g of ice;
• 4 chicken drumsticks;
• 4 chicken thighs;
• 60 ml of vegetable oil;
• 120 ml dry white wine;
• 6 anchovies;
• 4 sprigs of thyme;
• 6 pitted olives;
• 1 tablespoon capers;
• 2-3 sprigs of parsley;
• 2-3 sprigs of basil

Cooking

Cut 1 onion into small pieces, the remaining - into quarters, without cutting off the base. 6-8 cloves of garlic chop or pass through a press, finely chop the remaining ones.

Fry coriander and fennel for a minute and a half in a pan without oil. Transfer to a saucepan. Pour in water, add 3 tablespoons of salt, chopped onion and garlic. Boil and cook for 15 minutes. Then throw in the ice. When the brine is completely cool, put the chicken in it and leave for 6-12 hours. Remove, pat dry with paper towels and season with salt.

Heat 2 tablespoons of oil in a frying pan. Fry the bird for 10 minutes, turning occasionally.

Place the whole chicken in one deep skillet. Add half the wine, garlic slices and chopped anchovies. Lay onion quarters on top. Cook over medium heat and be careful not to burn the meat. After 2-3 minutes, pour in the remaining wine and toss in the thyme sprigs. Reduce the heat to low, cover and simmer for 30-40 minutes until the bird is tender.

Sprinkle the finished dish with chopped olives and capers, pour over the remaining oil and leave covered for 5 minutes. Serve with chopped parsley and basil.

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. Culinary annals contain a myriad of different types 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 stew 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 already ready 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.
• For extinguishing chicken stomachs it will take the most time - from 40 minutes to 1.5 hours.
• Chicken hearts are more "accommodating" in this matter and will be ready in half an hour.
• Extinguish chicken legs in a pan you need no more than 35 and at least 25 minutes.

How to stew chicken fillet in 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 + -
• — 1/2 tsp or to taste + -
• - 1/3 tsp + -

How to cook chicken liver in a pan

Chicken liver is perhaps the most tender of all the types of this offal that you have ever tried, it literally melts in your mouth if cooked correctly. We offer to put out the liver with potatoes, tasty and fast.

1. For this dish, we need a frying pan. Melt the butter in a heated container and fry finely chopped onions in it, and then add the carrots chopped into thin semicircles.
2. After a couple of minutes, we send cut in half to vegetable passivation chicken livers and fry for 3 minutes with constant stirring.
3. 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.

delicious to cook chicken hearts with onions you can 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. Heat up a frying pan, add oil and fry. chicken hearts over medium heat for 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. chicken menu which we proposed 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, for example, this mix: finely chopped tomato, bell pepper and green beans.

All lovers of chicken meat are well aware of the methods of its preparation. This wonderful dietary product can be fried, marinated, grilled or baked in the oven. Chicken can be cooked, while getting not only wonderful meat, but also a delicious rich broth. But stewed chicken still always remains out of competition. This dish helps to fully experience the tenderness and amazing taste of poultry meat, because during the cooking process, the chicken retains its many beneficial properties.

It is believed that only turkey is ahead of chicken in terms of dietary properties. But the turkey has not taken root on our tables yet. Therefore, chicken remains the unsurpassed leader so far. Not to mention the taste of the product, the meat of this bird is much more tender than tough beef and not as burdensome to the stomach as heavy pork. Yes, and cooking chicken is extremely simple. And this is easy to verify.

Braised chicken - preparing dishes

The best pot for stewing has always been and remains a cauldron. These are cast iron or aluminum cookware with thick walls. Usually, housewives associate a cauldron with pilaf, but this is just one of the many ways to use this dish. It can cook a wide variety of meat and vegetable dishes. The cauldron warms up evenly and not too quickly. This allows food to cook gradually and not burn. When using a cauldron, you can significantly reduce oil consumption.

In the absence of a cauldron, you can use a stewpan or ducklings, in which the chicken also turns out to be tender, juicy and fragrant.

Braised chicken - food preparation

General recommendations regarding the choice of chicken for stewing include the fact that it should not be cyanotic and thin. Young (under 1 year old) and not too large (1.5 kg) chicken is an ideal choice. Poultry meat should be a pleasant light pink color. Good chicken has a fresh smell. If the color of the skin, meat or the smell of the product is in doubt, it is better to refuse such a purchase.

To prepare stewed chicken, you can buy a whole carcass, cutting it into portions, or you can buy separately those parts of the chicken that are especially pleasant from a culinary point of view. Often, sorted fillets are used to make chicken stew. For this purpose, it is better to choose a breast, since then the dish will be as dietary as possible.

It is better to buy chilled rather than frozen meat, but if it is still frozen, by no means
use a microwave oven or hot water to defrost. This will damage the tender chicken. If you have to cook in the morning, you can remove the product from the freezer in the evening and place it on the bottom shelf of the refrigerator. If you need to hurry with the cooking process, you can use a jet of cold water.

Braised chicken - the best recipes

Recipe 1: Stewed Chicken Breasts

This recipe is for those who like to eat deliciously, even while on a diet. For cooking, chicken fillet is used - breasts. The meat is very juicy and will not disappoint the hostess.

Ingredients

Half a kilo of chicken breasts, two medium-sized onions, three cloves of garlic, 50 grams of butter, spices.

Cooking method

For cooking chicken according to this recipe, dishes with a thick bottom are suitable only. The presence of a Teflon coating is welcome, but not required. The meat is cut into long thin strips, and the onion is cut into large half rings. In a cauldron or thick-walled saucepan, melt the butter over low heat. Layer on onions and chicken. The first and last layer should be chicken. We close the pan and simmer the dish until cooked for an hour or a half on low heat. When 10 minutes remain until the end of the process, finely chopped garlic and spices should be added to the dish at the discretion of the hostess. Do not salt! Otherwise, the meat will lose its taste and juiciness. You can also salt it in a bowl.

