The secret of delicious dishes in pots is the saturation of the broth. If you cook chicken fillet, be sure to pay special attention to spices and vegetables. They should create an appropriate "entourage" for the tender chicken coop. One of the favorite tricks is the use of prunes. If this dried fruit is to your taste to your household, do not use it. Another great way is to make a rich meat and bone broth. Ideally, it should also be chicken, with bones and giblets coming up.
Chicken breast in a pot - general principles of preparation
• You can prepare chicken breast in pots with vegetables, mushrooms, fruits and cereals or with various sauces prepared by yourself.
• The chicken is well washed and dried before use, patted dry with a paper towel. You can skip the step with drying, but a wet piece will be more difficult to cut. Chicken breast is formed into small square pieces or thin short strips, be sure to cut only across the fibers. Pieces are laid in clay or ceramic containers immediately or pre-fried with vegetables.
• Fill the pots, laying out the constituent dishes in layers or mixing with each other. Sauce, decoction of meat or vegetables, water are necessarily added to each container. Additionally, vegetable and creamy fat is added.
• Clay or ceramic pots - fragile dishes. If such containers are put in a red-hot oven, they may crack. Therefore, before filling, they are slightly warmed up or put in a cold oven.
• The cooking temperature depends on the oven used. The electric oven should be heated to 200 degrees. The gas dishes are cooked at 180 degrees.
Pot roast with chicken breast
Ingredients for one big pot:
• half a large chicken breast 350-400 gr.;
• one large tomato;
• two small eggplants;
• six potatoes;
• small carrot - 2 pcs.;
• garlic;
• two onions;
• a bunch of dill;
• fresh parsley;
• sprigs of fresh basil;
• ground paprika and pepper.
Cooking method:
1. Pour and distribute a little vegetable oil over the bottom of the pot.
2. Cut the carrots into thin rings or halves of the rings, depending on the thickness of the root crop and lay with the bottom layer.
3. Rinse chicken thoroughly with warm water and dry slightly. Cut the meat into small pieces of arbitrary shape and lay on a carrot.
4. To taste, season the chicken fillet with pepper, sprinkle with paprika, slightly salt and put on it chopped garlic thin slices.
5. Top with a thick layer, lay onion chopped in half rings, and thin slices of potato on it and lightly add salt.
6. Cut the eggplants into slices about 8 mm thick and spread them evenly over the potatoes.
7. On top of the “little blue ones” put the cubes of tomatoes, cover with a lid and put in the oven.
8. After an hour and a half of languishing at 200 degrees, carefully remove the pot from the oven, stir its contents well and sprinkle finely chopped greens on top.
Braised chicken breast in a pot with vegetables and mushrooms
Ingredients for 4 servings:
• fresh champignons - 200 gr.;
• a pound of potatoes;
• chicken fillet - 500 gr.;
• one small carrot;
• 30 gr. lean, frozen out oil;
• six tablespoons of homemade heavy cream;
• 100 gr. "Dutch" cheese;
• two large onions;
• fresh herbs, hand-ground pepper, curry and salt.
Cooking method:
1. Under running water, rinse and wash the chicken several times, pat the filet dry with a towel and cut into slices of any shape you like.
2. Chop the onions in half rings, cut the peeled washed champignons into thin plates.
3. Pour 2-3 tablespoons of oil into a preheated pan. Put the onions in the warmed fat and simmer for about two minutes.
4. Add sliced champignons, mix and continue cooking over medium heat all together for another five minutes. Put the prepared mushrooms from the pan into a separate bowl.
5. Cut the potatoes into slices or cubes, carrots with medium-sized slices, grate the cheese with a coarse grater.
6. Dilute homemade cream with 400 ml of boiling water and mix with seasonings and ground pepper.
7. Fold prepared foods in layers in prepared clay pots. The first layer of potatoes, and on it pieces of raw meat. On top of the chicken - mushrooms fried with onions and the last - a layer of carrots. Alternatively, you can mix all the ingredients in one bowl and then put them in pots.
8. Pour the cooked sauce into the pots so that it covers 2/3 of their contents, sprinkle with cheese chips on top and put to bake.
9. Cook the chicken breast with vegetables and mushrooms for 1 hour 20 minutes. When serving, sprinkle liberally with juicy herbs.
Spicy chicken breast in a pot with prunes and apples
Ingredients:
• three large sweet and sour apples;
• a pound of pitted prunes;
• 450 ml sour cream, medium fat;
• fresh parsley;
• A pound of chilled chicken breast.
