Roast with potatoes and chicken. Cooking roast chicken and potatoes in a frying pan

The hearty roast according to the presented recipe consists of pieces of chicken and potatoes simmering in a delicious amber gravy.

The potato wedges are prepared while the chicken is roasting. If the bird is domestic, it will have to be extinguished separately. Potatoes are added only after making sure that the chicken is fully cooked. Otherwise, its boiled varieties can form an amazingly tasty puree, but this, perhaps, is not the result that the housewife is counting on. The basis for the gravy can be cabbage or cucumber pickle, or a spicy marinade. If desired, it can be diluted with water.

The roast is served straight from the stove.

Ingredients

• chicken 1 pc. (1 kg)
• potatoes 5-6 pcs. (800-900 g)
• onion 1 pc.
• carrots 1 pc.
• vegetable oil
• ground black pepper
• chopped coriander 0.5-1 tsp.
• bay leaf 2-3 pcs.
• water 1-1.5 l

Preparation

1. Divide the chicken into portions. Rinse thoroughly. Leave for 15-20 minutes to allow the water to drain.

2. Meanwhile, prepare the remaining ingredients. Remove the husks from a large onion and peel the carrots. Grate the carrots on a coarse grater, cut the onion into cubes. Heat the oil in a frying pan. Move the onions and carrots. Stirring, fry over high heat for 3-5 minutes.

3. Peel the potatoes. Rinse and dry with paper towel. Cut into large slices. Fry in hot oil over high heat for 8-10 minutes until golden on all sides. Stir occasionally to ensure all pieces brown evenly.

4. Transfer the fried potato wedges to a large bowl. Add carrots and onions there. Season the vegetables with ground pepper, salt, and coriander. Stir.

5. Dry the chicken pieces with a napkin. Lightly pepper and season with salt. Brown on all sides over high heat.

6. Choose a heat-resistant pan. Distribute the fried chicken along with the oil from the frying pan onto the bottom.

Roast chicken can be prepared in many different ways. You could even say that the concept of “roast chicken” has a variety of meanings.
In most European countries, roast chicken is simply a chicken fried in the oven, with a delicious crust, seasoning, often brushed with a mustard or sour cream marinade, usually baked whole. Our roast is “chicken plus...”. As a rule, plus potatoes, often mushrooms. That's how it happened.

Let us not deviate from “our” tradition. Let's make a roast chicken plus potatoes. Season with aromatic seasonings. Let's fill the house with wonderful smells. Let's turn an everyday lunch into a holiday.

I won't torment you for long. Here is a recipe that makes a very tasty roast chicken. It's not really fried, but rather stewed.

Ingredients

• chicken - 1.5 kg
• butter - 20 grams
• potatoes - 800 grams
• broth - 500 ml
• parsley - a small bunch
• juniper berries - 10 pcs.
• salt, pepper, nutmeg, paprika - to your taste
• garlic - 1 clove

Preparation

Cut the chicken into portions. Don't make it too small, let the pieces be big.



Heat the butter in a frying pan and fry the chicken in it over high heat until the pieces are well browned.



Grease a baking dish with butter. Peel the potatoes and cut into quarters or eighths if large. Place half of the potatoes in the bottom of the pan.



Pepper, season with salt, sprinkle with nutmeg, paprika and parsley.



Place chicken pieces over potatoes.



Add the remaining potatoes, salt and pepper. Add juniper berries and crushed garlic clove.



Pour in the broth.



Close the lid and place in the oven, preheated to 160 degrees for 2 hours. If you want to brown the potatoes, remove the lid and cook for another 30 minutes. Serve hot.

ON A NOTE

Oregano, thyme, dry or fresh, are also suitable as spices.

Juniper berries can be replaced with onions, which need to be cut into small pieces. But juniper is softer.

If you take small potatoes, you don’t have to cut them.

The roast can be made from a whole chicken cut into pieces, or you can take, for example, just a chicken leg.

• 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!