Recipe 2: Braised chicken in wine and tomato

Recipe for gourmets. This is something you should definitely try, especially since you don’t have to cook anything.

Ingredients

One chicken carcass of medium size, 600 grams of dry white wine, 5 pieces of medium onions, 200 grams of tomato juice (you can successfully replace 3 tablespoons of tomato paste), 3 tbsp. tablespoons of melted or vegetable oil, salt, red and black ground pepper.

Cooking method

Cut the gutted and washed chicken along the ridge. Grate each part with spices to taste and fry in pre-heated oil until a crust appears. Pour in tomato juice (or diluted tomato paste) and wine, add onion cut into half rings. Close the lid and simmer over low heat until cooked through.

Recipe 3: Chicken Stew with Rice and Vegetables

This recipe will take some time to prepare the chicken, but the result is worth it, because it is already a stewed chicken and a side dish. This dish will not go unnoticed.

Ingredients

Half a chicken carcass, 400-500 grams of rice, 2 medium onions, 1-2 medium carrots, 3-4 small heads of garlic, half a glass of vegetable oil, salt.

Cooking method

Wash the chicken, dry with a napkin, chop into portioned pieces. Cut the onion into half rings, and grate the carrots on a coarse grater or cut into cubes. Pour vegetable oil into a cauldron and heat it well. Salt the oil in a cauldron. Add chicken, onions and carrots. Close the lid and simmer, stirring. When the chicken is soft and the onion is golden, add the rice. Evenly stick cleanly washed heads of garlic into the surface of the rice, without peeling them. Salt the rice and pour hot water over it to the height of the first 2 phalanges of the index finger above the level of the cereal. Close the cauldron and simmer the dish until there is no water left in it. Fire should be medium. The presence of water in rice can be checked by piercing it with a knife.

Recipe 4: Chicken Braised in Wine (option 2)

A very tasty dish that does not take much time to prepare. Moreover, the wine gives the meat a special piquancy.

Ingredients:
chicken - 1 piece,
bulbs - 4-5 pieces,
dry white wine - 600 grams,
tomato paste - 3 tablespoons (can be replaced with 200 grams of tomato juice),
vegetable or ghee - 2-3 tablespoons,
red and black ground pepper, salt - all to taste.

Cooking method:

1. The washed chicken must be divided into two parts.

2. The meat should be rubbed with spices, and then fried on all sides in a pan with well-heated oil. It is important to achieve a ruddy crust.

3. There you also need to pour the onion cut into half rings, diluted tomato paste, and also pour in the wine. Cover the pan with a lid, and then simmer until tender over low heat.

Recipe 5: Chicken stew with vegetables and rice (option 2)

This dish is very satisfying and healthy. In addition, it allows you to do without a side dish, that is, one dish is enough for lunch.

Ingredients:
1.5 kg chicken,
400 grams of rice
a liter of ready-made chicken broth or a couple of cubes of chicken broth,
couple of bulbs
100 grams of dry white wine,
3-4 garlic cloves,
one fresh bell pepper
two pickled sweet peppers,
200 grams canned green peas
2 tablespoons of vegetable oil,
3-4 tablespoons of tomato paste,
half a lemon
ground black pepper and salt.

Cooking method

1. Juice must be squeezed out of a lemon. Peel and chop the garlic cloves, then mix half of the crushed garlic with lemon juice.

2. Washed and then dried chicken should be cut into portioned large pieces, and then rubbed with lemon mixture and spices on all sides.

3. Onions should be peeled and cut into rings. Similarly, it is necessary to prepare sweet peppers.

4. Rinse and dry rice on a towel.

5. Heat the oil well in a saucepan, then put sweet peppers, garlic and onions there. Simmer all this for 10-15 minutes.

6. Then add the chicken and after a couple of minutes put the tomato paste diluted with water. The chicken should be stewed until soft, and then removed to a dish.

7. Pour rice into a saucepan, pour in broth, wine, pickled pepper or green pea juice, add spices - mix it all.

8. Put the chicken on top and put the saucepan covered with a lid over low heat. After 15 minutes, add peas, heat for another 5 minutes and remove from heat.

9. Put the finished stewed chicken on plates, using pickled peppers as a side dish.

Recipe 6: Braised Chicken with Paprika in Cream Sauce

A very tasty dish that is made special by the use of paprika for a savory taste and a creamy sauce that makes the meat more tender.

Ingredients:
1 kilogram of chicken meat (optional, turkey meat),
200 grams of heavy cream,
1 onion
2 tablespoons flour
2 tablespoons of butter,
paprika and salt.

Cooking method:

1. The onion should be chopped and sautéed in a tablespoon of oil until the onion is soft.

2. Pour half a liter of hot water into the pan and add ground pepper. Then put in the chopped chicken. The meat is stewed until soft under a covered lid. Then it should be taken out on a dish.

3. In a separate pan, melt the butter in which to fry the flour. Then transfer the flour to the sauce and, stirring constantly, cook the sauce for 15-20 minutes. Then add cream, salt and wait until the mixture boils.

4. Once the sauce has boiled, you need to put the chicken back into the sauce. And simmer for 10-15 minutes under the lid. After that, the chicken should be taken out on a dish and pour over the sauce rubbed through a sieve.

Many recipes call for cutting onions. To make it painless for the eyes, a stream of water will help, under which the knife blade should be placed periodically.

When stewing chicken, the smell of cooking can be destroyed by an Antonov apple slice added to the dish.

Rosemary and thyme are added only at the very last moment of stewing chicken. Only then will they be able to convey the taste and aroma to the dish. If they are stewed for a long time, they can leave bitterness.