Chicken and potato dishes in a frying pan. Stewed potatoes with chicken. Secrets and subtleties of cooking

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 delicious 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!

Meat This dish is very tasty, juicy and golden brown. Bottle chicken is very easy and simple to prepare. Minimum costs, but maximum pleasure. Instead of bottled water, you can use dark beer, the chicken will then be even more aromatic and piquant. You just need to marinate the chicken well, preferably a day. Any side dish goes well with it. The dish turns out soft and tender with an extraordinary aroma. Chicken 1 pc. Garlic 3 teeth. Mayonnaise 180 g. Salt to taste Khmeli-suneli to taste Curry to taste Let's prepare the necessary ingredients for the dish. Pass the garlic through a press. Add garlic to the spices. Mix salt, pepper, spices, mayonnaise and garlic. Spread the chicken on all sides. Send to marinate in a cold place for a day. When the chicken is marinated, pour water into a bottle and put the chicken in the oven, preheated to 200 degrees for about 2 hours. Take the chicken out of the oven. Cut up the chicken and serve. Bon appetit!

20min 30min Meat A detailed step-by-step description of how to prepare the Southern Fried Chicken dish. Be sure to try it Chicken legs 2 pcs. Chicken thighs 2 pcs. Wheat flour 125 g. Chicken egg 1 pc. Milk 1 l Cayenne pepper 1 tsp. Salt 1.5 tbsp. Fat 500 g. Green salad to taste Place the contents of the bowl in a saucepan, place over medium heat, bring to a boil and cook the chicken until cooked. The milk will curdle, don’t worry about it - the final taste of the dish is important. Remove the chicken and cool. In a plastic container with a lid or plastic bag, combine flour, cayenne pepper and a teaspoon of salt, and roll each piece of chicken in this mixture. Then dip into the beaten egg and again into the mixture. Leave the chicken prepared in this way for 10–15 minutes. Meanwhile, melt the vegetable fat in a deep frying pan and heat until hot. Place the chicken pieces in the fat and fry for one minute on each side until golden brown and crispy. You can serve it right away - the dish is good on its own or with a side dish of French fries, for example. You can decorate with lettuce leaves.

20min 1hour.min Meat A detailed step-by-step description of how to prepare the dish "Fried chicken with milk-garlic sauce." Be sure to try it Garlic 2 pcs. Chicken 1.2 kg. Milk 200 ml Water 100 ml Salt to taste Vegetable oil 30 ml Cut the cleaned and washed chicken along the breast, spread it out, grease with vegetable oil, salt and place on a baking sheet skin side up. Fry the chicken in the oven at 200 degrees for 45 minutes. When the chicken is ready, cut it into portions, trying to keep each piece with the skin on, and place it in a fireproof ceramic dish, preferably a Georgian clay ketsi. Save the pan juices released when frying the chicken. For the sauce, pour milk, water into a non-stick pan, add the juice from the pan and crushed garlic. Place the pan over medium heat and bring to a boil, stirring. The sauce is ready. Pour the sauce over the chicken and place in the oven for 5 minutes. Serve in the form in which the dish was prepared.

20min 20min Meat A detailed step-by-step description of how to prepare the “Fried Chicken with Cashews and Vegetables” dish. Be sure to try it Chicken breast 4 pcs. Cashew 75 g. Vegetable oil 20 ml Frozen vegetables 500 g. Fresh ginger 10 ml Black bean sauce 100 ml Cilantro (coriander) leaves 75 ml Heat a wok over high heat. Pour half the oil and spread over the entire surface. Add the diced chicken breasts and cook for 5 minutes, then add the cashews and ginger and cook for another 2 minutes, adding a little water. Transfer chicken mixture to a plate. Wash the wok and reheat. Pour in the remaining oil and add the vegetables. Fry for 3 minutes, then add the bean sauce and a little water, heat gently and add the chicken. Simmer for 2 minutes. Sprinkle with coriander and serve with rice.

20min 30min Meat A detailed step-by-step description of how to prepare the dish "Fried chicken with asparagus and pistachios." Be sure to try it Sesame oil 1 tbsp. Asparagus 700 g. Green onions 4 stalks Chicken fillet 500 g. Grated ginger 2 tbsp. Chili sauce with garlic 1 tsp. Oyster sauce 1 tbsp. Salted pistachios ¼ cup. Heat oil in a wok or large skillet over high heat. Add the asparagus cut into small pieces and fry for 2 minutes. Then add the chicken fillet cut into small cubes and stir-fry for another 4 minutes. Stir in ginger, chopped scallions, oyster sauce and chili sauce. Cook, stirring, for another 1-2 minutes until the chicken is cooked through. Add pistachios and serve immediately.

20min 30min Meat A detailed step-by-step description of how to prepare the dish "Golden fried chicken in a rustic style with spices." Be sure to try it Wheat flour 1 cup. Ground black pepper 2 tsp. Salt 1 tsp. Paprika 1 tsp. Spices ½ tsp. Ground dried garlic ¼ tsp. Chicken egg 1 pc. Milk ½ cup. Chicken 1.399 kg. Vegetable oil to taste Combine flour, pepper, salt, paprika, spices and garlic in a plastic bag. Shake well. Beat the egg and milk. Cut the chicken into small pieces. Place 3 pieces in a bag and shake well. Then dip the pieces into the egg-milk mixture and return to the bag, shake again. Repeat the same with the remaining pieces. Heat the vegetable oil well in a frying pan. Add the chicken and fry for 15 minutes until golden brown on all sides. Place on paper towel.