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 casserole 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.
• We 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

Hi all! When I think about what to feed my family, I try to choose dishes that are tasty and at the same time easy to prepare. And today I will tell you how to cook delicious roast chicken with potatoes and then you will find a step-by-step recipe with photos. Usually, this dish is prepared in clay pots, but it seems to me that it can be made in other dishes.

I'm going to cook a roast in the slow cooker today. But if you want, you can bake it in a special dish in the oven, or simmer it on a gas stove over low heat.

As for meat, you can use any meat to prepare potato roasts: beef, pork, bones, etc. But I like cooking roasts with chicken most of all, because chicken meat is so tender and soft and not at all greasy like pork and doesn’t have an unpleasant smell like beef. But no matter what kind of meat you use, the principle of preparing roast potatoes does not change, the steps are almost the same.

How to make roast chicken and potatoes

Products

• Potatoes – 1 kg.
• Chicken fillet – 0.5 kg.
• Onion – 2 pcs.
• Carrot – 1 large
• Tomato paste – 100 ml.
• Salt, spices to taste

Step-by-step recipe for making potato fries

Video recipe on how to cook roast potatoes:

Before describing the recipe, I would like to say a few words about spices. In the original recipe, black peppercorns and a whole bay leaf are added. I do things a little differently. I grind all the spices that I have and which I love very much and add to all the dishes I cook (coriander, black pepper, white, a little allspice, cumin) in a coffee grinder and then 0.5 tsp. I add it to the dish.

I also recently bought some saffron flowers, also crushed them in a coffee grinder and add them to absolutely all dishes. You add the seasonings that you like. Oh, yes, I almost forgot, I also add a little dried garlic (if not, you can replace it with fresh) and dry herbs (parsley, basil, dill, etc.).

I don’t know, but it seems to me that all these spices together give any dish a unique, pleasant flavor. Well, it’s not for nothing that there is a whole science on spices, where it is stated that spices have a very strong influence on a person’s character.

So, we’ve sorted out the spices a little, now let’s start “witchcraft” in our kitchen. To be honest, since childhood I dreamed of being a sorceress and performing various miracles. And only a few months ago, when I decided to start my own culinary blog, I realized that the kitchen is no different from the place where witches perform their rituals. After all, with the help of food you can create real miracles.

Do you want everything to be fine in your family? Put love into your masterpieces and then your family will become very friendly and strong. Isn't this magic? Do you want your husband to become more entrepreneurial and successful? Then think of him as a strong and confident person when you prepare food.

Sorry, I got distracted.

So, first you need to cut the chicken fillet into small pieces.

Place the chopped meat in a heated frying pan and fry a little. I won’t say exactly how long this process will take. But I fry until the pieces of meat are fried to a slightly golden color. I put the finished meat in a bowl where I will stew the potatoes.

Peel the onion and cut into small pieces.

Place the onion in a heated frying pan and fry until golden brown.

Peel the carrots too. Wash and grate on a coarse grater. In the recipe I indicated that you need to take one large carrot. But if you want the color of your roast to be more saturated and bright, then you can take a little more carrots. However, you shouldn't overdo it either.

Place the chopped carrots in a frying pan with the onions and fry until tender (about 5-7 minutes).

Pour the spices into the pan and fry for another minute.

Pour tomato sauce into the dressing and simmer the dressing for another 2-3 minutes.

Peel the potatoes, wash and cut into medium-sized pieces.

We put the potatoes in a bowl with the chicken, put the frying there, pour water to cover the potatoes, add salt and put it to simmer on the fire or in a preheated oven. As for time, you need to simmer the roast for at least 1.5 hours. I love it when the liquid almost evaporates completely and the effect is like potatoes from the oven. To achieve this effect, you need to simmer the roast for about 2-2.5 hours.

Well, our roast of potatoes and chicken is ready, now you can put it on plates and feed your beloved family. I hope you liked my recipe. And to understand whether this is true or not, I will be glad if you write your opinion in the comments. I will also be pleased if you share the recipe with your friends by simply clicking on any button from social networks.

Bon appetit!