Cooking method:
1. Cut the chicken into large pieces, one filet into four parts.
2. Rinse the prunes and soak in boiling water for half an hour. Squeeze out the steamed berries and cut into strips or cubes.
3. Rub the chicken pieces well with ground pepper mixed with salt and sauté until golden brown in vegetable oil.
4. Remove peel, core and seeds from apples, cut fruits into large segments. Mix chopped prunes with apples.
5. Put in the pots the fried pieces of chicken, on them - prunes mixed with apples.
6. Pour all the sour cream and put in a hot oven (180 degrees) for a quarter of an hour.
7. Transfer the prepared breast to plates and decorate with chopped parsley.
Dietary chicken breast in a pot with milk sauce
Ingredients:
• white, without skin and bones, chicken - 1.8 kg;
• a glass of cow's milk;
• a tablespoon of baking flour;
• half a glass of low-fat sour cream;
• 40 gr. hard cheese.
Cooking method:
1. Thoroughly wash the breast with running cool water and wipe dry with a paper towel, cut into thin strips.
2. In a dry steel frying pan, dry the flour, until a soft cream shade and, slowly stirring, introduce hot milk into it. Bring the sauce to a boil and remove from heat.
3. Arrange the chopped breasts in pots, fill with milk sauce and sprinkle with small cheese chips.
4. Close the lids and set to bake at 180 degrees for 20 minutes.
Braised chicken breast in a pot with dried mushrooms
Ingredients:
• two onions;
• 50 gr. any dried mushrooms;
• 300 gr. chicken breast;
• half a glass of drinking water;
• 600 gr. pumpkins.
Cooking method:
1. Rinse the dried mushrooms with cold water, then pour them warm and leave for one hour. After that, rinse and recline in a colander. After draining moisture, cut the mushrooms into slices.
2. Remove the peel from the pumpkin, separate the seeds and fiber, cut the hard flesh of the vegetable into medium-sized slices.
3. Breast cut into small pieces, and chopped onion finely.
4. Chicken, chopped onions and mushrooms, collect in one bowl. Mix all the foods well together and immediately place them in four clay pots.
5. Add to each very little ground pepper, add salt and two-thirds fill with water or meat broth. You can additionally add a tablespoon of vegetable oil to each.
6. Place in the oven at room temperature and immediately turn on the heat. After the temperature rises to 180 degrees, stew the chicken breast in pots for 50 minutes.
Chicken breast in a pot with buckwheat
Ingredients:
• chicken (fillet) - 300 gr.;
• 150 grams of buckwheat;
• two leaves of dry parsley;
• head of a bitter onion;
• garlic;
• 3 tsp butter homemade butter;
• small carrot;
• refined oil;
• seasoning "For the preparation of chicken."
Cooking method:
1. Chop the onion with half-centimeter cubes, and cut the fillet and carrot larger, the carrot centimeter, and the breast twice as much.
2. Put the pieces of meat in a pan, add one and a half tablespoons of oil and put on a little heat.
3. Once all the juice has evaporated, add the onions and carrots and continue to simmer everything together for five minutes. Take care not to overdry the meat, and the vegetables are not burnt, mix from time to time.
4. At the end, add crushed garlic, season with freshly ground pepper, mix and remove from the stove.
5. Rinse the buckwheat with water and transfer to a pan to the fried breast, mix.
6. Arrange the contents of the pan in clay pots and add enough water so that it completely covers the contents.
7. Put in each serving a small leaf of parsley, cover with lids and place in the oven.
8. At 180 degrees, rotate for about half an hour. Then remove, add a teaspoon of butter and return to the oven for another 10 minutes.
9. Be sure to stir the dish before serving.
Chicken Breast - Cooking Tips and Tips
• If you want to prepare a dietary dish of chicken breast in pots - do not pre-fry meat on fats and do not add them to earthenware when laying foods.
• To add juiciness to a breast that has been frozen, marinate it in advance. The simplest and most affordable marinade - kefir, mayonnaise or sour cream are also suitable. Soy sauce, a priori softens the fillet of the bird.
• Lost pot lids? It doesn’t matter, replace them with food foil. Cut out a little larger squares from the sheet in advance than the neck and cover the filled containers with them, well washing the foil around the entire circumference.
• Let the finished dish stand in the disconnected hot oven for about a quarter of an hour, it will become much tastier.