15min 30min Meat Try this masterpiece of Japanese cuisine! He will conquer you!
Original Japanese recipe for deep-frying chicken "tori kara age"
When we say “Japanese cuisine,” we usually mean “sushi,” and we think about all sorts of exotic ingredients, live fish, shellfish and seasonings that you won’t find here in the daytime. However, in Japanese cuisine there are also dishes that can be easily prepared by going to a supermarket that has at least a minimum set of products for Asian cuisine. Chicken fries is one of them. I especially emphasize that this is not an adapted, but a “native” Japanese dish, very simple and tasty. Chicken 500 g. Ginger 30 g. Soy sauce 2 tbsp. l. Sake 1 tbsp. l. Sesame oil 0.2 tsp. Starch 4 tbsp. l. Vegetable oil 400 g. About preparing the ingredients - for this recipe, I usually try to take ginger not fresh, but already slightly wrinkled - it gives better juice when squeezed Cut the chicken into bite-sized pieces Peel the ginger and squeeze through a garlic press (or extract ginger juice in another way) Marinate chicken in ginger juice, soy sauce, sake and sesame oil. If you are expecting guests, then freeze in advance; if you need to do it quickly, then absolutely calmly proceed to step 5. Heat oil for frying in a frying pan. Roll each piece of chicken in starch and fry them in boiling oil, turning occasionally, until the pieces are golden brown. Pieces removed from the pan should be blotted to remove excess oil with paper towels. Serve hot or warm.

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.

15min 35min Meat Incredibly tasty dish. Very easy to prepare! One of my favorite dishes to make with pork is simply pan fried pork. The food is extremely tasty and satisfying. Now I will tell you about the culinary recipe according to which I prepare it. Pork - ham 600 g. Chicken egg 1 pc. Water 0.25 cup. Breadcrumbs to taste Vegetable oil to taste Salt to taste Ground black pepper to taste So, we start by thoroughly washing the meat and drying it with a clean paper towel. After this, cut the pork into thin layers or small cubes. Now in a separate bowl, combine the chicken egg with the desired amount of salt, ground black pepper and water. Mix the whole mass well until smooth and the salt dissolves. Now we dip each piece of pork in our sauce, then roll it in breadcrumbs and fry it in oil in a frying pan over medium heat until fully cooked. When all the pieces are fried, put them on a dish with a side dish (potatoes, some cereal, legumes) and serve. You can also garnish the meat with herbs of your choice (parsley, dill, cilantro). Enjoy your meal!

15min 50min Meat Chicken is always tasty and healthy, minimum calories, maximum taste.
I buy chicken every week and each time I cook some new food from it according to an individual culinary recipe. This week it was chicken goulash, the cooking method for which I will now share with you. Chicken breast 500 g. Broth 150 g. White wine 50 g. Starch 3 tbsp. l. Leek 0.5 pcs. Sweet pepper 3 pcs. Table salt to taste Ground black pepper to taste So, we start preparing this second dish by peeling the onion and cutting it into thin rings. Then we take the bell pepper, wash it, carefully remove the seeds and cut it into small cubes. Now take the chicken breasts, wash them well, dry them with a kitchen towel and cut them into small pieces. After this, stir the potato starch in dry white wine. Fry the chicken fillet in a frying pan in vegetable oil until half cooked. Then add chicken broth, prepared onions and bell peppers to the chicken. Mix the whole mass well and simmer for about 15 minutes over high heat under the lid. After this time, add wine and starch and cook the dish for about 3-4 minutes.

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 layers. Cut into small pieces against the grain to keep the meat soft and tender in flavor.

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.

Who among us doesn’t love fried potatoes, and not just any kind, but fried potatoes with chicken?! Perhaps there are none, unless you are a vegetarian. The dish is prepared very quickly and will be a wonderful breakfast, lunch or dinner. You can take it with you to work in a container and heat it in the microwave. Even children love fried potatoes with chicken, especially if you serve it with ketchup, mayonnaise or other sauces.

Products for preparing fried potatoes with chicken in a frying pan can be found in any supermarket or store. You can fry potatoes in either vegetable oil or lard. And if the lard also has cracklings, then such a dish will fly off the plates in a matter of minutes!

So, let's prepare the ingredients and start cooking! Immediately peel the potatoes, rinse them and fillets in water, and cut off the membranes from the fillets.

Cut the chicken fillet into small cubes and fry them for 2-3 minutes in a frying pan in heated sunflower oil. Remember that you need to cook foods according to their cooking time: chicken - 20 minutes, potatoes - 15 minutes, onions - about 5 minutes.

As soon as the chicken meat acquires a slightly golden color, you can add potatoes.

Cut each tuber into slices and pour them into the frying pan, mix and cover the container with a lid. Reduce the heat to low as soon as the potato wedges are lightly browned. Fry for 10-12 minutes.

At this time, peel the onion, rinse in water and cut into half rings. Add to the potatoes and cover the container with a lid. There is no need to stir - let the onion slices release their flavor to the dish and steam. Stir after 2-3 minutes and simmer everything together for about 2-3 minutes.

Fried potatoes with chicken are completely ready!

Place the dish on a plate and serve hot along with sauces and herbs. If desired, with slices of bread.

Step 1: Prepare the chicken.

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 original size of the chicken carcass. The larger the pieces, the longer it will take to cook them.

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.